Best 2 Spicy Potato Fritters Bujia Recipes

**Crispy and flavorful, these delectable potato fritters known as Bujia are a delightful treat that combines the goodness of potatoes, spices, and herbs. Originating from the vibrant streets of India, these fritters hold a special place in the hearts of food enthusiasts worldwide. Our curated collection of recipes takes you on a culinary journey, offering a range of Bujia variations that cater to diverse tastes and preferences. From classic potato fritters to unique takes infused with cheese, vegetables, or tantalizing spices, these recipes are sure to satisfy your cravings. Join us as we explore the delicious world of Bujia and discover the perfect recipe to create these irresistible treats in your own kitchen.**

**Classic Potato Fritters**:
- A timeless recipe that captures the essence of Bujia.
- Simple ingredients like potatoes, onions, and spices come together to create a harmonious blend of flavors.
- Enjoy these fritters as a crispy snack or a hearty side dish.

**Cheesy Potato Fritters**:
- A delightful twist on the classic recipe, adding a gooey, melted cheese center to each fritter.
- Stretchy mozzarella or cheddar cheese creates a delightful surprise with every bite.
- Perfect for cheese lovers seeking a comforting and indulgent snack.

**Vegetable Potato Fritters**:
- A healthier take on Bujia, incorporating a variety of colorful vegetables.
- Carrots, peas, and bell peppers add a vibrant touch and extra nutrients.
- Enjoy these fritters as a guilt-free snack or a nutritious addition to your meals.

**Spiced Potato Fritters**:
- For those who love a kick of heat, these fritters are infused with aromatic spices.
- A blend of cumin, coriander, and chili powder elevates the flavor profile.
- These fritters are a perfect accompaniment to spicy chutneys or dips.

Let's cook with our recipes!

BHUJIA (POTATO FRITTERS)

Bhujia (Potato Fritters) image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 cup Besan flour (chickpea flour)
1 teaspoon cumin
1/8 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
2 tablespoons mustards seeds
1 tablespoon whole cumin seeds
2 tablespoons clarified butter (ghee)
2 tablespoons crushed, dried neem leaves
1 onion, peeled and diced
2 teaspoons garlic, minced
1/2 teaspoon turmeric
1/2 bunch cilantro leaves, washed and chopped roughly
1 serrano chile, seeded, stemmed and extra finely diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds peeled potatoes
6 cups vegetable oil for frying
Serving suggestion: Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping

Steps:

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 deep-fry temperature (350 degree F). 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.

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)

Bonda or Batata Vada (Spiced Potato Ball Fritters) image

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

Provided by Madhur Jaffrey

Categories Diwali Fritter snack Potato Chickpea Cumin Spice Chile Pepper Rice Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield Makes 16 bondas

Number Of Ingredients 20

Ingredients

For the potatoes:
1½ lbs unpeeled waxy potatoes (I use red ones), freshly boiled and cooled
2 tablespoons olive or peanut oil, plus more for deep-frying
Generous pinch of ground asafetida
¼ teaspoon whole brown or yellow mustard seeds
4 tablespoons finely chopped onions
2 teaspoons peeled and very finely chopped fresh ginger
1-2 fresh green chilies, finely chopped
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
1½-2 teaspoons lime or lemon juice
1 teaspoon salt, or to taste
For the batter:
1¼ cups chickpea flour (besan or gram flour)
¼ cup rice flour (also called rice powder)
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ajowan seeds
Generous pinch of ground asafetida
½ teaspoon ground turmeric

Steps:

Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
Serve while still crisp and hot.

Tips:

Use a large bowl to mix the batter, as it will be easier to stir and combine all the ingredients.
If the batter is too thick, add a little more water. If it is too thin, add a little more flour.
Be careful not to overmix the batter, as this will make the fritters tough.
Heat the oil over medium heat before adding the fritters. If the oil is too hot, the fritters will brown too quickly and not cook through.
Fry the fritters in batches, so that they do not overcrowd the pan and cook evenly.
Serve the fritters hot with your favorite dipping sauce.

Conclusion:

Spicy potato fritters, also known as bujia, are a delicious and easy-to-make snack or side dish. They are perfect for parties or potlucks, and can be enjoyed by people of all ages. With their crispy exterior and soft, flavorful interior, these fritters are sure to be a hit. So next time you are looking for a quick and tasty snack, give this spicy potato fritters recipe a try. You won't be disappointed!