Name: Bhujia - (Potato Fritters)
Ingredients: === BATTER ===; 1 c Besan flour; chickpea flour; 1 ts Cumin; 1/8 ts Cayenne; 1 ts Turmeric; 1 ts Salt; 1/2 ts Freshly-ground black pepper; 1/2 c Water; === POTATO ROUNDS ===; 2 tb Mustards seeds; 1 tb Whole cumin seeds; 2 tb Clarified butter; (ghee); 2 tb Crushed; dried neem leaves; 1 Onion; peeled, diced; 2 ts Garlic; 1/2 ts Turmeric; 1/2 bn Cilantro leaves; washed, and; Copped roughly; 1 Serrano chile; seeded, stemmed,; And extra-finely diced; 1/2 ts Salt; 1/4 ts 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Niger	Tamwt01	6	servings

INGREDIENTS

		=== BATTER ===
1	c	Besan flour; chickpea flour
1	ts	Cumin
1/8	ts	Cayenne
1	ts	Turmeric
1	ts	Salt
1/2	ts	Freshly-ground black pepper
1/2	c	Water
		=== POTATO ROUNDS ===
2	tb	Mustards seeds
1	tb	Whole cumin seeds
2	tb	Clarified butter; (ghee)
2	tb	Crushed; dried neem leaves
1		Onion; peeled, diced
2	ts	Garlic
1/2	ts	Turmeric
1/2	bn	Cilantro leaves; washed, and
		Copped roughly
1		Serrano chile; seeded, stemmed,
		And extra-finely diced
1/2	ts	Salt
1/4	ts	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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