Zanzibari Potato Bhajia Platter with Tamarind Dip and Salad
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Ingredients
- 600 g potatoes
- 150 g gram flour
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 500 ml vegetable oil for frying
- 2 tbsp tamarind paste
- 200 g ripe plum tomatoes
- 1 red onion
- 1 lime
Method
- 1
Peel and thinly slice the potatoes.
- 2
Whisk the gram flour with the chilli powder, turmeric and enough water to make a smooth, thick batter.
- 3
Heat the vegetable oil in a deep pan to 180C, or until a cube of bread browns in 15 seconds.
- 4
Dip the potato slices in the batter and fry in batches for 3-4 minutes until golden and cooked through. Drain on paper towel.
- 5
Mix the tamarind paste with a splash of water to make a dip.
- 6
Dice the tomatoes and onion and dress with the lime juice for the salad.
- 7
Serve the bhajia with the tamarind dip and salad.
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