These delicious Potato Bhajia with Cucumber and Tomato Relish make a delicious snack or a great accompaniment to a main meal.
Serves 4-6 as a snack
For the bhajia:
400g unpeeled potatoes, thinly sliced
150g gram flour
60g rice flour
1/2 tsp corn flour
3 tbsp lemon juice
1 tsp salt
2 tsp mild curry powder
3 green chillies, chopped
4 large cloves garlic, crushed
1 bunch fresh coriander, chopped
½ tsp fenugreek
2½ tsp turmeric
1½ tsp sugar
115ml (1/2 cup) water
Oil, to deep fry
For the cucumber and tomato relish:
1 cucumber, finely chopped
4 – 6 fresh tomatoes, deseeded and finely chopped
1 carrot, grated
1 clove garlic, crushed
A small bunch fresh coriander, chopped
1 green chilli, finely diced
2 lemon, juiced
1 tbsp sugar
Large pinch salt
Place the sliced potatoes in a bowl of ice cold water.
Mix all of the ingredients for the bhajia, except for the water, potatoes and oil, in a mixing bowl making sure they are well combined. Gradually add the water (you may not need it all) and whisk until a smooth, light batter is formed.
Drain the potatoes and coat in the batter mixture. Allow to stand.
Mix all of the relish ingredients together in a bowl, if smoother texture is prefered, blend until coarsely puréed.Place into serving bowls.
Heat the oil in a deep pan. Carefully drop a few of the lightly coated potatoes into the oil and fry until golden all over. Remove with a slotted spoon and drain on kitchen paper.