POTATO BHAJI
Potato bhaji is the most favorite bhaji to all the children . Am I right? My gals favorite too. I started doing more Potato bhaji especially for my kutoo. I’m really happy about making potato bhaji than onion because my daughter just love it.
I prefer our regular gold potatoes for making bhaji than baking potatoes. Baking potatoes are really good for French fries, potato masala and pav bhaji.
Ingredient:
- Kadala Mavu/ Chick pea Flour – ½ cup
- Red chilli powder – ½ tsp
- Cumin powder – 1 tsp
- Asafetida – 1 tsp
- Baking soda – ½ tsp
- Carom seeds – ½ tsp
- Salt – as req
- Water – as req
- Thinly sliced medium Potatoes – 5 -8 nos
- Cooking oil – as req (for deep frying)
Procedure:
Step 1 – BHAJI MIX
In a wide mixing bowl add all the ingredients except water, roughly give it a mix then add water depends on the consistency you need, do not pour all at once- the consistency should be like UTTAPPAM batter, neither too thin nor too thick.
Step 2 – MAKING BHAJI
In a deep frying kadai/ pan pour some amount of oil required to deep fry and allow it to heat, meanwhile prepare the required potatoes for the bhaji.
Step 3:
Once the oil get hot immerse the thinly sliced potatoes into the bhaji batter (one at a time) and take off the excess and drop into the hot oil. The oil should be hot but not super-hot.
Step 4:
Within a minute the bhaji should puff up (a very little) then it’s time to flip the other side allow it cook for few more mins in a medium-high flame.
Once the sizzle sounds off you can take off the bhaji from the oil and place over the kitchen towel or tissues to take off the excess oil (since we are adding a very little amount of baking soda that helps to observe the oil)
Serve hot with some coconut chutney or simply with ketchup and njoy
