Puri - Potato Curry - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen

Puri - Potato Curry - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen

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Bedmi aloo sabzi recipe, a tasty runny potato curry that’s served with bedmi puri (lentil stuffed puri), a popular North Indian street food

Bedmi aloo sabzi recipe, a tasty runny potato curry that’s served with bedmi puri (lentil stuffed puri), a popular North Indian street food

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ALOO BHAJI RECIPE Aloo Bhaji Recipe (#LC14042): This potato dish is to be eaten with Dosa.
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Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar  Oil to deep fry

Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar Oil to deep fry

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Poori Bhaji Recipe | Poori with Potato Bhaji/Aloo Bhaji/Poori Masala ~ A Pictorial

Poori Bhaji Recipe | Poori with Potato Bhaji/Aloo Bhaji/Poori Masala ~ A Pictorial

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YUMMY TUMMY: Gujarati Potatoes Recipe - Batata Chi Bhaji Recipe
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Mangalorean potato bhaji.  // Modifications:    Use waxy (red/fingerling) potatoes, and pre-cook whole until nearly done.  Then cool in ice water until cold.  Peel then dice, and follow recipe as above.  Cooking time may take longer if you don't pre-cook the potatoes (surely it is an error in the recipe).  Double the quantity of curry leaves.  Use a high quality peanut oil (eg. Spectrum brand).  Use hot curry paste rather than mild :)

Mangalorean potato bhaji. // Modifications: Use waxy (red/fingerling) potatoes, and pre-cook whole until nearly done. Then cool in ice water until cold. Peel then dice, and follow recipe as above. Cooking time may take longer if you don't pre-cook the potatoes (surely it is an error in the recipe). Double the quantity of curry leaves. Use a high quality peanut oil (eg. Spectrum brand). Use hot curry paste rather than mild :)

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