Crispy Onion and Potato Bhajis

Instructions

1. 1

   Combine the gram flour with water to form a smooth batter that coats a spoon but still drips off easily. Whisk well to avoid any lumps.

   Tip: Make the batter about 15 minutes before you plan to fry so the flour fully hydrates.

2. 2

   Add the cumin seeds, turmeric powder, salt, ginger, and green chillies to the batter and mix thoroughly.

3. 3

   Heat oil in a heavy bottomed pan or wok to around 180 degrees Celsius. Test the temperature by dropping a tiny piece of batter into the oil; it should sizzle and float to the surface immediately.

   Tip: Use a thermometer if you have one, or wait until the oil shimmers and a wooden spoon handle produces tiny bubbles when inserted.

4. 4

   Add the potato matchsticks, onions, and coriander leaves to the batter and fold everything together until every piece is well coated.

   Tip: Don't mix more than necessary or the potatoes will break apart and release starch.

5. 5

   Working in batches, carefully drop spoonfuls of the batter mixture into the hot oil using two spoons. Don't overcrowd the pan or the temperature will drop and your bhajis will absorb excess oil.

   Tip: Each batch should take about 4 to 5 minutes total, so work methodically.

6. 6

   Fry until the bhajis turn deep golden brown, stirring gently halfway through to ensure even cooking on all sides.

   Tip: They should be crispy on the outside and just cooked through inside.

7. 7

   Remove the bhajis with a slotted spoon and transfer them to a paper towel lined plate to drain excess oil.

   Tip: Do this immediately while they're still hot so they stay crispy as they cool.

8. 8

   Serve the bhajis hot or at room temperature with your favourite dipping sauce such as tamarind chutney or mint yogurt sauce.