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Potato and Coriander Baja
A spicy and delicious ‘gajak’ which is so simple to put together. The chick pea flour makes this dish completely gluten free
Ingredients
- 500g peeled and grated white King Edward potatoes using a coarse box grater
- 3 tbs of chopped washed coriander stalk
- 70g of gram flour
- 2 peeled cloves of grated garlic
- 3cm of peeled and grated ginger
- 35ml of tepid water
- ½ teaspoon of salt
- 2 stalks of spring onion chopped into thin rings
- 1 tsp of paprika
- 1 red or green birds eye chilli chopped finely
- 3 tbs of chopped washed coriander stalk
Method
In a large mixing bowl, add all the ingredients together, in no particular order until you create a thick batter of dropping consistency. Heat your deep fat fryer to 180, or heat oil in a pan. To test the heat, drop a piece of bread into the oil and if it goes golden brown, this means the oil is at the right temperature (thank you Nigella for teaching me this on Nigella Bites!). Drop a tablespoon of the mixture in one at the time and be careful when moving them around as you don’t want them to stick to the bottom of the pan, nor do you want them to stick all together, I find chopsticks are good to poke them a bit!
When they turn a lovely golden brown remove from the oil and let them drain on absorbent kitchen towels. Serve hot alongside any hot sauce of your choice, I think a nice Mango Chutney would work really well with these. Garnish with fresh chilli and coriander