Egg bhajia and potato bhajia

As far as I am aware this dish was invented by my mother.  It is the vegetarian equivalent of scotch eggs and whilst I love scotch eggs (especially the original ones by Fortnum and Mason) these are far superior.  The slightly crisp batter, soft mashed potato and citrus flavours create a wonderful comfort food that everyone loves - even those (heretics?) that claim not to enjoy Indian food.

The egg bhajia are deceptively filling.  If you are vegan or just want to create a lighter snack, then omit the eggs and just create potato bhajia.


Serves 4 as a main course (if made as egg bhajia) or up to six as a snack (if made as potato bhajia)

Ingredients

• 850 grams waxy red potatoes - peeled and cut into large wedges
• 4 eggs
• 2 cloves garlic - crushed
• 3 small green chillis -  finely chopped
• 10 grams root ginger - peeled and grated
• 4 teaspoons coriander-cumin powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• pinch of turmeric
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 15 grams coriander - chopped
• 2 tablespoons sultanas (optional)
• 1 teaspoon sesame seeds (optional)
• Light tasting vegetable oil for frying

For the batter

• 100 grams gram flour
• 1/4 teaspoon chilli powder
• 1/4 teaspoon black pepper - finely ground
• 1/4 teaspoon salt
• pinch of turmeric
• 100 millilitres water

Method

1. Boil the potatoes for twenty minutes or until cooked.
2. Meanwhile hard boil the eggs.  When they are done immediately run cold water over them as this makes them easier to peel and prevents a black ring forming around the yolk.
3. Once the eggs are cool enough to handle, peel and leave to one side.
4. Mash the potatoes in a large bowl.  I find the best results are obtained using a potato ricer or vegetable mill but use whatever method you prefer.
5. Add the garlic, chopped green chillies, ginger, coriander-cumin powder, garam masala, salt, turmeric, lemon juice, sugar, coriander, sultanas and sesame seeds to the mashed potato.  Mix well.  I always taste the potato at this stage ostensibly to check the seasoning but in reality because I love the flavours.  
6. Heat  the vegetable oil in a large pan.  Caution:  Hot oil is dangerous, do not leave unattended.
7. Meanwhile, mix together all of the batter ingredients in a bowl to create a smooth batter.  It should flow freely off the spoon but be thicker than water.
8. Take one of the eggs and cover it with the potato mixture.  The potato should be evenly distributed around the egg with a depth of approximately one centimetre.
9. Test the heat of the oil by placing a drop of batter into the pan.  The batter should sizzle and float to the surface immediately.  
10. If the oil is hot enough, add a teaspoon of the hot oil to the batter.  Stir well.
11. Dip the potato-covered egg in the batter.
12. Place the battered, potato-covered egg in the pan and fry until golden brown.  
13. Place the egg bhajia on a piece of kitchen roll to drain.
14. Repeat steps 8, 11, 12 and 13 with the remaining eggs.
15. If you have any potato mixture left, roll it into small balls the size of a golf ball, dip them in the batter and fry as above to create potato bhajia.
16. Serve hot with tomato sauce or garlic chutney.

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