Bhaji Miligai And Baby Potato Fry Recipe
Bhaji Miligai And Baby Potato Fry Recipe, a delicious potato side dish which you can serve along with your South Indian or North Indian meals. Serve it with Sambar Rice or Rasam Rice. You can also serve it with a Tawa Paratha.
Bhaji Miligai And Baby Potato Fry Recipe is made by shallow frying al dente cooked baby potatoes and bhajji miligai (bhajji chillies) along with garlic, curry leaves, and turmeric powder.
This recipe can be made as an appetizer by sprinkling some besan powder & rice flour while shallow frying, to make it more crispier.
If you like this recipe, here are few more Baby Potato Recipes you can try for your everyday meals:
- 5 Green Chilli , (bajji variety (light green ones)
- 250 grams Baby Potatoes
- 1 teaspoon Turmeric powder (Haldi)
- 4 cloves Garlic , chopped finely
- 1 sprig Curry leaves
- 1 tablespoon Cooking oil
- 2 teaspoons Gram flour (besan) , optional Salt to taste
- 2 teaspoons Rice flour , optional
How to make Bhaji Miligai And Baby Potato Fry Recipe
To begin making the Bhaji Miligai And Baby Potato Fry Recipe, pressure cook baby potatoes for 1 or 2 whistles, until cooked al dente. Prep up with all the ingredients meanwhile and cut miligai to big chunks.
Once the pressure of the cooker releases, peel off all the potatoes.
In a shallow frying pan, heat oil and fry chopped garlic. Add bhajji milagai and let it fry for just about a minute.
Add small potatoes and saute after adding curry leaves, salt, and turmeric evenly. You may optionally add besan and rice flour at this stage, if you want to make Bhaji Miligai And Baby Potato Fry Recipe as a crunchy appetizer.
Mix everything well and saute lightly until crispy and switch off.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.