vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Batata Papad Fry Bhaaji Potatoes And Papad Curry

Bottle Gourd Peppers-Lauki simla mirchi

Bottle Gourd Peppers-lauki Simla Mirchi

Bottle Gourd Pepper or Lauki Simla Mirchi doodhi is a delicious dish made with lauki (bot...

Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Paneer ...

Sarson Ka Sag

Sarson Ka Sag

sarson ka saag typically Punjabi (North Indian) dish tastes really nice with Makki Ki Rot...

SUFYANI MURG DAHI ALOO

Sufyani Murg Dahi Aloo

Sufyani Murg Dahi Aloo is one of the rich recipes which have mughlai cuisine influence. I...

Banana salan

Banana Salan

How to make Banana salan?How to cook Banana salan?Learn the recipe Banana salan by vahch...

RAW PAPAYA CURRY

Raw Papaya Curry

Green papaya has a very mild, almost bland taste, but it is the medium through which robu...

Batata Papad Fry Bhaaji Potatoes And Papad Curry Recipe, aloo sukhi sabji, How To Make Batata Papad Fry Bhaaji Potatoes And Papad Curry Recipe

An excellent crispy and spicy dish made with thinly sliced potatoes and masala papads cooked together.

Batata Papad fry bhaaji is a very simple and easy to cook dish. Made with thinly sliced potatoes cooked with masala papads and spiced with red chilli powder, seasoned with ground f... Read More..

About Recipe

Bangaldumpa vepudu, Uralaikilangu varuval, Aloo Bhaja

How to make BATATA PAPAD FRY BHAAJI POTATOES AND PAPAD CURRY

(12 ratings)
7 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
BATATA PAPAD FRY BHAAJI POTATOES AND PAPAD CURRY
Author : Vahchef
Main Ingredient : 112
Servings : 2 persons
Published date : March 16, 2019


Ingredients used in BATATA PAPAD FRY BHAAJI POTATOES AND PAPAD CURRY
• Red chilli powder - 1 teaspoons.
• Turmeric powder - 1/4 teaspoons.
• Salt - to taste.
• Curry leaves - few springs.
• Onions, chopped - 1 small.
• Cumin seeds - 1 teaspoons.
• Oil - 2 tablespoons.
• Potatoes, thinly sliced - 2 numbers.
• Lijjat masala papad - 2 numbers.
• Tomato, chopped - 1 large.
• Ground coconut - 2 teaspoons.
Method:
  1. Heat oil in a pan and when the oil is hot enough, add cumin seeds. When they sizzle, add curry leaves, chopped onions and just saut. Add thin sliced potatoes pieces and cook on medium heat. Add a pinch of salt and mix well. Cover with lid and cook for few minutes till the potatoes are transparent or half cooked. Add turmeric and chilli powder. Take masala lijjat papad and break them into pieces and add in the pan. Mix well, cover and cook on a slow flame. Cook till the papads are dry and slightly crispy. Add some chopped tomatoes, 2 tsp ground coconut (optional). Mix and cook for another 3-4 minutes. The dish is ready to be served.





Cooking with images Batate bhaji, Potatos , Aalugadde palya





Articles


Batata Papad fry bhaaji is a very simple and easy to cook dish. Made with thinly sliced potatoes cooked with masala papads and spiced with red chilli powder, seasoned with ground fresh coconut etc., is fried until crisp. Batata means Potatoes in Hindi and Papads are thin, crisp Indian preparation which can also be described as cracker. They are typically made from flour or paste made from lentils, chickpeas, black gram (urad flour), rice or potato. This dish is typically a mix of potatoes and papads cooked together with spices. This is a dish that is popularly prepared in western states of India such as Gujarat, Rajasthan etc.

Batata Papad fry bhaaji

In certain parts of India, raw papads (dried but unroasted) are used in curries and vegetable preparations namely Papad ki Sabzi. Papads are also known as papadum or pappadam in Malayalam, happala in Kannada, appalam in Tamil, Papadum in Sinhala or appadum in Telugu. There are a variety of papads that one can make. They can flavour with an array of seasonings such as chilli (Chilli papad), cumin, garlic or black pepper (Masala papad).  Papads are an important part of the Indian cuisine and the recipes vary from region to region and family to family.

The papad dough is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. Papad may also contain rice, jackfruit, sabudana, etc. as main ingredients. To achieve different tastes, cracked black pepper, red chilli powder, asafoetida, cumin seeds, or sesame seeds are used as flavouring agents. In India, papads/ khakhras are generally eaten as an appetizer or snack.

Sometime it can also be eaten with various toppings such as chopped onions, chutney or dips and condiments. In India, potatoes are popularly known as Aloo or Batata in Hindi. It is one of the most sought after food item used in the Indian cuisine. There are an array of dishes that can be prepared with this tuber such as Aloo paratha, aloo bonda, jeera aloo, dum aloo, aloo gobi and many more. It is one of the most comfortable food items and can be cooked in various different ways such as mashed, boiled, baked, roasted or fried. Batata and papad is an excellent combo and makes a great dish.

Finely sliced potatoes cooked with papad turns crispy on the exterior side and soft inside. This recipe has very simple ingredients and mild flavours. It goes well with roti, chapatti or rice and dal. Potatoes also taste very well with other vegetables such as cauliflower, beans, cabbage etc. They can be combined with any veg or non-veg recipe.

To prepare this subtly spiced Batata papad fry bhaaji, firstly heat oil in a pan and when the oil is hot enough, add cumin seeds. When they sizzle, add curry leaves, chopped onions and just sauté. Add thin sliced potatoes pieces and cook on medium heat. Add a pinch of salt and mix well.

Cover with lid and cook for few minutes till the potatoes are transparent or half cooked. Add turmeric and chilli powder. Take masala lijjat papad and break them into pieces and add in the pan. Mix well, cover and cook on a slow flame.

Cook till the papads are dry and slightly crispy. Add some chopped tomatoes, 2 tsp ground coconut (optional). Mix and cook for another 3-4 minutes. The dish is ready to be served.

Tip: Add little salt while cooking the potatoes as masala papad contains salt, black pepper, hing etc.

To try making this dish, click on the below link to view the making of this humble and appetizing dish:

https://www.vahrehvah.com/

Apart from offering its wonderful taste, potatoes are also an excellent source of vitamins, manganese, potassium and copper. It acts as a good dietary fibre and contains antioxidant properties. Baked potatoes are extremely healthy and low in calories.

Do try this simple yet delicious recipe.

Enjoy Cooking!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

slvrttzx Posted on Fri Aug 24 2012

1st

Reply 0 - Replies
profile image

enzoTHEferrari Posted on Fri Aug 24 2012

I did not really understand the title, but I clicked non the less.

Reply 0 - Replies
profile image

SubSalac Posted on Fri Aug 24 2012

Last for losing virginity.

Reply 0 - Replies
profile image

ViSh Posted on Sun Aug 26 2012

Interesting... if we use plain papad, should we add spices?

Reply 0 - Replies
profile image

neilramjee Posted on Tue Aug 28 2012

I don't like the idea of eating raw poppadoms. They surely just soaked up all the oil in the pan and then went floppy and chewy. Not for me, I'm afraid.

Reply 0 - Replies
profile image

Jack Ainsworth Posted on Fri Sep 07 2012

great to see you back!! many regards from Germany ...your receipes helped me to get much more global...

Reply 0 - Replies
profile image

Suresh Mansinghani Posted on Sat Jun 22 2013

Love it veg papar Battista fry and curry

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter