Bhujia (Potato Fritters) Recipe

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Servings: 6


  • 1 c. Besan flour (chickpea flour)
  • 1 tsp Cumin
  • 1/8 tsp Cayenne
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper
  • 1/2 c. Water
  • 2 Tbsp. Mustards seeds
  • 1 Tbsp. Whole cumin seeds
  • 2 Tbsp. Clarified butter (ghee)
  • 2 Tbsp. Crushed, dry neem leaves
  • 1 x Onion peeled, diced
  • 2 tsp Garlic
  • 1/2 tsp Turmeric
  • 1/2 bn Cilantro leaves washed, and copped roughly
  • 1 x Serrano chile seeded, stemmed, and extra-finely diced
  • 1/2 tsp Salt
  • 1/4 tsp Freshly-grnd black pepper
  • 2 lb Potatoes peeled
  • 6 c. Vegetable oil for frying Mint And Cilantro Chutney see * Note Yogurt Sauce see * Note Plain yogurt


  1. Prepare batter: Combine dry ingredients in a bowl, add in the water and mix till texture is smooth and creamy. Set aside.
  2. Prepare Potato Rounds: Roast mustard seeds in dry pan till they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add in whole cumin seeds and roast till brown, being careful not to burn, about 2 min. Add in clarified butter and crushed neem leaves, and brown lightly. Add in onions, and brown, about 3 to 5 min. Add in garlic, and turmeric, remove from heat and add in cilantro, serranos, salt and pepper.
  3. Meanwhile, cook potatoes in salted water till soft. Drain and cold. Grate potatoes and mix gently with onions and spices. Adjust seasoning. To create bhujias, press tightly into half dollar rounds.
  4. Heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip formed potato rounds into batter and drop into warm oil. Fry till golden on all sides, about 2 min. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint And Cilantro Chutney, Yogurt Sauce, or possibly plain yogurt for dipping. Bhujias can be made early in the day and reheated.
  5. This recipe yields 6 servings.


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