| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Niger | Tamwt01 | 6 | Servings |
INGREDIENTS
| === BATTER === | ||
| 1 | c | Besan flour, chickpea flour |
| 1 | t | Cumin |
| 1/8 | t | Cayenne |
| 1 | t | Turmeric |
| 1 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 1/2 | c | Water |
| === POTATO ROUNDS === | ||
| 2 | T | Mustards seeds |
| 1 | T | Whole cumin seeds |
| 2 | T | Clarified butter, ghee |
| 2 | T | Crushed, dried neem leaves |
| 1 | Onion, peeled diced | |
| 2 | t | Garlic |
| 1/2 | t | Turmeric |
| 1/2 | Cilantro leaves, washed and | |
| Copped roughly | ||
| 1 | Serrano chile, seeded | |
| stemmed | ||
| And extra-finely diced | ||
| 1/2 | t | Salt |
| 1/4 | t | Freshly-ground black pepper |
| 2 | lb | Potatoes, peeled |
| 6 | c | Vegetable oil, for frying |
| Mint And Cilantro Chutney | ||
| see * Note | ||
| Yogurt Sauce, see * Note | ||
| Plain yogurt |
INSTRUCTIONS
Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes which are included in this collection. 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 7210
Calories From Fat: 1954
Total Fat: 221.2g
Cholesterol: 2.5mg
Sodium: 791.2mg
Potassium: 3540.2mg
Carbohydrates: 263.9g
Fiber: 5.7g
Sugar: 229.1g
Protein: 10.3g