Sep 142012

Potato Bhajiya or Potato Pakora (Potato Pakoda) is easy and quick to make. It is one of the very delicious indian potato recipes. You can use other vegetable on behalf of potato like cauliflower, tomato, cabbage (cut in square single leaf), etc… Raw banana bhajiya is very tasty as well.

Cooking Time: App. 20-25 Minutes
Serves: 4 People

Potato BhajiyaIngredients:

4 medium size potatoes cut in slices (peeled)
200 gram gram flour
1 ½ teaspoons garam masala powder
1 tablespoon oil
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon turmeric powder
2 tablespoons chopped coriander
2 tablespoon lemon juice
1 teaspoon asafoetida (hing) powder
Oil for frying
Salt to taste
Water as needed

Cooking Method:

1. Peel the potatoes, cut in slice and leave in salty water.

2. Now take gram flour in big bowl, add chilli powder, coriander powder, turmeric powder, garam masala powder, lemon juice, salt, asafoetida (hing) powder, 1 tablespoon oil, water as needed and mix it properly. Be careful by adding water; do not make it too runny or thicker. You need to maintain the consistency to form the mix. It should be smooth paste. Leave it for at least one hour and add chopped coriander.

3. Heat the oil in the pan (half of the pan); add potato slices (squeeze it to get rid off water) in mix of gram flour and mix well. Don’t add all slices, take in your hand squeeze it and add into the mix. All slices should be covered with the mix. (Once you finish cooking slices from the mix, add more to cook)

4. Once oil heated, add tiny bit from the mix. If it comes up straight away and float on oil means oil is heated properly. Now you can add potato slice from the mix one by one depends of the size the pan.

5. Once it floats on oil and puffs, take it out.

6. Carry on until you finish cooking all slices.

Serve hot with any chutney or tomatoes ketchup or mayo.

Sorry, the comment form is closed at this time.

Provided by water damage columbus