Tasty Potato Bhaji Recipes

POORI BHAJI

Steps:

• Boil the potatoes till they are cooked completely.
• Once they are warm, peel them and chop.
• In a pan, heat oil. Add cumin, mustard and urad dal.
• Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
• Add the chopped onion. Fry till they become soft & transparent.
• Now add the ginger and green chilies. Fry for a minute.
• Add the curry leaves. Stir and fry for some seconds.
• Add the turmeric and asafoetida. Stir and fry for some seconds. Don't burn the turmeric.
• Next, add the chopped potatoes, half of the coriander leaves.
• Stir. Now add 3/4 water and salt. Stir and cover the pan.
• Let the bhaji simmer for 5-6 minutes on a low flame.
• There should be some moisture in the bhaji and it should not be very dry.
• Add the remaining coriander leaves.
• Stir and serve the bhaji hot with pooris, chapatis or dosa.

POTATO BHAJIAS RECIPE BY TASTY

Steps:

• Peel and chop the potatoes very finely.
• Place in a bowl, cover with cold water, and leave until ready to fry.
• To make the batter, mix the chickpea flour, turmeric, chili powder, pepper, salt bicarbonate of soda, chillies, and coriander.
• Gradually add the water while whisking to form a smooth batter.
• Heat a pot of oil to 320°F (160˚C.)
• Drain the potato slices and dip in the batter.
• Fry in vegetable oil until golden brown (around 3-4 minutes).
• Serve with spicy ketchup.
• Enjoy!

PAV BHAJI RECIPE BY TASTY

Steps:

• Make the pav bhaji masala: Add the coriander seeds, cumin seeds, cloves, cinnamon stick, peppercorns, fennel seeds, and cardamom pods to a medium skillet. Turn the heat to medium and toast the spices for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool for 10 minutes.
• Transfer the toasted spices to a spice grinder and grind into a fine powder. Alternatively, use a mortar and pestle to grind the spices. Transfer the masala to an airtight container. It will keep for up to 6 months in a cool, dark place.
• Make the pav bhaji: In a small bowl, mix together the ginger and garlic.
• In a large pot or Dutch oven, combine the potatoes, tomatoes, peas, the ginger-garlic paste, 1½ tablespoons pav bhaji masala, the turmeric, 1 tablespoon chile powder, ½ cup (120 ml) water, and 1 teaspoon salt and stir well. Add the paprika and cayenne and stir to combine. Turn the head to medium and cover the pot. Cook for 25-30 minutes, until the potatoes are tender.
• Uncover the pan and use a potato masher to mash the vegetables into a paste. The mixture will not be completely smooth, but all of the vegetables should be broken down as much as possible. Transfer the mixture to a medium bowl and set aside.
• Melt the butter in the same pot (no need to wipe out). Add the red onion, jalapeños, the tomato paste, cilantro, ½ tablespoon pav bhaji masala, remaining ½ tablespoon chile powder, and remaining ½ teaspoon salt. Cook for 5-8 minutes, until the onion is translucent and spices are fragrant.
• Return the potato mixture to the pot and stir well to combine. Continue mashing, adding the remaining ½ cup water, plus more as needed, until the mixture is thick, but pourable. Season with more salt to taste.
• Serve the pav bhaji with buttered, toasted buns, minced red onion, minced cilantro, lemon wedges, and more butter on top.
• Enjoy!

TASTY POTATO BHAJI

Steps:

• MethodHeat the oil in a non-stick pan, add the cumin seeds, mustard seeds and asafoetida.When the seeds splutter add the ginger, chillies and garlic and saute for a minute.Add the mint leaves and curry leaves, saute for a minute. Add the salt, turmeric powder, lemon juice, mix well and saute for a minute.Add the potatoes, mix well and cook for 5 minutes on a slow flame.Add the coriander, stir gently. Remove from the flame.Serve hot.