Potato Bhajia (battered deep fried potatoes)

Ingredients

• Potato

  Flesh and skin, raw

  8 potato, large or 2.95kg

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Cornstarch

  ½ cup or 64g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Onion powder

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  ¾ tbsp or 14g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Oil

  Submarine Sandwich - Wegmans

  100g

• Chili

  No beans, canned entree

  200g

Directions

1. In a large bowl mix flour, baking powder, cornstarch, onion powder, paprika, coriander leaves, chili, and salt. Add water and mix until the batter is smooth.
2. Wash the sliced potatoes and drain very well.
3. Dip potato pieces into the batter and coat evenly. (Don't marinate the potatoes in the batter otherwise they will release their moisture and you will end up with runny batter)
4. Heat deep fryer to 365F (approx 185C).
5. Remove potatoes from the batter and allow excess batter to drip off.
6. Deep fry potato pieces in batches until golden brown. Don't overcrowd the frying pan.
7. Using a slotted spoon, remove bhajia and drain on paper towels and serve with tomato salsa or any dip of your choice.
8. Recipe by: Jayne Rain (source: https://jayne-rain.com/potato-bhajia-recipe-battered-fried-potatoes/)

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