Friday, April 27, 2007
Batata Bhajji (Aloo Pakora)
One of my fondest memories of Pune during the monsoons was driving to the top of Sinhagad on a rainy day. Usually, the rain would clear by the time you reached the fort only to be replaced by thick fog. Quite the romantic destination for young couples still living with their parents. The other attraction at Sinhagad are the hot bhajjias and taak (fresh buttermilk in earthen pots) made by people living is small huts at the base of the fort. For some reason this combination seems extremely delicious at the pinnacle (not to be confused with Pinnacle at Chandani Chowk) then it does at sea level. Bhajjias are one of the most popular snacks in Pune and a must 4:00 p.m. Especially with your Kinetic parked under a Gulmohar, a 'cutting' chai and a cream roll. Besides they're extremely easy to make.
Here’s what you need.
1 Potato, sliced.
1 cup besan (chick pea flour)
1 cup Water
½ tsp cumin powder
½ tsp chilli powder
½ tsp turmeric powder
Pinch of baking soda
Salt to taste.
Oil for frying
Mix besan, cumin, chilli. turmeric, soda and salt in a bowl
Add water slowly and stir the mixture as you do.
Add water till water turns to a runny paste.
Heat the oil in a wok. Turn flame to medium heat once oil is hot.
Dip a slice of potato in the besan mixture till it is completely coated and fry the potato.
Be careful not to over crowd the wok. You can put 5-6 bhajjias in at a time.
Serve with tamarind & date or mint chutney