Crispy Bhajia with Desi Salad and Railway Masala Tea

Crispy Bhajia with Desi Salsa from Dipna and Gulu Anand features golden potato discs, thinly sliced and coated in a seasoned gram flour batter spiced with earthy turmeric, carom and coriander. The bhajias are deep-fried to perfection, crispy on the outside while tender inside. They are paired with a vibrant Desi Salsa made with finely chopped tomatoes, cucumber, carrot, and onions, infused with fresh coriander, tangy vinegar, and a hint of mint. Serve with a cup of railway masala tea!

Ingredients

Crispy Bhajia

1kg potatoes (4-5 medium potatoes), peeled and sliced thin (not wafer thin) 2 tbsp ginger and garlic paste
2-3 birds eye green chillies, made into a paste or very finely chopped
3 tbsp fresh chopped coriander
1 tsp turmeric
1 1⁄2 tsp red chilli powder
1 tbsp dried fenugreek leaves
3⁄4 tsp garam masala
1 tsp carom seeds (ajwan), crushed
2 level tsp salt or to taste
3 tbsp white distilled vinegar
280-300g gram flour
Oil for deep frying
1 tsp chaat masala for sprinkling onto bhajia, optional

Desi Salsa:

220g cucumber, roughly chopped 200g tomatoes, roughly chopped
180g carrots, peeled, roughly chopped 1⁄2 onion, roughly chopped
80ml water
2 tbsp fresh coriander with stalk, roughly chopped 2 tsp lemon juice, freshly squeezed
2 birds eye green chillies, roughly chopped
1 1⁄2 tbsp malt vinegar
1 tsp ginger and garlic paste
3⁄4 tsp salt
1⁄2 tsp mint sauce
1⁄2 tsp red chilli powder

Railway Masala Tea

700ml water 150-200ml milk
3 black tea bags
4 tsp sugar or to taste 1 tsp fennel seeds
2 star anise
4/5 cloves
5-7 green cardamom 2 inch cassia bark

Method

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Crispy Bhajia Method

Put the potato slices into a large mixing bowl, add ginger and garlic paste, green chilli paste, red chilli powder, turmeric, carom seeds, garam masala, salt, lemon juice, white vinegar, fresh coriander, dried fenugreek leaves and gram flour and mix well so that potato discs are evenly coated
Gently yet swiftly lift up each individual coated potato disc and deep fry on 180°C until the bhajia is crisp and golden brown, this should take 3-4 minutes, you may want to do this in two/three batches depending on the size of the fryer
Serve with generations helping of the special Desi salsa and enjoy

Salsa method

Put all the chutney ingredients into a food mixer and blend until you achieve a finely chopped vegetable textured chutney, do not over-mix or puree
Adjust seasoning and serve with the crispy bhajia

Railway Masala Tea

Boil the water in a saucepan (medium heat) with the star anise, cassia bark, cloves, fennel, green cardamom
Once the water is boiling, add tea bags and lower the heat and karr (brew) the tea for 5-6 minutes on a low heat, mixing occasionally
Add milk and sugar, mix well and karr (brew) for another 3-4 minutes
Switch off the heat as the tea should now be perfect
Remove teabags from the tea and strain into a jug. Pour into cups/glasses and enjoy the best tea ever