Potato bhajias with tamarind chutney

Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….

Ingredients:

• 2 cups channa flour

• 4 russet potatoes

• 3/4 tsp garlic paste

• 1/2 tsp ginger paste

• 1/2 tsp green chilli paste or 1/4 tsp cayenne

• 1/2 tsp baking soda

• 3/4 tsp ajwan seeds

• 1/4 tsp turmeric

• 1 tsp sea salt

• 1/4 cup chopped cilantro

• 1 1/2 -2 cups water

• 1 Ltr sunflower oil or grape seed oil for frying

Directions:

1. Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent

2. In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro

3. Add water slowly and mix with your hands till batter is thick and not too runny

4. Heat oil in a deep pan to high heat.

5. Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time

6. Keep turning the bhajias till crispy golden brown.

7. Remove bhajias and place on a paper towel to remove excess oil

8. Serve right away with tamarind chutney.

Enjoy!!

Chaat (Chickpeas and potatoes with tamarind and crunchy chips)

If you can’t travel to India for their delicious vegetarian Indian street food, make your own refreshing and tangy savoury snack.  Chana (chickpea) chat is a flavourful chickpea salad with potatoes, red onions, tomatoes, green onions, cilantro, yogurt and a drizzle of tamarind chutney. You can add more crunch with samosa chips, cassava chips, peanuts, indian chewdo or sev. I love samosa chips as they keep their crunch and don’t get soggy.

Ingredients:

Serves 3-4

2 large russet potatoes boiled with skin on and diced in 1/2 inch cubes

1 cup chickpeas (I used canned)

1/2 cup red onion finely chopped 

1/2 cup tomatoes finely chopped 

3/4 cup cilantro finely chopped 

1/2 cup green onion chopped 

1/4 cup tamarind chutney 

1/4 cup green chutney ( optional)

1/4 cup plant-based yogurt

2 -3 cups samosa chips

1 1/2 tbsp chat masala

Juice of half a lemon 

1/4 cup pomegranate seeds.

Directions:

In a large bowl, mix chickpeas, boiled potatoes, chat masala and lemon juice. Stir in the red onions, green onions, half the cilantro and tomatoes. 

Serve in bowls layering samosa chips at the bottom then add chickpea/ potato mixture. Drizzle yogurt and tamarind chutney then finish with pomegranate seeds, rest of cilantro and if you want more crunch, add more samosa chips. Enjoy with masala chai !!