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Maru na Bhajiya

Potato slices dipped in spicy gram flour batter and deep fried, and served with a delicious tomato chutney This is a Sanjeev Kapoor exclusive recipe.

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Maru na Bhajiya - SK Khazana
Main Ingredients Bhajiya, Medium potatoes
Cuisine Gujarati
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients 

Bhajiya

  • 4 medium potatoes peeled
  • 200 grams gram flour (besan)
  • 2 tablespoons cornflour
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • ½ teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 2 tablespoons fresh coriander leaves chopped + to garnish
  • 1 teaspoon carom seeds (ajwain)
  • 1 green chilli chopped
  • Oil to deep fry

Tomato chutney

  • 3-4 medium tomatoes blanched, peeled and chopped
  • 1 teaspoon olive oil
  • 6-8 cloves garlic chopped
  • Salt to taste
  • ½ teaspoon sugar
  • 1 green chilli chopped
  • 1 teaspoon lemon juice

Method

  1. Take gram flour, cornflour, turmeric powder, salt, garlic paste, ginger paste, coriander leaves, carom seeds and green chilli in a bowl, add sufficient water and whisk well to make a thick and smooth batter.
  2. Slice the potatoes into not too thin slices.
  3. Heat sufficient oil in a kadai. Dip prepared potato slices in batter and set aside.
  4. To make chutney, heat olive oil in non-stick pan, add garlic and sauté on medium heat till fragrant.
  5. Add tomatoes, salt and sugar and mix well. Add green chilli, mix and cook for 2-3 minutes and set aside for cool down.
  6. Slide in the potato slices into hot oil and deep-fry till golden. Drain on absorbent paper.
  7. Transfer half the tomato mixture into a blender jar and blend. Add lemon juice and mix. Transfer into a serving bowl. Transfer the remaining half of the tomato mixture into another serving bowl.
  8. Arrange the potato fritters on a serving platter, garnish with a tomato rose and sprinkle some coriander leaves on top of the fritters. Serve hot with the tomato chutney.
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