ALOO BHAJI RECIPE Aloo Bhaji Recipe (#LC14042): This potato dish is to be eaten with Dosa.

How to make aloo bhaji

ALOO BHAJI RECIPE Aloo Bhaji Recipe (#LC14042): This potato dish is to be eaten with Dosa.

Puri - Potato Curry - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen

Puri – Potato Curry

Puri - Potato Curry - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen

Bedmi aloo sabzi recipe, a tasty runny potato curry that’s served with bedmi puri (lentil stuffed puri), a popular North Indian street food

Bedmi aloo sabzi

Bedmi aloo sabzi recipe, a tasty runny potato curry that’s served with bedmi puri (lentil stuffed puri), a popular North Indian street food

healthy pav bhaji recipe, In this recipe This Mumbai Street food classic is made healthier way

Pav Bhaji - Healthier Recipe of Mumbai Street Food Pav Bhaji

healthy pav bhaji recipe, In this recipe This Mumbai Street food classic is made healthier way

Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar  Oil to deep fry

Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar Oil to deep fry

Mangalorean potato bhaji.  // Modifications:    Use waxy (red/fingerling) potatoes, and pre-cook whole until nearly done.  Then cool in ice water until cold.  Peel then dice, and follow recipe as above.  Cooking time may take longer if you don't pre-cook the potatoes (surely it is an error in the recipe).  Double the quantity of curry leaves.  Use a high quality peanut oil (eg. Spectrum brand).  Use hot curry paste rather than mild :)

Mangalorean potato bhaji. // Modifications: Use waxy (red/fingerling) potatoes, and pre-cook whole until nearly done. Then cool in ice water until cold. Peel then dice, and follow recipe as above. Cooking time may take longer if you don't pre-cook the potatoes (surely it is an error in the recipe). Double the quantity of curry leaves. Use a high quality peanut oil (eg. Spectrum brand). Use hot curry paste rather than mild :)

Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moorish!  Hey! Remember last week when I mention that fiiiinally jumped onboard the foodie train and bought myself a Spiralizer? Well it was about damn time! I loved my handy little julienne peeler – it was easy to store,...Read More »

Onion Bhajis

Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moorish! Hey! Remember last week when I mention that fiiiinally jumped onboard the foodie train and bought myself a Spiralizer? Well it was about damn time! I loved my handy little julienne peeler – it was easy to store,...Read More »

Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moorish!

Crispy Onion Bhaji

Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moorish!

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