If there is one thing I love about motherhood, it has to be moments when I make/cook foods that my family love.
Potatoes bhajia are a favorite in my house, whenever I say I making them my husband always asks ‘are you making the ones with dhania(cilantro)?’ lol, and my response always is ‘of course’, because I know that gets me all the praises I love.
This quick and easy snack reminds me of home as well, it reminds me of my mother and how she loved to snack on them in the evening. She would buy them already made and we would sit around on the floor and devour them within seconds. My goodness, just typing this make me nostalgic, totally missing her.
Potatoes bhajia are simply thin slices of potatoes mixed in battered chickpea flour with some spices then deep fried, it is that simple and easy. However, in my house whenever my family request for them I am usually just having wheat flour and I find that it works so well as a substitute of the chickpea flour.
If you ever visit me and you want some potatoes bhajia please don’t hesitate to ask, because I know of two boys living in my house who will second your request and jump at the idea right away
Here is my simple recipe that you can try as well
- 1/4 kg Potatoes
- 1 cup wheat flour
- Water – as required
- salt – to taste
- 1/2 tbs tumeric
- 1/4 tbs paprika
- 1/4 cup Cilantro (Dhania)
- Oil – to deep fry
Peel your potatoes, wash them and slice into your preferred thickness, dry them by patting it in between paper towel, this prevent them from diluting the batter.
I love mine a bit thick, so I usually blanch it for 5minutes; considering the thickness, just to allow the potatoes to soak in the salt and then I drain off the water, place them on cold water and then pat dry.
In a bowl combine your flour, salt, tumeric, paprika and then add water slowly to make the batter. The batter should have the thickness of pancakes. Once the butter is smooth and in a good thickness add your cilantro.
Heat the oil to deep fry the bhajia, place your potatoes in the batter and deep them in the hot oil. I love putting one slice at a time to avoid the slices sticking together. Cook for 5minutes on both sides then remove and drain out the excess oil.
At this point I would recommend you keep your hands busy, because chances are you have already started eating the first batch.
Once done, find your favorite corner and enjoy your plate, I enjoyed mine with ketchup, how I wished I had tamarind dipping sauce. Maybe next time.
Happy cooking and let me know if you are thinking of making these any time soon.