Potato Bajji/Potato Fritters

POtato BajjiIngredients:
Potato : 1 large
Besan flour : 1 cup
Rice flour/ corn flour : 1 tbsp (Either of the two)
Sodium bi carbonate ( cooking soda): a pinch
Salt as required
Red chilli powder : 1 tsp
Ajwain/ cumin : 1 tsp( optional)
Oil for deep frying

Method of Preparation:

  1. Clean and cut the potato into very thin slices. Dip them in water and keep aside.
    Take a mixing bowl and add all ingredients except potato. Mix them thoroughly by slowly adding water to get thick consistency*.
  2. Place a deep pan/kadai on stove, add generous amount of oil and heat it to get the desired temperature** for frying.
  3. Take the potato slices, dip them in batter, coat on both sides and drop in the oil slowly and carefully.
  4. Fry them until till they get golden brown colour.
  5. Transfer Bajjis to a plate spread with paper napkins to absorb excess oil and serve hot with Green chutney.

Tips

*Batter consistency should be in such a way that it should thickly coat the potato pieces, well enough to be dropped into oil.

**To check the temperature just put one drop of batter into oil, if the oil is ready the drop of batter will float up immediately.

Slightly sprinkle chat masala if you want Bajjjis to be more spicy.

Instant Poornam Boorelu

The moment you hear Boorelu, it sounds like Grandma’s dish with time consuming preparation. But, here comes a recipe for Instant Boorelu which can be cooked anytime, any day, without much preparation. Njoy! Cooking, Serving and Savoring. Instant Boorelu

Ingredients:
Jaggery : 1 cup
Channa dal : 1 cup
Cardamom: 4-5 crushed
Maida : 1 cup
Oil for deep frying

Method of Preparation:

  1. Wash and Pressure cook the channa dal for 3 whistles, allow cooker to cool and drain excess water.
  2. Take 1 cup of jaggery in a vessel add very little water to it. Now place this on stove and cook it on low flame adding crushed cardamom till the syrup gets thin string like consistency.
    Add cooked channa dal to jaggery syrup.
  3. Cook them together again to get thick consistency.
  4. Let it cool down for few minutes. This mixture is called Poornam.
    Meanwhile, tke a pan pour oil and keep it on stove. Check the temperature of oil for deep frying.
    Add water to maida to make a batter thicker than dosa batter.
  5. Now make the poornam into small sized round balls.
    Dip the poornam balls in maida batter and drop each one carefully in oil. Fry them on low flame turning for both sides till they turn colour (this takes approximately 5 minutes).
  6. Take boorelu on a plate spread with paper napkins to absorb excess oil.
  7. Poornam Boorelu are now ready to serve.

Tip: This type of preparing boorelu is preferred when you don’t have time to prepare regular boorelu using urad dal and rice batter for coating.