Batatyaachi Suki Bhaaji(Dry Potato Bhaji)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Batatyaachi Suki Bhaaji(Dry Potato Bhaji) calories by ingredient
Introduction
Akka my paternal Grandma made this Vegetable on Sundays for Dinner to balance the heavy mid-day meal.Made with boiled and peeled Potatoes this added a bite to the simplicity of our Sunday Dinners. Akka my paternal Grandma made this Vegetable on Sundays for Dinner to balance the heavy mid-day meal.Made with boiled and peeled Potatoes this added a bite to the simplicity of our Sunday Dinners.Number of Servings: 6
Ingredients
-
500gms.Baby Potatoes
150gms.Shallots(Red Onions)
3-5flakes of Garlic,peeled
2tbsps.shredded Dry Coconut
1tsp.Cumin Seeds
3tsps.Akka's Kaala Masala
2tsps.Red Chilli Powder
1.5tsp.Turmeric Powder
1tsp.Brown Cane Sugar
Salt to taste
1.5tbsps.Lemon Juice
3tbsps.Sesame Oil
1small bunch Coriander(Cilantro)leaves for garnishing
Directions
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.
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