Spicy Potato Fritters (Bujia)

• 2 tablespoons black mustard seeds
• 1 tablespoon cumin seeds
• 2 tablespoons clarified butter (ghee)
• 2 tablespoons crushed, dried neem (curry) leaves
• 1 onion, diced
• 2 teaspoons minced garlic
• 1/2 teaspoon turmeric
• 1/2 bunch cilantro, leaves roughly chopped
• 1 serrano chile, seeded, stemmed, and very finely diced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds russet potatoes, peeled
• 2 cups vegetable oil, for frying
• Mint and Cilantro Chutney, to serve, recipe follows
• Yogurt Sauce, to serve, recipe follows

1. For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy.
2. Set aside.
3. For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop.
4. (This will happen quickly.)
5. Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes.
6. Add the clarified butter and crushed neem leaves, and cook until lightly brown.
7. Add the onions and cook 3 to 5 minutes.
8. Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
9. Meanwhile, cook the potatoes in salted water until soft.
10. Drain and cool.
11. Coarsely grate the potatoes and mix gently with the onion and spice mixture.
12. Adjust seasoning.
13. To form the fritters, press some mixture tightly between your palms into half dollar rounds.
14. (They can be held in the refrigerator a few hours.)
15. To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil.
16. Fry until golden brown on all sides, about 2 minutes total.
17. Remove with a slotted spoon and drain on paper towels.
18. Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping.
19. Fritters can be made early in the day and reheated.
20. 3 bunches cilantro, stems trimmed and finely chopped
21. 1 small bunch fresh mint, leaves only, finely chopped
22. 2 garlic cloves, minced
23. 1 1/2 tablespoons freshly grated ginger
24. 1 to 2 serrano chiles, with seeds, finely chopped
25. 1/2 teaspoon salt
26. 1 small lemon, juiced
27. 1/2 tablespoon peanut oil
28. Mix the ingredients in a bowl.
29. Turn out onto a board and chop until a paste is formed.
30. Yield: 1 3/4 cups
31. 3 tablespoons peanut oil
32. 2 teaspoons black or yellow mustard seeds
33. 2 teaspoons cumin seeds
34. 2 teaspoons minced garlic
35. 1 teaspoon freshly grated ginger
36. 1/2 teaspoon turmeric
37. 1/2 teaspoon paprika
38. 1/8 teaspoon red pepper flakes
39. 1/2 teaspoon salt
40. 1 pint plain yogurt
41. Have ingredients measured and nearby before beginning.
42. Heat the oil in a small skillet over high heat.
43. Add the mustard seeds.
44. (They will begin popping immediately so have a cover close at hand for escaping seeds.)
45. Cook until popping stops.
46. Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute.
47. Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat.
48. Stir in the turmeric, paprika, pepper flakes, and salt.
49. Mix the spices and yogurt together in a bowl.
50. Chill before serving.
51. Yield: 2 cups

black mustard seeds, cumin seeds, butter, neem, onion, garlic, turmeric, cilantro, serrano chile, salt, freshly ground black pepper, russet potatoes, vegetable oil, cilantro, yogurt sauce

Taken from www.foodnetwork.com/recipes/spicy-potato-fritters-bujia-recipe.html (may not work)