Maharashtrian Potato Bhaji Recipe (Batata Bhaji)
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Full Recipe - https://www.whiskaffair.com/batata-bh...
Ingredients
2 tablespoons peanut oil (or any other cooking oil)
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafetida (hing) (skip for vegan)
10-12 whole curry leaves
½ cup thinly sliced onions
2 teaspoons chopped green chilies
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 tablespoons crushed cashew nuts (or crushed roasted peanuts)
½ teaspoon turmeric powder
8 ounces boiled potatoes (225 g, peeled and cubed)
1 teaspoon salt (or to taste)
½ teaspoon sugar
1 teaspoon freshly squeezed lime juice
2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, cumin seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
Add onions and green chilies and saute until the onions turn pinkish (2-3 minutes), stirring frequently.
Add ginger and garlic and saute until the onions turn light brown (2-3 minutes), stirring frequently.
Now add cashews and turmeric powder and saute for 3-4 seconds.
Now add potatoes, salt, and sugar, and mix well.
Reduce the heat to medium and cook for 3-4 minutes, stirring a few times in between.
Check for salt and add more if needed.
Add lime juice and cilantro, and toss well. Serve hot.
Notes
Adjust the quantity of chili according to your taste.
You can skip adding onion, ginger, and garlic if you have any dietary restrictions.
This recipe can be easily doubled or tripled.
The instant pot recipe is mentioned in the post.
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Ingredients
2 tablespoons peanut oil (or any other cooking oil)
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafetida (hing) (skip for vegan)
10-12 whole curry leaves
½ cup thinly sliced onions
2 teaspoons chopped green chilies
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 tablespoons crushed cashew nuts (or crushed roasted peanuts)
½ teaspoon turmeric powder
8 ounces boiled potatoes (225 g, peeled and cubed)
1 teaspoon salt (or to taste)
½ teaspoon sugar
1 teaspoon freshly squeezed lime juice
2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, cumin seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
Add onions and green chilies and saute until the onions turn pinkish (2-3 minutes), stirring frequently.
Add ginger and garlic and saute until the onions turn light brown (2-3 minutes), stirring frequently.
Now add cashews and turmeric powder and saute for 3-4 seconds.
Now add potatoes, salt, and sugar, and mix well.
Reduce the heat to medium and cook for 3-4 minutes, stirring a few times in between.
Check for salt and add more if needed.
Add lime juice and cilantro, and toss well. Serve hot.
Notes
Adjust the quantity of chili according to your taste.
You can skip adding onion, ginger, and garlic if you have any dietary restrictions.
This recipe can be easily doubled or tripled.
The instant pot recipe is mentioned in the post.
#potatobhaji #batatabhaji #pooribhaji #poori #indianfood #maharashtrian #traditional #mumbai #homemade #maharashtriancuisine #basics #indianspices #spices #food #indianfood #breakfast #chapati #pav #puri #gharkakhana #tasty #delhistreetfood #delicious #aloo #mumbaifoodie #potatocurry #healthyfood #authentic #sandwiches #stuffedidli #dosa #paratha
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در تاریخ 1402/02/01 منتشر شده
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