Fried Potatoes in Batter (Bhajitas) with Chutney

Ingredients

• 2 green papayas (ca. 500 g)
• 1 Green Chili Pepper
• 2 tbsp Ghee
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 2 tbsp brown sugar
• 1 lemon (juice)
• 1 tbsp freshly chopped curry leaves
• Salt
• 125 g chickpea flour
• 0.25 tsp baking powder
• 1 tsp ground turmeric
• 1 tsp Cayenne pepper
• 1 tsp coriander powder
• 1 tsp salt
• 0.5 tsp cumin
• 500 g waxy potatoes
• vegetable oil (for frying)
• curry leaves (for garnish)

Instructions

1. 1.

   For the chutney, peel, halve, deseed and dice the papayas. Wash, trim and finely chop the chili pepper. Sauté in hot ghee. Add turmeric, mustard seeds, sugar and papaya; deglaze with about 100 ml water. Simmer gently for about 10 minutes, then finish with lemon juice, curry leaves and salt. Let cool.

2. 2.

   For the Bhajias, combine chickpea flour, baking powder, turmeric, cayenne pepper, coriander powder and salt in a bowl; add cumin and mix with about 250 ml water to form a thick batter. Peel the potatoes and slice them into ~3 mm thick rounds.

3. 3.

   Pat the potato slices dry and fold them into the batter.

4. 4.

   Heat oil in a pot (oil is ready when bubbles rise from a spoon handle). Fry portions for about 4 minutes per side until golden brown, turning halfway through. Drain on paper towels. Briefly fry curry leaves at the end and use to garnish the Bhajias before serving with chutney.