Recipe - Bhujia - (Potato Fritters)

=== BATTER ===
1 cup Besan flour; chickpea flour
1 teaspoon Cumin
1/8 teaspoon Cayenne
1 teaspoon Turmeric
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
One half cup Water
=== POTATO ROUNDS ===
2 tablespoon Mustards seeds
1 tablespoon Whole cumin seeds
2 tablespoon Clarified butter; (ghee)
2 tablespoon Crushed; dried neem leaves
1 Onion; peeled, minced
2 teaspoon Garlic
One half teaspoon Turmeric
One half bn Cilantro leaves; washed, and
Copped roughly
1 Serrano chile; seeded,
stemmed,
And extrafinely minced
One half teaspoon Salt
One fourth teaspoon Freshlyground black pepper
2 pound Potatoes; peeled
6 cup Vegetable oil; for frying
Mint And Cilantro Chutney;
see * Note
Yogurt Sauce; see * Note
Plain yogurt

* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes
which are included in this collection.

Prepare batter: Combine dry ingredients in a bowl, add the water and
mix until texture is smooth and creamy. Set aside. Prepare Potato
Rounds: Roast mustard seeds in dry pan until they become grayish,
aromatic and begin to pop. (This will happen quickly.) Lower heat,
add whole cumin seeds and roast until brown, being careful not to
burn, about 2 minutes. Add clarified butter and crushed neem leaves,
and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add
garlic, and turmeric, remove from heat and add cilantro, serranos,
salt and pepper. Meanwhile, cook potatoes in salted water until soft.
Drain and cool. Grate potatoes and mix gently with onions and spices.
Adjust seasoning. To form bhujias, press tightly into half dollar
rounds. Heat oil in a large saucepan to deepfry temperature (350
degrees). Dip formed potato rounds into batter and drop into hot oil.
Fry until golden brown on all sides, about 2 minutes. Remove with a
slotted spoon and drain on paper towels. Serve immediately with Mint
And Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping.
Bhujias can be made early in the day and reheated. This recipe yields
6