Recipe

For Spices: 1. In a mortar and pestle or spice grinder, coarsely crush the black pepper seeds and whole coriander seeds. Set aside. For Bhajia Batter: 2. In a mixing bowl, combine the sieved gram flour, rice flour (or corn flour/semolina), a pinch of turmeric powder, salt, Hing powder, and the crushed spices from step 1. 1) Gradually add water while whisking to create a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon. 2) Add a tiny pinch of baking soda to the batter and mix well. Allow the batter to rest for 10-15 minutes. This resting time helps develop better texture and flavour. Frying the Bhajias: 1) Take a slice of the modified potato and dip it into the prepared batter. Make sure it is coated evenly on all sides. 2) Heat oil in a deep-frying pan or kadai over medium heat. The oil should reach a temperature of around 350°F (180°C). 3) Gently slide the coated potato slice into the hot oil. Fry a few more slices, but avoid overcrowding the pan to ensure even frying. 4) Fry the potato bhajias until they turn a golden brown and become crispy. Flip them occasionally to ensure uniform frying. This typically takes about 3-4 minutes per batch. 5) Once fried, use a slotted spoon to remove the bhajias carefully from the oil. Place them on a plate lined with paper towels to absorb excess oil. Tips and Cautions: Adjust the quantities of spices according to your desired level of heat and flavour. The batter's consistency is crucial for achieving the right texture of bhajias. When slicing the potatoes, make sure they are uniformly thin to ensure even frying. Maintain caution when working with hot oil to prevent burns. Test the oil's temperature by dropping a small portion of batter in – it should rise to the surface immediately without browning too quickly. Serve the potato bhajias promptly after frying to enjoy their crispiness. Accompany with your preferred chutneys, sauces, or dips.