Bhujia Potato Fritters Recipes

Steps:

• For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy. Set aside.
• For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop. (This will happen quickly.) Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes. Add the clarified butter and crushed neem leaves, and cook until lightly brown. Add the onions and cook 3 to 5 minutes. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
• Meanwhile, cook the potatoes in salted water until soft. Drain and cool. Coarsely grate the potatoes and mix gently with the onion and spice mixture. Adjust seasoning.
• To form the fritters, press some mixture tightly between your palms into half dollar rounds. (They can be held in the refrigerator a few hours.)
• To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil. Fry until golden brown on all sides, about 2 minutes total. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping. Fritters can be made early in the day and reheated.
• Mix the ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
• Have ingredients measured and nearby before beginning. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
• Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat. Stir in the turmeric, paprika, pepper flakes, and salt. Mix the spices and yogurt together in a bowl. Chill before serving.

Steps:

• Put the vegetable oil into a large pan and heat over a medium to high heat.
• Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
• Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
• Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
• Repeat until all the bhaji batter is finished and they are all cooked.
• Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.