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Potato Bhajis


  • Author: Michelle Minnaar
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 starter servings 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Place the potato and onions in a large mixing bowl.
  3. Sprinkle the ginger, coriander, chilli, turmeric, cumin and salt on top and stir the potato mixture thoroughly.
  4. 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.
  5. Fold the batter into the potato mixture until everything is evenly coated.
  6. Heat about 5cm (2in) of oil in a wok or deep pan.
  7. 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.
  8. 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.
  9. 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.
  10. Drain on kitchen paper, season to taste and keep warm while you cook the rest.
  11. Serve with raita and pakora sauce. Enjoy!

Notes

  • 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