Onion and Potato Bhajia Recipe

Ingredients

Onion and potato bhajia is a type of Indian snack, which is a great source of carbs and protein. It is a delicious and flavorful snack, which is easy to make and can be enjoyed hot or cold. To make onion and potato bhajia, you will need the following ingredients:

2 large potatoes, peeled and cut into small cubes
1 large onion, peeled and cut into small cubes
1 cup all-purpose flour
2 tablespoons chickpea flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
2 tablespoons finely chopped cilantro
Salt to taste
Vegetable oil for deep frying

Instructions

To make onion and potato bhajia, first mix together the all-purpose flour, chickpea flour, ground cumin, ground coriander, turmeric powder, cilantro and salt. Add enough water to make a thick batter. Heat oil in a deep-frying pan over medium-high heat. Dip the potato and onion cubes into the batter and carefully drop them into the hot oil. Fry for about 4-5 minutes, or until the bhajias are golden brown and crispy. Remove from the oil and drain on paper towels. Serve hot or cold with your favorite chutney or dip.

Serving Suggestions

Onion and potato bhajia is best served hot, but it can also be served cold. It goes well with chutneys such as mint chutney or tamarind chutney. It can also be served with ketchup or any other dip of your choice. It can also be served as a side dish with your favorite Indian meal. You can also serve it as an appetizer or snack at your next party.

Nutrition

Onion and potato bhajia is a healthy snack, as it is low in fat and calories. It is a good source of carbohydrates, which will provide you with energy. It is also a good source of protein and dietary fiber, which can help with digestion. It is also a good source of vitamins and minerals, such as Vitamin A, Vitamin C, Iron, and Calcium.

Tips

When making onion and potato bhajia, it is important to make sure that the batter is not too thin or too thick. The batter should be thick enough to coat the potatoes and onions, but not too thick that it will not cook properly. It is also important to make sure that the oil is hot before you start frying the bhajias, as this will help them to become crispy and golden brown. Finally, it is important to make sure to fry the bhajias in batches so that they cook evenly.