Crispy Potato Bhajia with Hot and Sour Cucumber Chutney
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
For the bhajia:
14 oz unpeeled potatoes, sliced thinly (I used a mandolin)
5 oz/150g chickpea flour
2 oz/60g rice flour
1/2 tsp cornflour
3 tbsp lemon juice
1 tsp salt
6-8 green chiles (or to taste), pounded into a paste
4 large cloves garlic, crushed
6 heaped tbsp fresh coriander, chopped very finely
½ tsp carom seeds
2 ½ tsp turmeric
1 ½ tsp sugar
Oil to deep fry
For the cucumber chutney:
7 oz/200g cucumber
7 oz/200g fresh tomatoes
5 oz/140g carrot
1 clove garlic
8-10 tbsp fresh coriander
6 green chiles (or to taste)
Juice of two lemons
1 cup water
1 ½ tbsp sugar
2 tsp salt
Instructions:
Place the sliced potatoes in a bowl of iced water.
Mix all of the other ingredients for the bhajia. A blend of different flours will give the bhajia a beautifully crisp finish.
Drain the potatoes but do not dry them. Immediately toss the potatoes in the flour mixture. The mixture should stick to the potatoes. If it seems dry, add just enough cold water to make the flour coat the potato slices. Allow to stand whilst you make the chutney.
Blend together all of the ingredients for the chutney until coarsely puréed. Place into serving bowls.
In a large wok, heat the oil to around 375°F and slowly place 1/3 of the potato slices into the pan. Allow to become golden all over. Remove with a slotted spoon and drain on paper towels. Serve alongside the chutney immediately for optimal crunch. I like to serve my bhajia in paper cones for that ‘bhajia on the beach’ feel but maybe I’m just being finicky. Sprinkle with rock salt and chilli flakes if your guests are that way inclined.
From korasoi.com