This coastal dish has made its rounds and is a favourite of may around the country.
2 large potatoes- sliced thinly ½ cup gram flour¼ cup or more fresh herbs- coriander, parsley or cilantro1/3 cup water plus more1/2 teaspoon salt or more adjust to taste1 teaspoons minced ginger1 tablespoon rice or corn flour1-2 teaspoons spice – cumin or coriander or carom seeds½- 1 teaspoon hot pepper
Mix gram flour, rice flour, ginger spice, hot pepper, salt and herbs in a large bowlAdd water a little at a time- to make a thick paste that coats the back of a spoon.Add potatoes in the same bowl, coat the potatoes in small potions completely in the pasteLet it rest for about 5-10 minutes to absorb the flavorHeat up a large pan or cast iron with oil up to ½ inch- medium-high heat.Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes. Do not fill the pan – the bhajias will be soggy and absorb excess oil.Repeat process until all the potatoes has been fried .You can add more flour and spices to the batter as needed when it thins out. Using a wide slotted spoon, transfer bhajias to pan lined with paper towels.Serve warm with a sauce – ketchup, ranch or chutney
Seasoned potato wedges
Potatoes – washed, skin on1 Tsp. (5 ml) of Spanish paprika2 Tbsp. (30 ml) of fresh rosemary and thyme (finely chopped)1 liter (4 cups) of vegetable oil.1 Tbsp. (15 ml) of royco mchuzi mix
Cut your potatoes into even wedges.In some boiling, salted water, par- boil the potatoes until they are semi soft. Take out and dry off any excess water.Heat your oil in a deep pan or a fryer to 180 degrees CelsiusDeep fry your potatoes until cooked and golden brown.Mix the royco mchuzi mix paprika and fresh herbs in a large enough bowl.Once the potatoes are done, take out of the oil and pat down on absorbent paper. Toss well in the spice mix and serve immediately.
Medium-sized onion 1 tomato 4 large eggs2 pinches of salt – or more to taste. ( 1 for the fries & 1 for the eggs)½ bell pepper – finely diced. Finely chopped coriander4 medium-sized waxy potatoes – to make the fries.1 green or red chili – finely sliced (optional)
Peel and wash the potatoes then slice them into French fries or chips.Fill a medium-sized pot or pan with 1 cup of cooking oil. Heat the oil and fry the potatoes in batches till brownUse a fork to pick one chip and check whether it is tender.Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.Heat a non-stick pan over medium heat. Add two tablespoons of cooking oil Stir in the diced onion and cook until soft and fragrant, add the tomatoes and salt, stir, then cook until soft, for about two minutes. Once the tomatoes have softened up, stir in the bell pepper and cook for a further 1 minute.Transfer the now cooked vegetables from the frying pan into a bowl and set them aside.Use the same pan you had used to fry the vegetables and set it under medium heat. Add one tablespoon of oil and allow it to heat. Break the eggs into the bowl with the previously cooked vegetables, and use a fork or whisk to beat until well mixedPour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly using a spatula While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly. Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.Finally, garnish with chopped coriander and, chopped chili (optional) then slide onto your serving plate. Serve warm.
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