Bhujia (Potato Fritters)
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
60
Sourness
45
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tsp
Cumin1 tsp
Cayenne1 tsp
Turmeric1 tsp
Salt1 cup
Water1 tbsp
Whole Cumin Seeds2 tbsps
Clarified Butter Ghee2 tsps
Garlic (minced)910 g
Potatoes (peeled)6 cups
Vegetable Oil (for frying)Directions:
1
Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy
2
Set aside
3
Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop
4
(This will happen quickly
5
) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes
6
Add clarified butter and crushed neem leaves, and brown lightly
7
Add onions, and brown, about 3 to 5 minutes
8
Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper
9
Meanwhile, cook potatoes in salted water until soft
10
Drain and cool
11
Grate potatoes and mix gently with onions and spices
12
Adjust seasoning
13
To form bhujias, press tightly into half dollar rounds
14
Heat oil in a large saucepan to deep-fry temperature (350 degree F)
15
Dip formed potato rounds into batter and drop into hot oil
16
Fry until golden brown on all sides, about 2 minutes
17
Remove with a slotted spoon and drain on paper towels
18
Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping
19
Bhujias can be made early in the day and reheated