Wednesday, 2 November 2011

Potato Bhaji (Maami's Corner)

This is something we make very often, but here's a variation.

Small potatoes: 12
Red chilli paste: 2 tsps
Garlic paste: 1 tsp
Besan/gram flour: 1 cup
Asafoetida: 1/4tsp
Rice flour: 2 tbsps
Salt to taste
Oil to fry

METHOD:

Parboil the potatoes & skin them.
Make a paste of the chilli paste, garlic & salt.
Make a thick batter with the gram flour, rice fkour, asafoetida, salt & water.
Cut potatoes into two, sandwich with the paste & poke a toothpick to secure the 2 pieces together.
Heat oil to near smoking point, dip the potatoes in the batter & deep fry till brown.
Serve with tamarind sauce.    

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