Kiano's Potato Bhajias
With a crispy golden crust and a soft, melt-in-your-mouth interior, these are the ultimate crowd-pleaser. Whip up a batch, grab your favorite dipping sauce, and get ready to have a flavor explosion in every bite!
Instructions
- 1
In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
- 2
Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
- 3
Working in batches, add the potatoes to the batter and toss to coat.
- 4
In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
- 5
Serve hot with tomato chutney or your chutney of choice.
- 6
Enjoy!
Recipe from tasty.co
Comments
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Ingredients (11)
- •⅓ cup chickpea flour
- •¼ cup rice flour
- •¼ cup fresh cilantro, finely chopped
- •2 serrano peppers, seeded and finely chopped
- •2 teaspoons ginger paste
- •2 teaspoons garlic paste
- •kosher salt, to taste
- •½ cup water
- •oil, for frying
- •1 lb yukon gold potato, peeled and sliced into 1/8 in (3 mm) thick rounds
- •tomato, or other chutney, for serving