My Kitchen

BHAJIA

Potatoes, about 200g

1∕4 cup water

1 tablespoon turmeric garlic powder,

1 teaspoon paprika,

1 teaspoon cayenne pepper,

1∕3 teaspoon

vegetable oil for frying

1. Like the chips, soak them in ice water for about 20 minutes to reduce starch and make them crunchy.

2. Make batter with water, turmeric, garlic powder, paprika

and cayenne pepper powder

3. Dip potatoes in batter and fry them once, col them and set aside.

4. When cooled completely, dip them in the batter again and fry them this time with very high heat.

5. Season now and serve