Potato Bhaji Food

POTATO BHAJI RECIPE: HOW TO MAKE POTATO BHAJI RECIPE AT HOME | HOMEMADE POTATO BHAJI RECIPE - TIMES FOOD

Steps:

• To prepare this delectable potato recipe, chop the potatoes into small cubes and place them in a bowl. Add little water and salt to the bowl and keep it aside. Now chop the onions, tomatoes and coriander and keep them aside.
• Pour oil into a pan and heat it over moderate flame. Add mustard seeds and allow them to splutter. Once they start to splutter, add curry leaves and fry for some time before adding onions. Fry the onions and tomatoes till cooked and then add some ginger-garlic paste and stir. Now add the potatoes and turmeric, red chilli powder and salt to taste. Cover the pan and keep it on a high flame.
• Keep checking to ensure it does not get burned. When the potatoes are fully cooked, add the chopped coriander as a garnish. Stir for a while and then serve it hot with bread or Rotis.

PAV BHAJI ON POTATO ROLLS

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

POTATO BHAJI

Steps:

• Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
• Remove skins.
• Mash potatoes lightly, but not as you would for mashed potatoes!
• There should be nice small chunks in the potatoes but partially mashed.
• Heat oil on medium heat in a nice sized vessel; add mustard seed.
• let mustard seed splutter.
• Add chopped onion, and fry lightly.
• Add diced tomatoes and fry until soft.
• Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
• If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
• Serve!