alu ki bhaji Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/alu-ki-bhaji/ Traditional Sindhi vegetarian and vegan recipes Fri, 14 May 2021 07:49:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png alu ki bhaji Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/alu-ki-bhaji/ 32 32 Patate Ja pakoda~Just For You https://test.sindhirasoi.com/2009/01/patate-ja-pakodajust-for-you/ https://test.sindhirasoi.com/2009/01/patate-ja-pakodajust-for-you/#comments Fri, 23 Jan 2009 20:02:44 +0000 http://sindhirasoi.com/?p=1392 Firstly, sorry for the late replies (and even for no replies) to you mails dear visitors, I still have much backlog to attend to and I will do that ASAP. Darn the internet connection (I know, I know by now you all are sick of this excuse of mine, so am I, with these damn service providers) Well here I am again with this sinful food called Patate ja pakoda (potato fritters), an absolute favourite of my son.Though he gets to indulge these on ration basis, I like to let him have these on special occasions. And this time the excuse was of course that Sk (in case you joined in late, he is my bro-in-law) too want to try out pakodas in his VIDESHI Kitchen. So again here I present  step by step illustrations for these typical sindhi favourite snack Ingredients: 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tbsp Salt 1/4 tsp (bit less than that) for besan batter and some more for salting potato chips (aprox. 1/4 tsp) Red chilly powder 1/4 tsp or less (start with less, increase the amount when u make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can’t find soda bi carb, you can use baking powder 1/4 tsp or bit less than that) Water to make the batter approximately 16 tbsp (the same sized spoon that you used for besan) Carom seeds (ajwain) optional Oil for frying Method: Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about 1/4 tsp of salt   Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps   In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter.   Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds   Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through  pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney Here is the recipe at one place (print friendly ) Print Patate Ja pakoda|Potato fritter|Potato Bajjii Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 2 Step by step, with pictorials, Potato fritters, or potato bajjis/ potato pakora (pakoda) recipe Ingredients 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tsp Salt ¼ tsp (bit less than that) for besan batter and some more for salting potato chips(aprox. ¼ tsp) Red chilly powder ¼ tsp or less (start with less, increase the amount when you make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can't find soda bi carb, you can use baking powder ¼ tsp or bit less than that) Water to make the batter approximately 16 tsp (the same sized spoon that You used for besan) Carom seeds (ajwain) optional Oil for frying Method Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about ¼ tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney 2.2.1 Note: You can half fry them and put aside ahead of dinner or lunch and just before serving Re-fry them to enjoy crisp pakodas  

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