Steps
- 1
Boil potatoes whole in water and 1 tsp salt till cooked firm, not soggy. Set aside and let cool
- 2
Mix the daal flour, salt, pepper, chopped Dania. Pour in water slowly, mix to make batter, not too thick not too runny
- 3
Peel the boiled potatoes and slice them 1/4 inch slices
- 4
Add the slices to the batter a batch at a time
- 5
Heat the vegetable oil in a large non stick pan on medium heat. Do not let the oil be too hot. Test by dropping a little batter, if it immediately fizzes and floats the oil is ready. If the oil is smoking, it is too hot, turn off heat and turn on again to medium after afew minutes.
- 6
Coat the sliced potatoes in the batter and cook for two minutes on each side. Do not crowd the pan.
- 7
Use a slotted spoon to remove the bhajia, set aside on brown paper to drain excess fat.
- 8
Serve with chilli sauce or tamarind sauce
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