Old MacDonald's Potato Box Recipes
Bhujia - (Potato Fritters) Ingredients BATTER 1 cup Besan flour (chickpea flour) 1 tsp Cumin 1/8 tsp Cayenne 1 tsp Turmeric 1 tsp Salt 1/2 tsp Freshly-ground black pepper 1/2 cup Water POTATO ROUNDS 2 tbl Mustards seeds 1 tbl Whole cumin seeds 2 tbl Clarified butter (ghee) 2 tbl Crushed, dried 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-ground black pepper 2 lb Potatoes peeled 6 cup Vegetable oil for frying Mint And Cilantro Chutney see * Note Yogurt Sauce see * Note Plain yogurt Directions Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside. Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper. Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning. To form bhujias, press tightly into half dollar rounds. Heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint And Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.

Old MacDonald's Potato Box Recipes

Bhujia - (Potato Fritters)

Ingredients

BATTER
1 cup Besan flour (chickpea flour)
1 tsp Cumin
1/8 tsp Cayenne
1 tsp Turmeric
1 tsp Salt
1/2 tsp Freshly-ground black pepper
1/2 cup Water

POTATO ROUNDS
2 tbl Mustards seeds
1 tbl Whole cumin seeds
2 tbl Clarified butter (ghee)
2 tbl Crushed, dried 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-ground black pepper
2 lb Potatoes peeled
6 cup Vegetable oil for frying
Mint And Cilantro Chutney see * Note
Yogurt Sauce see * Note
Plain yogurt

Directions

Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.

Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper.

Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning. To form bhujias, press tightly into half dollar rounds.

Heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint And Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.