Struggling with things make for veganuary. Well this is a very simple dish, filled with flavour and one of my favourites growing up. Essentially it’s a vegetable fritter. Originally an Indian appetiser and popular street food, Onion Bhaji is most popular. I prefer the potato bhaji.

You can practically coat this in any vegetable. I shy away from anything deep fried, but to me this is as healthy as you can get when it comes to deep frying foods. “I have heard about people deep frying fruit, erm I’m not too sure about that one” . Great with a chutney or a yogurt dip. A definite favourite amongst british curry houses, you surely will not be disappointed, also being naturally gluten free due to the gram flour everyone can enjoy with flavour intact.

You’ll need

200g, Gram flour

1/2 Cup of water

2 Large Potatoes

10g, Baking powder

15g, Gara Masala

30g, Turmeric

Salt

Pepper

10g, Chilli Flakes

15g Coriander

Method

1. Peel and slice the potatoes into thin slices and leave submerged in water. Pre heat the fryer (if you do not have one then get the oil in a large pot, heat up to desired temperature 180 degrees).
2. Start on the batter. Put all the dry ingredients together (gara masala, turmeric, baking powder, chilli flakes, salt & pepper) add the water slowly. You want to reach a thick batter (not to thick where there will be more batter than the potato). Add in the chopped coriander (finely chopped) and leave to the side.
3. Drop a splash of the batter in the oil to test it out. It should be frying instantly and form some shape. If it is not frying instantly, then the oil has not reached the required temperature.
4. Once hot, dip the potatoes (make sure they are dry beforehand) in the batter and start frying. Fry for 3-4 min. Once done place on a tray, plate or bowl, that has kitchen towel underneath to absorb the oil.
5. Now serve and enjoy. You can eat it as is or with chutney or a mint yoghurt. (below is a mint and cucumber yoghurt).

Please like and share and let me know how it goes.