Maru Bhajia

Preparation and Cooking time: 60 Minutes: Serves 4

Ingredients:

3 large potatoes Finely Sliced (2 mm Thick)

6 tbsp Coriander Leaves Finely Chopped

6 tbsp Ginger-Garlic Paste

6 tbsp Lime Juice

3 cups Chickpea Flour (Gram Flour)

1½ tsp Turmeric Powder

3 tsp Red Chilli Powder

1½ tsp Black Pepper

3 tsp Salt

Oil for Deep Frying

Method:

1. Heat the oil in a deep-frying pan over medium-high heat.

2. Divide the potato slices into 6 roughly equal batches. For each batch, place the potato slices in a large bowl and add 1 tbsp coriander leaves, 1 tbsp ginger-garlic paste, 1 tbsp lime juice, ¼ tsp turmeric powder, ½ tsp red chilli powder, ¼ tsp black pepper and ½ tsp salt.

3. Mix well, then add ½ cup chickpea flour and mix until the flour evenly coats the potato slices. Add 1 tsp of water if needed to help the flour coat the potato slices.

4. Once the oil is hot, drop the potato slices into the oil one at a time, fry them golden brown and crisp, turning them occasionally.

5. Remove the bhajias onto a plate lined with kitchen paper.

6. Repeat with the remaining batches.

• Enjoy hot with Maru Bhajia Chutney with a cup of chai.

Print:

Maru Bhajia | The Rasoi Recipes