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Kiano's Potato Bhajias

by Kiano Moju

Ingredients

for 10 servings

  • ⅓ cup
    chickpea flour (40 g)
  • ¼ cup
    rice flour (30 g)
  • ¼ cup
    fresh cilantro, finely chopped (10 g)
  • 2 serrano peppers, seeded and finely chopped
  • 2 teaspoons
    ginger paste
  • 2 teaspoons
    garlic paste
  • kosher salt, to taste
  • ½ cup
    water (120 mL)
  • oil, for frying
  • 1 lb
    yukon gold potato, peeled and sliced into 1/8 in (3 mm) thick rounds (455 g)
  • tomato, or other chutney, for serving
    Calories 105
    Fat 3g
    Carbs 15g
    Fiber 1g
    Sugar 1g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
  2. Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
  3. Working in batches, add the potatoes to the batter and toss to coat.
  4. In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
  5. Serve hot with tomato chutney or your chutney of choice.
  6. Enjoy!
 

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