Batata vada/Aloo/Potato Bonda Recipe

Batata Vada or Aloo Bonda is a famous Mumbai street food, but today it is popular all over India. Served either with a spicy garlic chutney, or with a mint and coriander one, it can be relished on it’s own as it has all the spices added to it.

Ingredients :

  • 6 potatoes
  • 8 green chillies
  • 2 inch piece of ginger
  • 7 garlic cloves
  • Coriander leaves
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • Juice of half a lemon
  • Salt
  • 1 heaped cup Besan/ Bengal Gram flour/Chickpea flour
  • 3 tbsps rice flour
  • 1/2 tsp Haldi/turmeric powder
  • A pinch of soda bi carb.
  • 1/2 tsp Asafoetida /Hing
  • Oil for frying

Method :

Pressure cook the potatoes. Deskin them and mash them roughly. Make a coarse paste of the ginger garlic and green chillies. Heat 3 tbsps oil. Add a spoon of mustard and after it splutters add the curry leaves. Drop in the ginger, garlic, green chilly paste and sauté for a minute. Drop in 1/4 tsp of haldi and immediately add the mashed potatoes. Add salt. Mix thoroughly and heat well. Add the chopped coriander leaves and lemon juice to it. Mix and keep aside to cool. When cool make balls out of the potato mixture. Keep aside. Take the Besan, rice flour, 1/4 tsp haldi, soda bi carb, asafoetida and salt in a bowl. Add enough water to make a batter which is thick enough to coat the potato balls. The batter should not be runny. Keep aside for ten minutes. Heat oil in a pan. Drop the potato balls in the batter, coat them well and then gently slide them into the hot oil three at a time. Deep fry to a rich golden yellow. Serve with chutney or ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Tomato Gozzu Recipe

A simple yet delicious accompaniment to Rice or Rotis, the Potato and tomato gozzu is best served at room temperature. A dish which is traditionally served with Kanji/Rice gruel, it can be made by garnishing with or without raw onions.

Ingredients :

  • 2 large potatoes peeled, washed and sliced thinly.
  • 5 medium sized tomatoes chopped into large chunks
  • 5 green chillies minced
  • Hing/asafoetida
  • Salt
  • 1 medium sized onion minced
  • 1 tbsp coconut oil
  • 1tsp mustard
  • 1 tsp urad dal/black gram dal
  • 2 sprigs curry leaves

Method :

Cook the potato and tomato together. After it is done, discard the peel of the Tomato and mash the Tomato and potato together. Crush the green chillies, hing and salt and add it along with the finely chopped onion to the gozzu. Heat 1 tbsp oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. Toss till it is golden brown. Drop in two sprigs of curry leaves. Toss and season the gozzu with it. Mix well and serve with dal rice or roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Capsicum and Potato Subzi Recipe

One of my favourites as it goes well with Roti or Rice, this Capsicum and Potato Subzi is quick and easy to make. Delicious and fragrant with hing/asafoetida that is used in the seasoning, it will leave you asking for more.

Ingredients :

  • 2 large Capsicums
  • 2 large Potatoes
  • 1 tsp chilly powder
  • A pinch of turmeric
  • 1/4 tsp hing/asafoetida
  • Salt
  • 2 tbsps oil
  • 1 tsp mustard
  • Oil for frying the potatoes

Method :

Deskin and wash the potatoes thoroughly. Slice them into wedges. Apply salt on them and keep them aside for about five minutes. Meanwhile chop the Capsicum into one inch squares. Keep aside. Heat oil in a pan. Squeeze out the potatoes and deep fry them to a golden yellow. Drain them on tissue paper. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add the hing. Toss. Drop in the Capsicum pieces, salt, turmeric and chilly powder. Mix well. Add the fried potato wedges. Mix thoroughly and cook till done on a slow flame. . I prefer transferring it into the microwave as one needn’t worry about it getting burnt. Serve hot with Roti or Dal rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green Peas and Potato Curry Recipe

This Green peas and Potato Curry goes well with almost everything. Not to be mistaken for the traditional Aloo Matar, this curd/yoghurt based dish laced with a pinch of spices is aromatic and delicious.

Ingredients :

  • 2 large potatoes
  • 250 gms shelled peas
  • 2 large onions
  • 1 large tomato
  • 3 tbsps oil
  • 1/2 tsp mustard
  • 1/2 glass thick curds/yoghurt
  • 1 inch piece of cinnamon
  • 3 cloves
  • 2 tbsps coriander seeds
  • 1 tbsp chilly powder
  • A pinch of haldi/turmeric powder
  • Coriander leaves for garnish

Method :

Chop the potatoes into tiny cubes. Boil the peas and potatoes with salt till done. Slice the onions fine. Powder the coriander seeds, cinnamon and cloves. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Drop in the powdered spices and toss for a couple of minutes. Add the chilly and turmeric powders. Toss and immediately add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potatoes and Peas Grilled Sandwich Recipe

A favourite with the family, this potato and peas sandwich doubles up not only as a snack but as a meal as well. You can add cheese too if you like it, but it tastes good as it is!!!

Ingredients :

  • 6 large potatoes
  • 3 large onions
  • 100 gms shelled peas
  • 2 inch piece of ginger
  • 10 green chillies
  • 1/2 tsp Garam masala
  • Coriander leaves
  • Salt
  • 1tsp mustard
  • 3 tbsps oil
  • Butter
  • A loaf of Bread

Method :

Pressure cook the potatoes. Deskin and mash them well. Boil the peas in salted water till done. Chop the onions and green chillies fine. Grate the ginger. Heat the oil in a pan. Add the mustard. After it splutters add the ginger, green chillies and the onions. Tip in salt and roast till the onions turn translucent. Add the Garam masala and toss for a couple of minutes. Add the mashed potato and mix well. Drop in the cooked peas and heat thoroughly. Add the chopped coriander leaves. Mix thoroughly and keep aside. Butter the slices of bread on one side each. Place the buttered side towards the toaster. Pile a tbsp of the potato and peas stuffing and spread it evenly over the slice. Cover it with another slice of bread, with the unbuttered side facing the stuffing. Clamp the toaster shut and roast over a medium flame till golden brown and crisp. Serve with chutney or tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Potato and Onion Saung Recipe

This is for the spice lovers!!! Baby potatoes in a fiery red onion gravy. Though the spice level can be adjusted to one’s preference it tastes best when it is on the spicier side. Goes well with string hoppers, rotis, rice, or even with bread.

Ingredients :

  • 500gms baby potatoes
  • 5 large onions sliced fine
  • 5 tsps chilly powder
  • 2tbsps tamarind paste
  • Salt
  • 5 tbsps Parachute Coconut oil

Method :
Pressure cook the potatoes and peel them. Heat 5 tbsps coconut oil. Add the sliced onions and roast on a high flame so that half of them get browned and the other half are translucent . Add the chilly powder and toss for a few seconds. Add the tamarind paste, salt, potatoes and enough water to make it a gravy. Drop in the boiled potatoes. Boil well so that the potatoes absorb the masala.

Note: this is one variety of Saung. I will be posting another variation which is not as runny as this one.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Mini Potato Papad

A favourite of young and old alike, these potato papads can be served as a tea time snack or as a side dish with Dal and rice. A variety of these papads can be made by changing the spice or the condiments according to one’s preference. Here I have kept it simple as the children would find the spicy ones a little too hot.

Ingredients

  • 250 gms rice
  • 500 gms potatoes
  • 5 cups (1.250 Litres) of water
  • Salt

Method :
Wash and soak the rice for four hours. Pressure cook the potatoes, deskin and mash them thoroughly. Grind the rice to a very fine paste. Pour it into a pan, add salt and five cups of water. Cook it on a slow flame till it turns transparent and forms into a lump. Remove and keep aside. When it has cooled sufficiently enough to handle, add the mashed potatoes. Mix thoroughly. Make tiny pellets of the dough. Place a pellet on the back of a dish and press it down with a bowl to get a two inch diameter Papad. Finish off with the remaining pellets. Dry them on a plastic sheet in strong sunlight for two to three days. Store in an air tight container.

To serve:
Heat oil. Drop in four of the papads and deep fry them till crisp. Drain on tissue paper and sprinkle with chilly or pepper powder.

Note: A coarse paste of green chilly and hing or of red chilly powder and hing depending upon individual spice level can be added to the rice batter when it is being cooked. You can also keep it simple by adding some cumin seeds and omitting the spice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Aloo Poha Recipe

Aloo poha/ batata poha/ potato with flattened rice is a filling breakfast eat. It is popular all over India but each region enjoys it by tweaking it to cater to their family’s taste.

Ingredients :

  • 250 gms gms poha/flattened rice
  • 2 large onions sliced
  • 2 large potatoes
  • 8 green chillies minced
  • 1 tsp garam masala
  • 5 sprigs curry leaves
  • Coriander leaves
  • 1 large lemon
  • Salt
  • A pinch of haldi
  • Grated coconut
  • 3 tbsps ghee/ clarified butter
  • 5 tbsps oil
  • 1 heaped tsp jeera/cumin seeds

Method :

Wash and drain the poha. Sprinkle some salt and mix well. Chop the green chillies fine. Slice the onions and chop the potatoes into tiny cubes. Heat a mixture of ghee and oil. Add the jeera and after it splutters add the green chillies, curry leaves onions and the potatoes . Roast till the onions are translucent and the potatoes are cooked. . Add the garam masala salt and the haldi. Add the washed and drained Poha along with half of the chopped coriander leaves. Heat well. Add the grated coconut, lemon juice and mix well. Garnish with the remaining coriander leaves and serve hot.

Serves 4 adults.

Copyright © 2017. All rights reserved.

Potato Pez Upkari Recipe

Potato pez upkari or potato thoy is a simple yet delicious preparation enjoyed along with dal and rice or as a mixer for rice. All you need to do is to dilute it and mash it a bit if you prefer to eat it as a soup dear friends.

Ingredients :

  • 4 potatoes deskinned and sliced lengthwise
  • 4 green chillies slit
  • Salt
  • Hing
  • 1 broken red chilly
  • 2 tbsps Parachute coconut oil
  • 1 tsp mustard

Method :
Drop the sliced potatoes, salt, green chillies and three glasses of water into the pressure cooker and cook to three whistles. Heat 2 tbsps coconut oil, add a tsp of mustard and after it crackles add a broken red chilly. Toss and pour the seasoning into the potato pez upkari. Pour in a generous amount of hing and boil well.

Copyright © 2017. All rights reserved.

Roasted Baby Potatoes Recipe

Can any one resist this?….. Roasted baby potatoes are a delight whether they are served as a starter or as a side dish. I prefer mine with a dash of hing and chilly powder. I could make a meal of them if served as starters, so stick to making them as a side dish!

Ingredients :

  • 1/2 KG Baby potatoes
  • 2 tsps Chilly powder or more as required
  • Hing
  • Salt.
  • 3 tbsps Parachute coconut oil
  • 1 tsp mustard.

Method :

Pressure cook the baby potatoes and peel them. Heat oil. Add the mustard. After it crackles add the potatoes , salt, hing and chilly powder and mix well. Sprinkle a little water and transfer it to the microwave. Cook till done tossing at regular intervals.
If done on the gas keep the flame very low n keep sprinkling water and tossing till done..

Copyright © 2017. All rights reserved.