Batata Bhaji (Potato Fritters)

The aroma of street food that encompasses Mumbai is always on every Mumbaikar's mind and heart. Mumbai is famous for 3 things, namely Queens Necklace (Nariman Point), Hindi Film Industry (Famously called as "Bollywood") and last but not the least the Mumbai Street Food. Every Mumbaikar is hard working and always in a hurry to reach somewhere. Some are running towards success and glamor whereas others are running towards their dream which engulf their life's. But all have same route to their destination. While on this journey to achieve their dreams every Mumbaikar always takes a detour and relishes on its famous street food. Because every Mumbaikar is busy hustling, time, money and convenience becomes of utmost importance and that's when street food like Vada Pav and Bhaji Pav come into picture. Vada Pav and Bhaji (Pakora/Bhajiya/fritters) Pav (fluffy bread) have been soul of Mumbai since Mumbai was Bombay or even before that. The whole concept of affordable prices, convenience and taste that these 2 dishes bring along with them is what makes it most popular. Both dishes are soul of Maharashtrian cuisine and they have been tweaked with the changing times. 

Let's have a look at the recipe of Batata Bhaji for now and in its most authentic style made in a Maharashtrian household:

Ingredients:

2 peeled and sliced Potatoes (round shape)

2 cups Gram Flour (Besan)

1 tsp Carrom Seeds (Ajwain)

1tsp Coriander Powder

1 tbsp Red Chili Powder

1 tsp Ginger Garlic Paste (I didn't use it, as we were fasting)

Salt to taste

Chopped coriander

Oil for frying

Method:

In a bowl. add washed potatoes and add water and salt to it and keep it aside.

In a mixing bowl add gram flour, ajwain, red chili powder, coriander powder, coriander ginger garlic paste and salt.

Mix all dry ingredients and then slowly add water as seen in the video.

Beat the batter well enough so that there are no lumps.

In a pot add oil for frying and wait until it heats up.

Once the oil is hot enough, add 3-4 sliced potatoes in the batter, coat them evenly and add it to the oil.

Fry the potato until they are golden on both the sides. Be careful not to burn them.

Serve hot with chutney, tea or fried green chili.