Potato Bhaji (Batata Bhaji)

 

Prep Time: 10 minutes

Cooking Time: 10 minutes

Serves: Four

Ingredients for Potato Bhaji : 2 medium size potato slices

• 1  cup Gram Flour ( Besan )
• 1 pinch of red chilly powder
• Salt as per your taste
• 1 pinch of baking soda
• 1 pinch of cumin powder
• 1 pinch of turmeric powder
• 1 cup water
• oil for deep fry

Method
Peel Potatoes

Make round slices of potatoes

Soak it into salt water for 10 to 15 mins.

Meanwhile take one bowl mix all ingredients like gram flour,red chilly powder,cumin powder,turmeric powder & salt.

Add water & stir the mixture

Add baking soda into the batter & stir it till mixture runs to a runny paste.

Heat oil in a pan

Drain all potato slices.

Deep slices into the batter till it completely coated.

Turn flame to medium heat & deep fry them till color turns to golden.

Serve it with Garlic Chutney / Tomato Souce /Green Chutney / Tamarind Chutney etc...!

 
Tips for Potato Bhaji :

For the crispier batata bhaji, either add rice flour to the batter or add cooked toor dal.

You Can also make bhaji pav by combining dinner role,chutney.

Batter should not be thick.

 

Aluvadi / Patra

 

Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: Four

For Approx. 20 pieces. of Aluvadi / Patra

Ingredients

• 5-6 colocassia leaves/Taro leaves(Alu chi pane in Marathi),
• 1/2 cup gram flour,
• 1/4 cup rice flour (for crispness),
• ginger-garlic paste (optional),
• 2 teaspoon black maharashtrian masala or garam masala,
• 1 teaspoon tamarind paste,
• 2 teaspoon jaggery or sugar,
• 1 teaspoon white sesame seeds,
• 1 teaspoon turmeric powder,
• chili powder (as per your liking),
• 1/4 teaspoon asafoetida,
• salt to taste,
• Oil for frying,

Method Remove stems and wash colocassia leaves. With the help of a knife. scrap the veins and the midrib of each leaf.

Dissolve 1 tsp tamarind in water and soak the leaves in tamarind water for half an hour to get rid of their itchy taste. Remove and wipe dry.

Combine gram flour, rice flour, sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.

Place one leaf on a flat surface with the darker side up and also make sure that the narrow end of the leaf is towards you. Spread some paste on top so that it covers the surface fully, press another leaf on top of it with it darker side down this time and broad end (heart shaped end) towards you. Again spread enough paste to cover its top surface. Arrange all the leaves one over the other in a similar manner with the layer of paste in between them.

Cover the topmost leaf with the remaning paste. Fold in the edges along the length slightly and with gentle hands wrap the leaves tightly to make a roll. Tie it with a thread if desired..

Steam the rolls for about 25 minutes.

Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is well done. Let cool and slice.

Heat oil in a deep frying pan or a wok. Fry the pieces in hot oil until crisp. Alternatively you may shallow fry them. Remove when golden brown and crisp. Serve hot.