POTATO BHAJIAS RECIPE BY TASTY
Here's what you need: potato, chickpea flour, turmeric, chili powder, salt, pepper, bicarbonate of soda, green chillis, fresh coriander, water, ketchup, fresh coriander, chili powder, cumin, garlic
Provided by Matthew Cullum
Categories Appetizers
Yield 6 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 405 calories, Carbohydrate 67 grams, Fat 6 grams, Fiber 11 grams, Protein 20 grams, Sugar 11 grams
GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI
Quick, easy, Indian recipe to make for two. Double or even triple and serve to guests along with basmati rice and naan.
Provided by phosmane
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
- Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 84.6 g, Fat 7.7 g, Fiber 11.9 g, Protein 10.2 g, SaturatedFat 1.3 g, Sodium 617 mg, Sugar 8.6 g
INDIAN VEGETABLE BHAJI
Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).
Provided by NP
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
- Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
- Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g
POTATO BHAGEE
My mother received this recipe when I was a child from a friend of ours who was from India. A charming man, who's food was as wonderful, as his company at our dinner table. Thank You Samson!
Provided by busygirl
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and cut into small 1/2 inch cubes. Peel and finely chop ginger root and garlic clove. Peel and chop onions.
- In a large pot on medium-high heat add 1/2 inch of cooking oil. Fry garlic, ginger root, and onions till golden brown, while frying add curry powder, coriander powder, pepper, and chili powder.
- Next add potatoes and frozen corn and peas, fry for about 5 minutes. Add salt to taste.
- Now add enough warm water to cover potatoes plus another 3/4 inch or so. Cook on medium heat for at least 1/2 hour and add a little more water if necessary. Stir every 10 minutes at least.
- Serve plain or over rice, with lemon wedges.
- I have not made this for a while but I do know that my family has been known to only use the seasonings according to taste, so please feel free to adjust as your taste buds see fit! Enjoy!
- We have also enjoyed this dish with a little sausage or lamb as well. Added when frying the onions.
Nutrition Facts : Calories 205.2, Fat 0.8, SaturatedFat 0.2, Sodium 59, Carbohydrate 46.1, Fiber 7.1, Sugar 7.8, Protein 6.7
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