Best Spicy Potato Fritters Bujia Recipes
BHUJIA (POTATO FRITTERS)
Steps:
- Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.
- Prepare Potato Rounds: 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 deep-fry 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.
ALOO TIKKI, SPICY POTATO FRITTERS
Not very labor intensive, lots of flavors, from Michael Natkin's "Herbivoracious". While the recipe calls for peas, I think kernels of sweet corn would or some cooked lentils also be good. Leftover fritters are great reheated and served on a bed of steamed spinach and topped with a runny-yolked poached egg. They are a bit crumbly, so make sure you press hard when forming the patty. If you don't like much heat, reduce the cayenne, as they are pretty spicy.
Provided by zeldaz51
Categories Potato
Time 40m
Yield 10 fritters, 5 serving(s)
Number Of Ingredients 12
Steps:
- Place whole potatoes in a large pot of cold salted water, bring to a boil, reduce heat and cook until tender. Drain, cool thoroughly, and peel.
- Lightly mash the potatoes (a ricer is perfect for this). Lightly mash the peas and mix them into the potatoes. Add the bread crumbs, salt, turmeric, cayenne, black pepper, and ginger.
- In a small skillet, toast the coriander and cumin seeds over medium heat until just fragrant, about 1 minute. Grind the spices in a mortar and pestle or electric spice grinder and add to the potatoes, mixing thoroughly.
- Fill a large skillet with oil to a depth of about 1/8 inch and heat over medium-high heat. Moisten your hands and form patties by taking golf ball-sized pieces of the mixture and pressing them into 2 1/2 inch cakes about 3/4 inch thick. Press firmly, or they will fall apart while cooking. Fry until golden brown about 2 minutes on each side. Transfer to absorbent paper and finish with coarse salt.
Nutrition Facts : Calories 112.5, Fat 0.8, SaturatedFat 0.1, Sodium 514.9, Carbohydrate 23.4, Fiber 3.6, Sugar 1.9, Protein 3.7
ALOO PHUJIA
Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly brown onion in oil in a medium size skillet.
- Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
- Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 25.7 g, Fat 14.1 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 593.4 mg, Sugar 4 g
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