Wednesday, 18 February 2015

Thin Potato Bhajis/ Maru Bhajia

A very good day to you Gujarati Food Lovers!

Apologies for not posting for a long, long while, but I am back! My last year involved moving to Hong Kong and also into a new work industry which I am loving! It's hard work but very enjoyable!

Today, I am going to post a recipe that is a delicious starter snack. It is basically potato bhajis but very thin ones covered in a thin batter made of spicy, chickpea flour.

Recipe:

Ingredients:

3 serving spoons chickpea flour (chana no lot)
Two thirds tsp fresh, ground, green chillies
Half tsp crushed, dried, green fenugreek leaves (kasuri methi)
Quarter tsp salt
1 pinch turmeric powder
1 pinch red chilli powder
1 pinch cumin-coriander powder (thana-jeeru)
1 level tsp freshly grated ginger (take off the ginger peel before grating)
1 tbsp lemon juice
5 serving spoons water (room temperature)
1 medium sized washed, peeled potato (very thinly sliced - 2 to 3mm thick) - use a potato slicer for evenness

To season:

Freshly ground black pepper
Fresh lemon

Method:

1. Place all the ingredients in a dish in the order specified above with the exception of the potato.
2. Mix all the ingredients well to create a batter.
3. Heat some oil in a pan ready for deep frying.
4. Coat the potato slices one by one and place into the hot oil one after the other. Only put in 4 slices at a time so that you can control the rate at which the potato slices fry. Cook until the batter turns golden brown in the oil and remove quickly into a plate with kitchen roll on it to drain off the excess oil.
5. Repeat stage 4 until all the potato slices have been coated in batter and deep fried until golden brown.
6. Once the excess oil has been drained off, place the potato bhajis in another plate and season the slices with freshly ground black pepper. You may also want to squeeze fresh lemon juice on top.
7. These are now ready to serve and eat.

So there you have it; delicious Maru Bhajia or thinly sliced, potato bhajis.

Savour and enjoy!

Until next time, bon appetit! xx


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