Ingredients:
For the bhajia:
400g unpeeled potatoes, sliced thinly (I used a mandolin)
150g chickpea flour
60g rice flour
1/2 tsp. corn flour
3 tbsp. lemon juice
1 tsp. salt
6-8 green chillies (or to taste), pounded into a paste
4 large cloves garlic, crushed
6 heaped tbsp. fresh coriander, chopped very finely
½ tsp. carom seeds
2 ½ tsp. turmeric
1 ½ tsp. sugar
Oil to deep fry
For the cucumber chutney:
200g cucumber
200g fresh tomatoes
140g carrot
1 clove garlic
8-10 tbsp. fresh coriander
6 green chillies (or to taste)
Juice of two lemons
200ml water
1 ½ tbsp. sugar
2 tsp. salt
Method
1. Place the sliced potatoes in a bowl of iced water.
2. Mix all of the other ingredients for the bhajia. A blend of different flours will give the bhajia a beautifully crisp finish.
3. Drain the potatoes but do not dry them. Immediately toss the potatoes in the flour mixture. The mixture should stick to the potatoes. If it seems dry, add just enough cold water to make the flour coat the potato slices. Allow to stand whilst you make the chutney.
4. Blend together all of the ingredients for the chutney until coarsely puréed. Place into serving bowls.
5. In a large wok, heat the oil to around 190°C and slowly place 1/3 of the potato slices into the pan. Allow to become golden all over. Remove with a slotted spoon and drain on paper towels.
Serve alongside the chutney immediately for optimal crunch. I like to serve my bhajia in paper cones for that ‘bhajia on the beach’ feel but maybe I’m just being finicky. Sprinkle with rock salt and chilli flakes if your guests are that way inclined.