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Indian Appetiser Bites with Dipping Sauce

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Kitchen utensils

1 Pot, 1 Skillet, 1 Casserole dish, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Slotted spatula, 1 Lid

Preparation steps


To make the chutney, heat the ghee and sweat the chile. Add the turmeric, mustard seeds, sugar, and papaya, cook for 1 minute then add 4 ounces water. Simmer for approx. 10 minutes and then season with lemon juice, curry leaves, and salt. Let cool.


To make the bhajis, mix the gram flour with the baking powder, turmeric, cayenne pepper, coriander powder, and salt. Add the cumin and 8 ounces of water and stir into a thick batter. Stir in the potato slices.


Heat the oil in a heavy-based saucepan – you can tell when the oil is hot enough because bubbles will appear on a wooden spoon held in the fat. Fry each potato slice for approx. 4 minutes until golden brown, turning occasionally. Pat dry on kitchen paper.


Quickly fry the curry leaves in the hot oil and use to garnish the bhajis. Serve with the papaya chutney.

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