Spicy Potato Cutlets "Bhujia"

Ingredients:

Batter dough

• 1 cup chickpea flour
• 2 tbsp rice flour
• 1/4 tsp. asafoetida
• 1/2 teaspoon of baking soda
• 1/2 tsp paprika
• 1/2 tsp salt or to taste
• 1/2 cup water

Potato cutlets

• 900 g peeled potatoes
• 1 serrano chili pepper (stem removed, seeds removed, and finely diced)
• 2 tablespoons black mustard seeds
• 1 tbsp cumin seeds
• 2 tbsp. l. melted butter (ghee)
• 2 tbsp. crumbled dried neem (curry) leaves
• 1 diced onion
• 2 tsp. crushed garlic
• 1/2 teaspoon turmeric
• 1/2 bunch of cilantro (leaves coarsely chopped)
• 1/2 teaspoon sea salt
• 1/4 tsp ground black pepper
• 2 tbsp. vegetable oil for frying
• Mint and coriander chutney for serving (see recipe below)
• Yogurt sauce for serving (see recipe below)

Dipping sauces

• Mint and cilantro chutney
  3 bunches of cilantro (stems removed, remaining parts finely chopped)
• 1 small bunch fresh mint (finely chop leaves only)
• 2 crushed cloves of garlic
• 1.5 tbsp. grated fresh ginger
• 1-2 finely chopped serrano chili peppers with seeds
• 1/2 tsp salt
• Juice of 1 small lemon
• 1/2 tbsp. l. peanut butter
• Yogurt sauce
  3 tbsp. l. peanut butter
• 2 tsp. mustard seeds
• 2 teaspoons cumin seeds
• 2 tsp. crushed garlic
• 1 teaspoon finely grated ginger
• 1/2 teaspoon turmeric
• 1/2 tsp paprika
• 1/8 tsp red pepper flakes
• 1/2 tsp salt
• 0.5 l of natural yogurt

Preparation:

1. For the test: In a bowl, combine dry ingredients, add water and stir with a spoon until you have a smooth, creamy dough.
   
   For potato cutlets: Toast the mustard seeds in a dry frying pan until they turn gray, become fragrant, and begin to pop. (This will happen quickly.) Reduce the heat, add the cumin seeds, and toast until they begin to brown, about 2 minutes. Be careful not to burn them.
   
   Add ghee and crumbled neem leaves and fry until lightly browned. Add the onion and cook for 3-5 minutes. Add the garlic and turmeric, remove from the heat, and season with cilantro, serrano chili, salt, and pepper.
2. Meanwhile, boil the potatoes in salted water until tender. Drain and cool. Grate them coarsely and carefully mix with the fried onion and spices. Add more spices.
   
   To form patties, press a small amount of the mixture firmly between your palms to form a circle 3.5 cm in diameter. (The patties can be refrigerated for a few hours.)
3. For frying: Heat oil in a large saucepan to 180°C (350°F). Dip the potato slices in the batter and place them in the hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and place on a paper towel to absorb excess oil. Serve immediately with mint and cilantro chutney and yogurt sauce for dipping. The patties can be made the day before and reheated.
   
   Mint and Cilantro Chutney: Combine all ingredients in a bowl. Transfer to a board and mash with a knife until a paste forms.
   Yield: 1 and 3/4 cups
   
   Yogurt sauce: Before you begin, measure out the ingredients. Heat the oil in a small skillet over high heat. Add the mustard seeds. (They will start popping immediately, so keep a lid handy to prevent them from scattering.) Cook until the seeds stop popping.
   
   Reduce the heat, add the cumin seeds, and cook until golden brown, about 1 minute. Add the garlic and cook for 10 seconds, then add the ginger for another 10 seconds, then remove from the heat. Add the turmeric, paprika, pepper flakes, and salt. Combine the spices and yogurt in a bowl. Chill before serving.
   Yield: 2 tbsp.