Updated: Mar 19
Preparation and Cooking time: 60 Minutes: Serves 4
3 Jacket Potatoes Finely Sliced (2mm Thick) 6 tbsp Coriander Leaves Finely Chopped 6 tbsp Ginger-Garlic Paste 5 tbsp Lime Juice Chickpea Flour (Gram Flour) Turmeric Powder Red Chilli Powder Black Pepper Salt to taste Oil for Deep Frying
This recipe will make about six batches.
Heat the oil in a deep frying pan on high-medium heat for deep frying.
In each batch, in a big bowl add ½ potato slices of one potato, coriander leaves, 1 tbsp ginger-garlic paste, ¾ tbsp lime juice, ¼ tsp turmeric powder, ½ tsp red chill powder, ¼ tsp black pepper and ½ tsp salt.
Mix well, start to add with ½ cup chickpea flour and mix well as the flour should coat the potato slice, see in the picture below;
If you need to add water, add about a teaspoon or so.
Once the oil is hot enough, drop one by one slice using your hand, fry them golden brown and chirp turning them occasionally.
Remove them on a kitchen paper towel-lined dish, repeat the above same frying for rest.
Enjoy hot with maru bhajia chutney or on its own!