Bhujia (Potato Fritters) Recipe

Name: Bhujia (Potato Fritters) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

3672

kcal

Calories

368

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 c. Besan flour (chickpea flour), 1 tsp Cumin, 1/8 tsp Cayenne, 1 tsp Turmeric, and more.

Yes, Bhujia (Potato Fritters) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!