Make these irresistible potato bhajis at home with a deep-fryer or with a frying pan. They are small battered spheres comprising potato, onion & spices.
- 900g (2lbs) potato, peeled and spiralized
- 2 red onions, peeled, halved and thinly sliced
- 2.5ml (½ tsp) ground ginger
- 10ml (2 tsp) ground coriander
- 5ml (1 tsp) chilli powder
- 5ml (1 tsp) turmeric powder
- 10ml (2 tsp) ground cumin
- 5ml (1 tsp) salt
- 120g (1 cup) gram flour
- 5ml (1 tsp) baking powder
- 125ml (½ cup) water
- Vegetable oil, for deep frying
- 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!
- If you don’t have a spiralizer, get one! It’s really handy gadget in the kitchen. Otherwise, grate the potatoes.
- You can use any type of onion you like.
- If you want to take a healthier route than deep-frying the bhajis, you can bake them in the oven at 190°C/375°F for about 25 minutes or until golden and crispy. Tip: Use a muffin tin!
- Category: Starter
- Method: Deep Fry
- Cuisine: Indian
Keywords: potato bhajis, potato bhaji recipe recipe, vegan potato bhajias, indian potato and onion bhajia recipe