Prep 25 mins
Cook 20 mins
I got some besan (chickpea flour) and wanted some recipes to use it in. This was the only recipe calling for it on the Food Network website. It's vegetarian, yummy and relatively easy. Recipe calls for 2 tbs dried neem leaves but 'zaar won't recognize it and I can't find a good substitute for it.
- 1 cup besan flour (chickpea flour)
- 1 teaspoon cumin
- 1⁄8 teaspoon cayenne
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup water
- 2 tablespoons mustard seeds
- 1 tablespoon whole cumin seed
- 2 tablespoons clarified butter (ghee)
- 1 onion, peeled and diced
- 2 teaspoons garlic, minced
- 1⁄2 teaspoon turmeric
- 1⁄2 bunch fresh cilantro leaves, washed and chopped roughly
- 1 serrano chili, seeded, stemmed and extra finely diced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 lbs potatoes, peeled
- 6 cups vegetable oil
- Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set batter aside.
- Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes.
- Add clarified butter and crushed neem leaves, and brown lightly. Add onions and brown, about 3 to 5 minutes.
- Add garlic and turmeric, remove from heat and add cilantro, serranos, salt and pepper.
- Meanwhile, cook potatoes in salted water until soft. Drain and cool.
- Grate potatoes and mix gently with onions and spices. Adjust seasoning.
- To form bhujias, press tightly into half dollar rounds.
- Heat oil in a large saucepan to deepfry temperature (350 degree F). Dip formed potato rounds into batter and drop into hot oil.
- Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.