These delicious Potato Bhajia with Cucumber and Tomato Relish make a delicious snack or a great accompaniment to a main meal.

Serves 4-6 as a snack

For the bhajia:

  • 400g unpeeled potatoes, thinly slicedPotato Bhajia with Cucumber and Tomato Relish
  • 150g gram flour
  • 60g rice flour
  • 1/2 tsp corn flour
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 2 tsp mild curry powder
  • 3 green chillies, chopped
  • 4 large cloves garlic, crushed
  • 1 bunch fresh coriander, chopped
  • ½ tsp fenugreek
  • 2½ tsp turmeric
  • 1½ tsp sugar
  • 115ml (1/2 cup) water
  • Oil, to deep fry

For the cucumber and tomato relish:

  • 1 cucumber, finely chopped
  • 4 – 6 fresh tomatoes, deseeded and finely chopped
  • 1 carrot, grated
  • 1 clove garlic, crushed
  • A small bunch fresh coriander, chopped
  • 1 green chilli, finely diced
  • 2 lemon, juiced
  • 1 tbsp sugar
  • Large pinch salt


  1. Place the sliced potatoes in a bowl of ice cold water.
  2. Mix all of the ingredients for the bhajia, except for the water, potatoes and oil, in a mixing bowl making sure they are well combined. Gradually add the water (you may not need it all) and whisk until a smooth, light batter is formed.
  3. Drain the potatoes and coat in the batter mixture. Allow to stand.
  4. Mix all of the relish ingredients together in a bowl, if smoother texture is prefered, blend until coarsely puréed.Place into serving bowls.
  5. Heat the oil in a deep pan. Carefully drop a few of the lightly coated potatoes into the oil and fry until golden all over. Remove with a slotted spoon and drain on kitchen paper.
  6. Serve alongside the chutney immediately.

Per serving (449g) Calories: 388, Carbohydrates: 67.5g, Sugars: 13.5g, Fat: 8.3g, Saturates: 1.2g, Protein: 14.3g, Salt: 1.7g

Taken from August 2018 (Issue 41) Vegan life Magazine

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