Potato Bhajis Food

POTATO BHAJIS

Steps:

• Wrap the potato spirals in a cloth and squeeze all the excess liquid out of it. Snip the spirals with scissors to make them more manageable.
• Place the potato and onions in a large mixing bowl.
• Sprinkle the ginger, coriander, chilli, turmeric, cumin and salt on top and stir the potato mixture thoroughly.
• Measure the flour and baking powder into a separate bowl then systematically beat in the water to form a thick, smooth batter. Add a splash of water if you think the batter is too stiff.
• Fold the batter into the potato mixture until everything is evenly coated.
• Heat about 5cm (2in) of oil in a wok or deep pan.
• Test whether the oil is hot enough by dropping a small quantity of the batter into the oil. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
• Form a ball, with a diameter of no more than 7.5cm (3in) with your hands, place it on a slotted spoon and lower it into the oil. Remove the spoon. Repeat, but don't add too many balls at a time, because you risk lowering the oil temperature too much.
• Cook the balls for a few minutes, turning once, until they are evenly browned and crisp, so about 3-4 mins. Repeat the process until you have used up all the potatoes.
• Drain on kitchen paper, season to taste and keep warm while you cook the rest.
• Serve with raita and pakora sauce. Enjoy!

POTATO BHAJIAS RECIPE BY TASTY

Steps:

• Peel and chop the potatoes very finely.
• Place in a bowl, cover with cold water, and leave until ready to fry.
• To make the batter, mix the chickpea flour, turmeric, chili powder, pepper, salt bicarbonate of soda, chillies, and coriander.
• Gradually add the water while whisking to form a smooth batter.
• Heat a pot of oil to 320°F (160˚C.)
• Drain the potato slices and dip in the batter.
• Fry in vegetable oil until golden brown (around 3-4 minutes).
• Serve with spicy ketchup.
• Enjoy!

ONION BHAJIS (PAKORAS)

Steps:

• Combine all the ingredients, add splash of water and mix well...mix should be of medium consistency...You may need to add more gram flour...don't add too much though as bhajis become very dense.
• Heat oil in pan and spoon in level tbsp into oil...cook until golden brown.
• If mix is too thin, it will separate into small pieces...if it is too thick or if oil is too hot, the bhajis will be raw in middle.
• Serve with mint and cucumber yoghurt

POTATO BHAJI

Steps:

• Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
• Remove skins.
• Mash potatoes lightly, but not as you would for mashed potatoes!
• There should be nice small chunks in the potatoes but partially mashed.
• Heat oil on medium heat in a nice sized vessel; add mustard seed.
• let mustard seed splutter.
• Add chopped onion, and fry lightly.
• Add diced tomatoes and fry until soft.
• Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
• If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
• Serve!

EASY ONION BHAJIS

Steps:

• Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
• For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
• Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
• Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.