Bhaji (Dry spicy potato served with puri) recipe
ingredients
800 g (28 oz) Potatoes, small, diced with skin
1 tbsp (15 ml) Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Onion seeds (kalonji)
4 Cloves (laung)
1 tsp (2 g) Fennel (saunf) seeds
a pinch Asafoetida (hing)
2 tbsp (24 g) Onion, chopped
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
1 tbsp (4 g) Coconut (nariyal), desiccated
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (15 g) Tomato paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tbsp (15 ml) Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Onion seeds (kalonji)
4 Cloves (laung)
1 tsp (2 g) Fennel (saunf) seeds
a pinch Asafoetida (hing)
2 tbsp (24 g) Onion, chopped
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
1 tbsp (4 g) Coconut (nariyal), desiccated
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (15 g) Tomato paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
method
1. Heat the oil in a wok (kadhai); add the cumin seeds, onion seeds, cloves, fennel seeds, and asafoetida. As they splutter, add the onion and garlic. Saute for 3 - 4 minutes and then add rest of the ingredients and 2 tbsp water. Cook covered till the potatoes are done and the mixture is dry. Stir once or twice during cooking.
2. Serve hot with puri
2. Serve hot with puri
serving amount
serves: 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
