As everyone knows, Puri Bhaji is the son’s favourite food along with Chicken tikka (of which he ate more than his body weight in India). What normally happens at home after the Puri Bhaji is consumed enthusiastically is that a little bit of the bhaji remains. Rather than eating it with chappatis/pitta bread/naan for another meal we start to fixate on how best to deep-fry it and turn it into a sinful snack.

As an aside, my Indian grocer and I had a discussion over my packed basket (full of Haldiram snacks) yesterday on how the 5:2 fasting diet will be lost on any self-respecting Indian. I mean, our snacks alone add up to about 1000 calories and we munch on them all day!

Anyway, back to the potato bhaji. Here is a quick recipe on how to turn them into tasty potato wadas to be had with hot, hot tea as any Indian aunty would say. We normally have our wadas with ketchup but as this is a cultured blog, maybe you should have them with some cool mint chutney?

Potato wadas of leftover potato bhaji

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Serves	3
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes

Lovely, deep fried potato wadas to be had with ketchup or chutney

Ingredients

• 20g Gram flour (a ground powder made out of channa dal. The quantity used depends on the quantity of leftover bhaji you have)
• 1/2 tsp. turmeric
• 1/2 tsp. chili powder
• salt to taste
• 1 sprig of coriander (cut fine)
• 5 tbs. water (approximately)
• 5 tbs. sunflower oil
• All the leftover potato bhaji you have

Note

Remember, the quantities given here are approximate. You might need to change them based on the amount of leftover bhaji you have.

Directions

Step 1

Pat the potato bhaji into small balls and keep aside

Step 2

In a small container mix the gram flour, turmeric, chili, coriander and salt. Add the water and make into a paste.

Step 3

Heat up the oil in a deep frying pan or a kadai until it is very hot.

Step 4

Roll the gram flour paste around the potato balls one at a time and deep fry them.

Step 5

Serve hot with accompaniments and a good cup of tea.