Also known as pakoras, these are the perfect snack for a cold, rainy day! make up a batch and serve them with sweet-sour tamarind chutney. Use any vegetable you like.

  • Recipe serves:1 to 6
  • Preparation time10 min
  • Cooking time10 min


  • 400g unpeeled potatoes, sliced thinly
  • 150g chickpea flour
  • 60g rice flour
  • ½ tsp cornflour
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 6-8 green chillies (to taste), pounded into a paste
  • 4 large cloves garlic, crushed
  • 6 heaped tbsp fresh coriander, chopped very finely
  • 1 tsp carom seeds
  • 2 Royco Beef Cubes
  • 2 tsp turmeric
  • 1 tsp sugar
  • Oil to deep fry
  • 200g cucumber
  • 140g carrot
  • 1 clove garlic
  • 8-10 tbsp fresh coriander
  • 6 green chillies (or to taste)
  • Juice of two lemons
  • 200ml water
  • 1 tbsp sugar
  • 2 tsp salt


  • Place the sliced potatoes in a bowl of iced water.
  • Mix all of the other ingredients for the bhajia.
  • A blend of different flours will give the bhajia a beautifully crisp finish.
  • Drain the potatoes but do not dry them.
  • Immediately toss the potatoes in the flour mixture.
  • The mixture should stick to the potatoes.
  • If it seems dry, add just enough cold water to make the flour coat the potato slices.
  • Allow to stand whilst you make the chutney.
  • Blend together all of the ingredients for the chutney until coarsely pure.
  • Place into serving bowls.
  • In a large wok, heat the oil to around 190 and slowly place 1/3 of the potato slices into the pan.
  • Allow to become golden all over.
  • Remove with a slotted spoon and drain on paper towels.