Recipe Instructions:
INGREDIENTS
10 Potatoes medium, peeled and sliced into thin coin shapes
1 cup Flour
125 g Gram flour
0.63 g Garam masala
1 pinch Cumin
2 g Ginger minced
2.5 g Green chili pepper chopped
5 g Garlic paste
2 g Paprika
6 g Salt
Freshly chopped coriander leaves
236.59 ml Water
59.15 ml Olive oil
INSTRUCTIONS
Cut the potatoes into slices. Make sure not to make them too thick.So they don't burn from the outside.
Combine the flour, gram flour, masala spice, cumin, ginger, green chili pepper, garlic paste, paprika, salt, and coriander in a large bowl, and mix everything well.
Add the water slowly to see when the batter is too liquid or needs more water. It should be like a pancakes batter.
Dip the sliced potatoes in the batter, one at a time. Make sure they are completely immersed, and the coat is evenly distributed.
Heat your vegetable oil in a deep frying pan.
Drain your potato slices off extra batter, and then carefully dip them into the hot oil.
Fry the bhajias until there are golden brown. For a few minutes.
Use your skimmer to remove them from the oil and place them in a paper-lined bowl to drain off extra oil.
Serve them with kachumbari.
