Ingredients
Potatoes
- 3 large white potatoes
Dry Ingredients
- 8 tablespoons gram flour (besan/chana no lot)
- 2 tablespoons rice flour (fine variety)
- 1 teaspoon turmeric powder
- 1 teaspoon ajwain (carom seeds)
- salt to taste
Fresh Ingredients
- 3 tablespoons crushed green chilli and ginger
- 4 tablespoons coriander (finely chopped)
Others
- oil (for deep frying)
Instructions
- Prepare Potatoes: Wash, peel, and slice the potatoes very thinly using a mandolin slicer or a sharp knife to ensure even, crispy bhajias.
- Dry the Potatoes: Pat the potato slices dry thoroughly with a clean kitchen towel to remove excess moisture for better frying results.
- Mix Ingredients: Place the potato slices in a wide plate or mixing bowl; add gram flour, rice flour, crushed green chili and ginger, turmeric powder, ajwain, chopped coriander, and salt. Gently mix so the slices are coated evenly, then set aside for 15-20 minutes to allow flavors to meld.
- Heat Oil: Meanwhile, heat oil in a frying pan or kadai over medium heat until hot enough for deep frying.
- Deep Fry Slices: Using hands, a spoon, or a fork, carefully add the coated potato slices into the hot oil, one slice at a time. Deep fry on low heat until they turn light golden brown and crisp, turning occasionally with a slotted spoon for even cooking.
- Serve: Remove the crispy bhajias from oil and drain on paper towels to remove excess oil. Serve hot with your choice of chutney for a delicious snack.
Notes
- Ensure potato slices are very thin and dry before frying for maximum crispiness.
- Low heat frying allows the bhajias to cook through without burning.
- Ajwain adds a unique flavor and aids digestion.
- Use fresh coriander for a bright, fresh note.
- Adjust green chili quantity according to your spice preference.
- Serve immediately for best texture; re-crisp in a hot oven if needed later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
