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- light tasting vegetable oil
- 1 medium sized floury potato
For the batter
- 75 grams Butterfly Gram flour
- 5 grams corn flour
- 2 tbsp. lemon juice
- 1 small green chilly, finely chopped
- 5 grams root ginger, peeled and grated
- 3 cloves garlic, crushed
- 1 tsp salt
- 1/2 tsp. turmeric
- 1/2 tsp. chili powder
- 1 small handful of coriander, finely chopped
- 25 millilitres water
- Peel the potato and slice it very thinly – the thinner the better (aim for 1 millimetre slices). The aim is to cook the potatoes without burning the batter.
- Pour enough oil into a small frying pan to enable you to shallow fry the bhajia
- In a small bowl, mix all of the batter ingredients to create a thick batter. It should be so thick that it doesn’t drop off a spoon unaided.
- Check the heat of the oil by placing a drop of batter into the pan. The batter should sizzle and rise to the surface.
- Once the oil is hot enough, dip a few slices of potato in the batter and fry until crispy and golden brown.