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
Rice flour: 2 tbsps
Salt to taste
Oil to fry
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.