Batata Bhaji is the one of the most loved Snack recipe in a Maharashtrian household. It’s an important part of Mumbai’s street food culture. Though it’s not as popular as the Vada-Pav or Kanda Bhaji, but it has its own special place.
These Batata Bhaji are so mouth-watering and delicious that you may find it hard to resist the temptation and would like to grab them as soon as they come out of hot oil. Its crisp and crunchy exterior makes this Bhaji a popular street food in Mumbai in form of Bhaji Pav! These flat Bhajis can easily slide between the Pav. Pav, a type of soft rolls, are smeared with red garlic chutney, green coconut chutney and stuffed with these Batata Bhajis and some crisp fried crumbs (made with leftover gram flour batter) known as Chura in Mumbai’s street food parlance. These Batata Bhajis not only tantalize the taste buds of Mumbaikars but also satisfy their hunger pangs.
Making Batata Bhaji at home is fairly easy task but one can often go horribly wrong with such simple recipes- Bhajis can become oily, can become soft and soggy. Following some simple tips and tricks can yield a perfect experience. Here are some tips that can help in achieving perfect taste and texture while making Bhajis.
- a) Add 1 tbsp Semolina or Rice Flour to Batter. This will make Bhajias very crisp
- b) Adding 1 tbsp Hot Oil to batter will make Bhajia coating crisp and crunchy.
- c) Remember to Whisk the batter for some time. This will make the coating soft and fluffy and you won’t have to add any Baking Soda to the batter.
Find some tantalizing, zesty Chutneys
Welcome the monsoons, with steaming hot Batata Bhajis accompanied with a cup of hot tea. Share your monsoon experiences with us in comment section below.
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Cook time:
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- 1 Cup=150gms Gram Flour
- 2 Large =200gms Potatoes
- 1 tbsp Semolina
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- Salt
- Cooking Oil
- 1-inch Ginger root
- 5-6 Cloves of Garlic
- 2 tbsp fresh Coriander leaves (chopped)
- 1 tsp Cumin Seeds
- 2 Green Chilies
- In a grinder jar, put Cumin Seeds, Ginger-Garlic, Green Chilies and Coriander Leaves. Add 1 tbsp Water and grind into a fine paste. Green Masala paste is ready. Let's now make batter for Bhajia
- Put Green Masala Paste in Besan. Add Semolina, Red Chili Powder, Turmeric Powder, Salt to taste. Add 1 tbsp Hot Oil to the batter and mix well. I have cleaned the grinder jar with ½ Cup water which I will use for making batter. Make a smooth batter (We have used ¾th Cup water in this batter)
- Keep the batter covered. Meanwhile, we will cut the Potato roundels. Let's cut round Potato slices. Slices must not be too thick. Submerge the slices into cold water
- Let's start frying Bhajias now. Drop small portion of batter in hot oil. If it comes up immediately, it means Oil is sufficiently hot
- Coat the Potato slices with the batter well enough. Gradually drop the batter-coated slices into the batter. Whisking of batter makes the coating soft and fluffy. Fry only until the coating turns light brown in color from both sides. Bhajias have becomes light brown. Remove and drain excess oil on Kitchen napkin
- Similarly, fry remaining Bhajias
- We like to relish Batata Bhajias with some steaming hot cutting Chai
- Tip of the Day: How to make perfect Bhajias all the time
- a) Add 1 tbsp Semolina or Rice Flour to Batter. This will make Bhajias very crisp
- b) Adding 1 tbsp Hot Oil to batter will make Bhajia coating crisp and crunchy.
- c) Remember to Whisk the batter for some time. This will make the coating soft and fluffy and you won't have to add any Baking Soda to the batter.
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