Potato Bhajiya and Coriander Chutney

INGREDIENTS

3 Medium Potatoes

1 ¾ cup Chickpea flour

¼ cup Rice flour

¼ tsp Turmeric powder

1 tsp Cumin powder

1 tsp Red chili powder

1 inch piece Ginger (finely grated)

Salt to taste

¼ Coriander (finely chopped)

Water – as needed

Oil to deep fry

Coriander Chutney

1 cup plain yogurt

1/4 cup coriander

2-3 green chillies

1/2 tsp cumin seeds

Salt to taste

METHOD

1. Heat oil in a pan for deep frying

2. Wash, peel and slice potatoes into thin slices

3. In a bowl mix all the ingredient except the water

4. Add water bit by bit till you get a pancake consistency batter

5. Dip the potatoes slices in batches into the batter and fry till golden brown

For Chutney

1. Grind the coriander, cumin seeds and chillies with a little bit of water

2. In a bowl add the yogurt, salt and the coriander paste and mix well

Enjoy x