Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of potatoes until tender, then peel and mash them thoroughly in a large bowl, ensuring no lumps remain.

2. 2

   For the fiery red chili paste, soak 10 dried red chilies in warm water for 15 minutes, then drain and blend them with 4 garlic cloves, a 2 cm piece of ginger, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice until a smooth paste forms.

3. 3

   To the mashed potatoes, add 200 grams of grated paneer, the prepared fiery red chili paste, 1.5 teaspoons of salt, 0.5 teaspoon of turmeric powder, 1 teaspoon of garam masala, 0.25 cup of chopped fresh cilantro, and 0.5 cup of besan (gram flour), mixing everything until well combined into a firm dough.

4. 4

   Divide the potato and paneer mixture into 12 equal portions and flatten each into a round or oval bhajiya (fritter) shape, ensuring they are not too thick.

5. 5

   Heat 4 cups of oil for deep-frying in a large heavy-bottomed pan over medium-high heat until it reaches approximately 175°C (350°F).

6. 6

   Carefully slide 3-4 bhajiya at a time into the hot oil, ensuring not to overcrowd the pan, and fry for 3-5 minutes on each side until they turn golden brown and crispy.

7. 7

   Remove the golden bhajiya from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

8. 8

   Serve the hot Masaledar Batata-Paneer Bhajiya immediately with a side of mint chutney or tamarind chutney.