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1
Prepare batter: Combine dry ingredients in a bowl, add in the water and mix till texture is smooth and creamy.
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2
Set aside.
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3
Prepare Potato Rounds: Roast mustard seeds in dry pan till they become grayish, aromatic and begin to pop.
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4
(This will happen quickly.)
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5
Lower heat, add in whole cumin seeds and roast till brown, being careful not to burn, about 2 min.
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6
Add in clarified butter and crushed neem leaves, and brown lightly.
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7
Add in onions, and brown, about 3 to 5 min.
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8
Add in garlic, and turmeric, remove from heat and add in cilantro, serranos, salt and pepper.
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9
Meanwhile, cook potatoes in salted water till soft.
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10
Drain and cold.
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11
Grate potatoes and mix gently with onions and spices.
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12
Adjust seasoning.
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13
To create bhujias, press tightly into half dollar rounds.
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14
Heat oil in a large saucepan to deep-fry temperature (350 degrees).
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15
Dip formed potato rounds into batter and drop into warm oil.
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16
Fry till golden on all sides, about 2 min.
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17
Remove with a slotted spoon and drain on paper towels.
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18
Serve immediately with Mint And Cilantro Chutney, Yogurt Sauce, or possibly plain yogurt for dipping.
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19
Bhujias can be made early in the day and reheated.
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20
This recipe yields 6 servings.
