Potato Bajji Recipes

ALOO BAJJI | ALOO PAKORA

Steps:

• Rinse and wash potatoes, pat them dry. Peel off the skin, then slice them using a slicer - Dont make the slices very thick else it will not get cooked inside - Set aside.
• In a mixing bowl add all the ingredients except potato and oil.
• Add water and make it to thick paste first without any lumps. Then add water little by little to form a thick batter(like the dosa batter but not too runny).
• Heat oil - Dip each potato slice in the batter, turn to coat well on both the sides.
• Carefully transfer it to the preheated oil. Turn over to cook well on both sides till golden brown. Drain in tissue paper.
• Serve the Aloo bajjis hot with coconut chutney - yum combo!

PAV BHAJI ON POTATO ROLLS

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

POTATO BAJJI

Steps:

• Cut potato in thin slices.
• In bowl add all ingredients except potato and oil.
• Now add water and mix well. If you need more water add little for dropping consistency.
• Heat the oil in frying pan and dip potato and coat the batter gently.
• Place in hot oil adding three or four in batches and fry both sides.
• Now remove from oil and place in paper towel.
• Now it's ready to serve hot Potato Bajji.

POTATO BAJJI RECIPE

Steps:

• Wash and peel the skin of potato.Cut the head & tail portions slightly & slice into 1/4 inch thick rings.Set aside.Do not slice too thick.It won't cook properly.Use a sharp knife for slicing. In a wide bowl, mix all the flours,spice powders ( Use Kashmiri chilli powder to avoid food color), Ajwain or cumin, salt, cooking soda and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails.At the same time, thick batter yields hard bajjis.The batter should be thick & flow like a ribbon.It should coat the potato pieces well.Adjust water & flour accordingly.Dip the potato rings in the batter & coat it well. Heat oil in a kadai and check with a drop of batter to find the correct heating point.i.e. If u put a drop of batter, the batter will rise immediately and floats on top. As soon as u get this heating point, simmer the flame and drop the potato slices coated well with batter. Deep fry till the bajji color changes golden brown and the bubbles ceases.Flip it and again cook for a minute. Drain & remove in a tissue paper. Enjoy with a cup of tea!

POTATO BAJJI

Steps:

• Immerse the potato in water until use. Heat oil in a kadai. Pour in the besan, cumin seeds, turmeric, rice flour, corn flour, red chilli powder, asafoetida, cooking soda, pepper and salt in a mixing bowl. Whisk the ingredients together thoroughly. Add the idli dosa batter. Note: Use enough water to make the batter thick. Spoon in ghee to it and mix again. Add 4-5 potato slices drained from water. Pat out the excessive water. Coat each potato slice with the batter. Slide the slices into hot oil gently. Using the ladle, gently pour hot oil over the top of bajjis to puff them up. Flip and continue to cook until both sides are golden and crisp. Drain over paper towel and repeat to finish. Trivia Did you know, Green skinned potatoes are not edible and poisonous?

ALOO PAKODA, ALOO BAJJI

Steps:

• Take a bowl and add all the dry ingredients -besan,rice flour,salt ,turmeric,chili flakes ,ajwain,jeera,Hing and salt and mix well.
• Now add water slowly and make a medium thick batter of smooth consistency.Batter should not be too thick or thin. it will coat the pakoda slices perfectly.
• Beat the batter for a minutes to make it fluffy.cover and rest for 5 minutes.
• Wash and peel the potatoes and slice into thin roundels and dip in a bowl of water ,else they will will turn dark due to oxidation.
• Now add hot oil ,chopped green chilies and fresh coriander in the batter and mix well.
• Heat enough oil in a wide deep pan n medium high.
• Take 4-5 potato slices and add in the batter ,take each slice and gently slide in the oil.dont over crowd the pan.
• Fry the pakoda's from both the sides till they are crisp and golden in colour.
• When done ,drain the fried pakoda's on a paper napkin to absorb the extra oil.
• Make rest of the pakoda's in the same way.If you have some leftover batter then slice few green chilies and dip in the batter and fry.
• You can also store the batter in the refrigerator for 2-3 days.
• You can sprinkle some chat masala over the fried pakoda's (optional)
• Serve crisp Aloo pakoda's with mint chutney , chili chutney or tomato ketchup