Spicy potato patties “Bhujia”

Spicy potato patties “Bhujia” – a detailed recipe cooking. AT ремя: 1 час.Difficulty: medium Servings: 8 – 10 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough batter

• 1 tbsp. chickpea flour
• 2 tbsp. l rice flour
• 1/4 tsp asafoetida
• 1/2 tsp soda
• 1/2 tsp paprika
• 1/2 tsp salt or to taste
• 1/2 tbsp. water

Potato patties

• 900 gr. peeled potatoes
• 1 serrano chilli (remove the stalk, seeds and chop very small cubes)
• 2 tbsp. l black mustard seed
• 1 tbsp. l cumin seeds
• 2 tbsp. l ghee (ghee)
• 2 tbsp. l crumbled dried nim leaves (curry)
• 1 diced onion head
• 2 tsp chopped garlic
• 1/2 tsp turmeric
• 1/2 bunch of cilantro (chopped leaves)
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 2 tbsp. cooking oil for frying
• Mint and cilantro chutney for serving (see recipe below)
• Serve yogurt sauce (see recipe below)

Dipping Sauces

• 3 mint cilantro chutneys (remove stems, finely chop the remaining parts)
• 1 small bunch of fresh mint (finely chopped only leaves)
• 2 minced cloves of garlic
• 1.5 tbsp. l grated fresh ginger
• 1-2 finely chopped Serrano chili peppers with seeds
• 1/2 tsp salt
• Juice 1 small lemon
• 1/2 tbsp. l peanut butter
• Yogurt sauce 3 tbsp. l peanut butter
• 2 tsp mustard seed
• 2 tsp cumin seeds
• 2 tsp chopped garlic
• 1 tsp finely grated ginger
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/8 tsp red pepper flakes
• 1/2 tsp salt
• 0.5 l natural yogurt

Recipes with similar ingredients: potatoes, chutney sauce, Asafoetida, paprika, mustard seed, cumin, curry leaves, turmeric, pepper red cereal, ginger root, ghee butter, chickpea flour, flour Rice, Peanut Butter, Yogurt, Mint

Recipe preparation:

1. For the test: In a bowl, mix the dry ingredients, add water and stir with a spoon until a homogeneous, creamy dough. For potato patties: Fry in a dry pan mustard seeds until they turn gray, fragrant and start firing. (This will happen quickly.) Reduce the heat, add cumin seeds and sauté until brown. about 2 minutes Caution, do not burn them. Put ghee and crumpled neem leaves, sauté until light brown. Add onions and cook for 3-5 minutes. Add garlic and turmeric, remove pan from the heat, add cilantro, serrano chili pepper, salt and pepper.
2. At this time, in salt water, boil the potatoes until soft. Drain and cool the potatoes. Rub it on a coarse grater and mix gently with fried onions and spices. Add more spices. Tightly squeeze a small the amount of mixture between the palms to make a circle with a diameter of 3.5 see. (Cutlets can be put in the refrigerator for several hours.)
3. For frying: In a large saucepan, heat the oil to 180 ° C. Dip potato circles in the dough and put them in the hot butter. Fry until golden brown on all sides, only about 2 minutes Get out with a slotted spoon and put on paper towel to absorb excess fat. Serve immediately with chutney from peppermint and cilantro and yogurt sauce as a dip. Cutlets can cook the day before and heat. Mint and Cilantro Chutney: B Mix all the ingredients in a bowl. Put on the board and grind with using a knife to obtain a paste. Yield: 1 and 3/4 st. Yogurt sauce: Measure the ingredients before cooking. Вin a small skillet over high heat, heat oil. Put mustard seeds. (They will start firing right away, so keep a lid on hand to prevent seeds from scattering.) Cook until seeds don’t stop shooting. Reduce fire, add seeds cumin and cook until golden brown, about 1 min. Put garlic and cook for 10 sec., then ginger for another 10 sec., after that remove the pan from the heat. Add turmeric, paprika, pepper flakes and salt. Mix spices and yogurt in a bowl. Chill before serving. Output: 2 tbsp.