Bataka Bhajia: Potato Fritters with Coriander & Pepper Crunch

Bataka Bhajia: Potato Fritters with Coriander & Pepper Crunch

Food Starters
Minal Patel, head chef at Prashad, Yorkshire
4 Servings
Ingredients
FOR THE MASALA
2-5 fresh green chillies (ideally Kenyan), trimmed but not de-seeded
2-4 garlic cloves
Pinch salt
FOR THE BATTER
200g chickpea flour, sieved
20g rice flour
1ΒΌ tsp salti
1 handful fresh coriander, rinsed & finely chopped
300ml warm water
2 medium red-skinned (or other waxy) potatoes, cut into 5mm thick slices
1 tbsp black peppercorns, coarsely ground or crushed
4 tbsp coriander seeds, coarsely crushed
For frying sunflower oil
Method
  1. Crush the chillies and garlic together with the salt to make a fine masala paste
  2. Put the batter ingredients and masala paste in a medium bowl and gently mix, working the spices through to form a relatively runny batter
  3. Mix the coriander seeds and pepper in a small bowl
  4. Heat the oil - about 15cm deep - in a large pan over a high heat (or in a deep fat fryer, if you have one). Test the temperature by sprinkling a few drops of batter in the oil, and once ready reduce the heat to medium
  5. Coat each potato slice in the batter mix then sprinkle the top surface with the coriander seed-pepper mix and carefully place in the oil sprinkled-side up. Cook for 3 minutes, flip over and cook for a further 4-5 minutes until the batter is crispy and the seeds are dark brown
  6. Remove from the oil and rest on absorbent kitchen towels while you cook the rest of the potato
  7. Serve warm with kakadhi raitu (a yoghurt and cucumber dip) or safarjan wattana (an apple and pea chutney)