Onion and potato bhajias

26 September


MKRSA3Ep2 1445 (1)


450 g chickpea flour

1.2 ml baking powder

2.5 ml tartaric acid

5 ml garlic powder

1 ml onion powder

2.5 ml ground ginger powder

2.5 ml ground turmeric

2.5 ml chilli powder

125 - 150 ml chilli bite mix (optional, gives more spice and colour)

7.5 ml fine salt

30 ml sunflower oil

625 ml warm water

2 L sunflower oil, for deep frying


8 potatoes, peeled and thinly sliced

4 onions, peeled in sliced in rings


200 g cucumber, roughly chopped

50 g fresh coriander (leaves and stalks)

4 green chillies, roughly chopped (remove seeds if you want it to be less spicy)

2 lemons, the juice of the lemons

Salt (10ml or to to taste)


200 g jam tomatoes, roughly chopped

140 g peeled carrots, roughly chopped

1 garlic clove, roughly chopped

30 ml white sugar



  • Peel the potatoes. Slice the potatoes. Bring water to a boil in a pot with some salt. Use a cookie cutter and cut the potatoes round. Cook the potatoes in the pot with water. Cook until the potato rounds are done, but NOT too soft.
  • Place the cooked potatoes in a large bowl with ice water to stop the cooking and set aside.
  • Slice the onions into thick rings (about 1 cm). Loosen the onion slices to make individual rings.
  • Separate the lettuce and cut smaller.
  • To make the batter:  Mix the dry ingredients together, add the oil and mix through.
  • Little by little add the warm water to the mixture to form a thin batter.  It must be just thin enough to coat the potato slices.
  • Rest the batter at room temperature for 30 minutes.
  • Heat oil in a large, deep pan or pot.
  • Dry handfuls of potato slices on a clean tea towel. Ensure each slice is free from as much water as possible.
  • Coat each slice with the batter and carefully slide into the hot oil.
  • Fry until golden and cooked through, about 3-4 minutes.
  • Do the same with the onion and lettuce for a variety.
  • Fry a little at a time in small batches.
  • Drain the bhajias on a plate lined with kitchen towel.


  • Blend all the ingredients until pureed. To make it smooth, pass it through a sieve.
  • Adjust seasoning, sugar, and salt.
  • Place in a squeezy bottle and place in the fridge.


  • Blend all the ingredients until coarsely pureed.  It should still be a bit on the chunky side. Adjust seasoning.
  • Place in the fridge until service.


  • Plate the green chutney on the plate.
  • Dot the red chutney around it.
  • Serve the bhajias in quantities you like, but suggested is to start with the onion, followed by potato, then more onion, one more potato and finish with another onion ring.
  • Dress with microgreens.
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