Recipe serves: 1 to 6
- Cooking time
- 400g unpeeled potatoes, sliced thinly
- 150g chickpea flour
- 60g rice flour
- ½ tsp cornflour
- 3 tbsp lemon juice
- 1 tsp salt
- 6-8 green chillies (to taste), pounded into a paste
- 4 large cloves garlic, crushed
- 6 heaped tbsp fresh coriander, chopped very finely
- 1 tsp carom seeds
- 2 Royco Beef Cubes
- 2 tsp turmeric
- 1 tsp sugar
- Oil to deep fry
- 200g cucumber
- 140g carrot
- 1 clove garlic
- 8-10 tbsp fresh coriander
- 6 green chillies (or to taste)
- Juice of two lemons
- 200ml water
- 1 tbsp sugar
- 2 tsp salt
- Place the sliced potatoes in a bowl of iced water.
- Mix all of the other ingredients for the bhajia.
- A blend of different flours will give the bhajia a beautifully crisp finish.
- Drain the potatoes but do not dry them.
- Immediately toss the potatoes in the flour mixture.
- The mixture should stick to the potatoes.
- If it seems dry, add just enough cold water to make the flour coat the potato slices.
- Allow to stand whilst you make the chutney.
- Blend together all of the ingredients for the chutney until coarsely pure.
- Place into serving bowls.
- In a large wok, heat the oil to around 190 and slowly place 1/3 of the potato slices into the pan.
- Allow to become golden all over.
- Remove with a slotted spoon and drain on paper towels.