| Prep | Cook | Total | Serves |
|---|---|---|---|
| 15 min | 20 min | 35 min | 4 servings |
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 calories |
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 2 g |
There is nothing quite like the joy of eating hot, crispy fritters during the monsoon season. Dabda Bhajiya is a traditional Gujarati specialty that takes the humble potato and elevates it with a layer of aromatic spices and a golden gram flour coating. Whether you are hosting guests or just craving a tea-time snack, these potato fritters are a crowd-pleaser that combines crunch and flavor in every bite.
Ingredients
Instructions
- Wash and peel the potatoes. Cut them into medium-thick round slices.
- Boil the potato slices in water for a few minutes until they are semi-cooked (do not overcook them to mush). Drain and let them cool.
- Prepare the Masala Paste: In a bowl, mix Besan, red chilli powder, turmeric, cumin powder, dry mango powder, black pepper, garam masala, a bit of sugar, and a spoonful of oil. Add a tiny amount of water to make a thick, spreadable paste.
- Apply the masala paste generously onto both sides of each boiled potato slice.
- Prepare the Outer Batter: In another bowl, mix Besan, turmeric, and salt. Gradually add water and whisk until you get a smooth, medium-consistency batter.
- Dip each masala-coated potato slice into the besan batter, ensuring it is fully covered.
- Heat oil in a pan over medium flame. Carefully drop the slices into the hot oil.
- Fry on medium-low flame, flipping occasionally, until they turn golden brown and crispy on both sides.
- Remove from oil and drain on a paper towel.
Serve these piping hot Dabda Bhajiya with green chutney or tomato ketchup and a hot cup of masala chai. Enjoy the authentic taste of Gujarat right at home!
