Batatyaachi Suki Bhaaji(Dry Potato Bhaji)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500gms.Baby Potatoes150gms.Shallots(Red Onions)3-5flakes of Garlic,peeled2tbsps.shredded Dry Coconut1tsp.Cumin Seeds3tsps.Akka's Kaala Masala2tsps.Red Chilli Powder1.5tsp.Turmeric Powder1tsp.Brown Cane SugarSalt to taste1.5tbsps.Lemon Juice3tbsps.Sesame Oil1small bunch Coriander(Cilantro)leaves for garnishing
Dry roast the Coconut and Cumin Seeds separately and when cool powder coarsely.Boil and peel the Baby Potatoes. If desired retain the peel but prick them all over with a fork.Apply the coarse Dry Coconut-Cumin Powder, Kaala Masala,Red Chilli Powder,Salt to taste,Lemon Juice and the Sugar to the Potatoes and set aside till needed.
Peel and chop the Garlic Flakes fine.Dice the Shallots.Finely chop the Coriander Leaves.
Heat Oil in wok.Add the minced Garlic Flakes and fry on low flame till the aroma wafts up.Add the diced Shallots and saute till soft and transclucent.Sprinkle in the Turmeric Powder and saute for 1 minute more.Add the prepared Potatoes and mix well.Cover and steam for 5-6 minutes.
Sprinkle finely chopped Coriander Leaves on top and serve with hot Indian Bread.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Peel and chop the Garlic Flakes fine.Dice the Shallots.Finely chop the Coriander Leaves.
Heat Oil in wok.Add the minced Garlic Flakes and fry on low flame till the aroma wafts up.Add the diced Shallots and saute till soft and transclucent.Sprinkle in the Turmeric Powder and saute for 1 minute more.Add the prepared Potatoes and mix well.Cover and steam for 5-6 minutes.
Sprinkle finely chopped Coriander Leaves on top and serve with hot Indian Bread.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 497.8
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 63.0 mg
- Total Carbs: 91.1 g
- Dietary Fiber: 10.8 g
- Protein: 10.8 g