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Batata Suka Bhaji Potatoes Maharashtrian Style

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Batata Suka Bhaji Potatoes Maharashtrian Style Recipe, aloo Sabji, How To Make Batata Suka Bhaji Potatoes Maharashtrian Style Recipe

This is a typical Maharashtrian dish made with potatoes that are boiled and tempered with a simple seasoning of cumin seeds, garlic, ginger, green chillies and fresh coconut.

Pav bhaji is undoubtedly an Indian street food very well liked in Mumbai but has slowly but surely gained its popularity all over India.

 

Pav Bhaji was invented in Mumbai in the 1850s. It's a spicy, buttery dish that reflects both the city’s multi-culturalism as well as its fast-moving lifestyle. It's the quintessential Mumbai meal. Street vendors invented it in the 1850s for the textile staffs in the city... Read More..

About Recipe

Bangaldumpa koora, Uralaikilangu Kuzhambu, Aloo torkari

How to make BATATA SUKA BHAJI POTATOES MAHARASHTRIAN STYLE

(9 ratings)
21 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
BATATA SUKA BHAJI POTATOES MAHARASHTRIAN STYLE
Author : Vahchef
Main Ingredient : Potato
Servings : 2 persons
Published date : March 18, 2019


Ingredients used in BATATA SUKA BHAJI POTATOES MAHARASHTRIAN STYLE
• Turmeric powder - 1/4 tea spoon.
• Ginger (crushed) - 1/2 tea spoon.
• Garlic cloves (crushed) - 1/2 tea spoon.
• Curry leaves - 1 spring.
• Green chillies (chopped) - 3-4 numbers.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Oil - 2 tablespoons.
• Potatoes (boiled and cut into cubes) - 500 grams.
• Hing (asafoetida) - pinch.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
• Coriander leaves (chopped) - 1 tablespoon.
• Freshly ground coconut - 1 tablespoon.
Method:
  • Add some oil in a hot pan and when the oil gets hot, add mustard seeds, when they crackle, add cumin seeds, chopped green chillies, curry leaves, crushed garlic and ginger, saute till the raw flavours are gone.
  • Add a pinch of turmeric powder, hing, salt and boiled potatoes cut into small pieces.
  • Sprinkle little sugar and toss the ingredients well.
  • Add finely chopped coriander leaves, freshly ground coconut and toss until all the ingredients are mixed thoroughly then switch off the flame after 2 minutes.

Now ready to serve batata sukabhaji potato






Cooking with images Batate Rassa , Potatos rasdar, Aalugadde saaru





Articles


Pav bhaji is undoubtedly an Indian street food very well liked in Mumbai but has slowly but surely gained its popularity all over India.

 

Pav Bhaji was invented in Mumbai in the 1850s. It's a spicy, buttery dish that reflects both the city’s multi-culturalism as well as its fast-moving lifestyle. It's the quintessential Mumbai meal. Street vendors invented it in the 1850s for the textile staffs in the city. who were lacking enough time for lunch and who also did not want to have a heavy meal as working a physical job with an extra full stomach is difficult. An inventive vendor invented pav bhaji as the solution.

 

Very simple yet delicious combination of mashed veggies served with hot buns roasted using a large spread of butter. Have it for lunch, dinner or whenever in-between. There's no need to have a lot of at your home to put this together. just a couple of different amounts of vegetables and a few buns. You can always replace the regular pav, unsweetened Indian bread or bun, with any choice of bread or bun you are able to get your hands on.

 

How to make pav bhaji:

It is just a spicy mashed potato masala gravy with many different vegetables (known as "bhaji" in Mumbai) and combined using a special masala powder called Pav Bhaji masala powder, served with pav, an Indian bread.

 

Potato, tomato, capsicum, onion, and garlic would be the recommended vegetables. Any desirable veggie you can include to make it much more fantastic. The tangy tomatoes give this chat a pleasant red color and potatoes give a good amount of thickness to it.

 

Pav bhaji masala is one that provides taste and flavor to this recipe. So use some good top quality masala or a homemade one.  You can also add some red chili powder if the spiciness out of your selected pav bhaji powder isn't sufficient. In respect to the desired consistency chosen, you can add water to the pav bhaji.

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Comments & Reviews

 

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Recent comments

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Ma. Consolacion XiaoYlanan Posted on Mon Sep 10 2012

Omgosh I want to stuff my face with that!!!!!!! yummmmmmmmm =)

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Ifailatlife1991 Posted on Mon Sep 10 2012

i love the stuff cooking in the oil or ghee looks so awesome

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leah mol Posted on Mon Sep 10 2012

simple cooking.I used to make this but without sugar and add little green chillies.

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potbottle Posted on Mon Sep 10 2012

Nice!!!

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K483100 Posted on Mon Sep 10 2012

I liked the video before it was even loaded.

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Merisakhi Creations Posted on Mon Sep 10 2012

hahaha 4 paise de de baba made me crack!!!

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Minae2584 Posted on Mon Sep 10 2012

you are adorable

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RainaDragonfire Posted on Mon Sep 10 2012

Lol

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Sonam Neema Posted on Tue Sep 11 2012

hahaha .. lol @1:08

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Genny Ly Posted on Tue Sep 11 2012

this looks soooooo good!

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faakknot Posted on Tue Sep 11 2012

Hello Vah chef!!!! Can I make this recipe without hing? I tried to use hing, but the smell made me almost hurl my cookies! How do I get past the nasty hing smell?

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Jehad Shadeed Posted on Tue Sep 11 2012

I love you man

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