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Deep-fried fritters are relished by one and all, around the world. And India is no exception. Today we will introduce how to make Indian fries Chana Na Bhajia.
Chana is a kind of lentils flour. Na Bhajia means the shape of the food which is kind of oval or in a blob. In short, they are vegetables coated in a batter of gram flour and spices before being fried until crispy. They can be made with almost any vegetable.
They need to be super crispy on the outside, fluffy in the middle, light and absolutely not greasy.
Ingredients
-4 medium potatoes
-4 tablespoons chana flour
-Salt and chilli pepper to taste
-About 1 cup of cold water
Instruction
Add a little salt and pepper to the flour, slowly add water to the flour, stirring while stirring so that the dough does not clump, the batter must not be too thick or thin.
Peel potatoes, cut into thin slices. 4-5mm is ideal. Use a sharp knife and slice them by hand, or use a mandoline to make light work of it. You should put the potatoes in ice water to avoid browning.
Drain the sliced potatoes and add them into the chana batter. Make sure that every piece is coated with the batter.
Put the pan on the stove, heat the cooking oil and gently slide in the battered potatoes into the hot oil. Fry the potatoes in medium heat for a few minutes until they are golden brown.
Remove the potatoes from the oil and drain them in a strainer. Pat the potatoes with paper towel to remove excess oil.
Note:
You can make your own chana flour by roasting chickpea and then putting them in a blender.
Fry them immediately before serving.
If you want to prep some of the recipe, make the batter a day ahead and keep it refrigerated.
If potatoes aren’t your jam, try dipping cauliflowe, mushroom, okra, raw banana, onion rings, spinach leaves, babycorn, bitter melon in this batter to create the bhajias you love.
