Ingredient: Potatoes, 8-9 PCS
Gram Flour, 1 ½ CUP
Coriander Leaves, 10 GM
Green Chilly, 10 GM
Tomatoes, 4 PCS
Oil 1LTRS
Salt 5 GM
•Take 8-9 Medium Size Potatoes Peeled And Thinly Sliced Put It Aside
•Now Grate Ginger About 4 Tsp.Green Crushed Chilies According To Your Taste
•Now Put Ginger Green Chilies In The Potatoes You Have Kept Aside And Sprinkle Gram Flour About 1 ½ Cup Till All The Potatoes Are Evenly Coated With Gram Flour And Keep It Aside For Half Hour Don’t Sprinkle Water The Water From Potatoes Will Marinate Everything
•Now Add Finley Chopped Green Coriander Leaves To It And Mix Well
•After Half An Hour Add Salt According To Your Taste And Just A Pinch Of Soda-Bicarbonate
•Heat Oil In A Deep Pan And Fry The Bhajia Until Golden
•For Churtney Take About 4 Ripe Tomatoes 2 Pcs Of Carrot Green Chills According To Your Taste And Grind It In A Mixture Add Salt To It And Serve It With Hot Maru Bhajias.
By: Dipak Bhat
Gram Flour, 1 ½ CUP
Coriander Leaves, 10 GM
Green Chilly, 10 GM
Tomatoes, 4 PCS
Oil 1LTRS
Salt 5 GM
•Take 8-9 Medium Size Potatoes Peeled And Thinly Sliced Put It Aside
•Now Grate Ginger About 4 Tsp.Green Crushed Chilies According To Your Taste
•Now Put Ginger Green Chilies In The Potatoes You Have Kept Aside And Sprinkle Gram Flour About 1 ½ Cup Till All The Potatoes Are Evenly Coated With Gram Flour And Keep It Aside For Half Hour Don’t Sprinkle Water The Water From Potatoes Will Marinate Everything
•Now Add Finley Chopped Green Coriander Leaves To It And Mix Well
•After Half An Hour Add Salt According To Your Taste And Just A Pinch Of Soda-Bicarbonate
•Heat Oil In A Deep Pan And Fry The Bhajia Until Golden
•For Churtney Take About 4 Ripe Tomatoes 2 Pcs Of Carrot Green Chills According To Your Taste And Grind It In A Mixture Add Salt To It And Serve It With Hot Maru Bhajias.
By: Dipak Bhat
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