kanda batata bhajiya is a deep-fried fritter prepared mainly with stuffed spicy green chutney. These are later dipped in spiced besan batter followed by deep frying till crisp. I personally liked its spicy taste and enjoyed it as an evening snack with a cup of tea.
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For green chutney
- 2 cup coriander leaves
- 2 green chilli
- 1 inch ginger
- 3 garlic cloves
- ½ tsp black salt
- ½ tsp chaat masala
- ½ tsp cumin powder
- ¼ cup sev
- 3 medium size potatoes
- 4 medium size onion
- 1 cup gram flour besan
- 2 tbsp rice flour
- Salt to taste
- Pinch of hing
- ½ tsp carom seeds
- 1 tsp chilli flakes
- ¾ cup water
- 1/8 tsp baking soda
- 2 drops of lemon
- Oil for frying
- Cut potatoes and onion into medium-thick slices.
- Now in a grinding jar, add coriander leaves, green chilli, ginger, garlic, black salt, chaat masala, cumin powder and sev. Grind into a smooth paste. Chutney is ready.
- Take one slice of potatoes and then make a thick layer of chutney which is topped with an onion slice. Ready all bhajiya in the same way.
- Then in a mixing bowl, add besan, rice flour, salt, hing carom seeds, and red chilli flakes. Add water and make a thick batter. Then add baking soda and lemon juice. Mix well.
- Add chutney stuffed bhajiya in a batter and coat it properly.
- Heat oil in a pan, add bhajiya and fry on medium heat till it becomes crispy from both sides.
- Serve hot bhajiya with tomato sauce.
- cut potatoes and onion into medium-thick slices.
- do not add water while grinding the chutney.
- The consistency of the chutney must be thick.
- The potato slice should place side in bhajiya.
- Rice flour gives crispiness to bhajiya.
- make a slightly thick batter of bhajiya, so it evenly coats potato-onion slices.
- fry bhajiya on medium flame so it is properly cooked from the inside.