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Tuesday, August 11, 2009

Assorted Bhajji (Potato-Paneer Sandwich bhajji, Potato bhajji, Paneer bhajji & Onion Pakoda)

Assorted Bhajji (Potato-Paneer Sandwich bhajji, Potato bhajji, Paneer bhajji & Onion Pakoda)

Besan / Chana dhal Powder / Kadala mavu - 3/4 cup
Rice flour / Arisi mavu - 2 tsp
Chili Powder - 1 tsp
Hing / Asafoetida - sprinkle
Salt to taste
Water - 1/2 cup
Oil - For frying

For Bhajji

Potato - 2 (Sliced)
Paneer - 50 gm (Sliced)
Onion - 1/4

Heat oil in a kadai, you might need 1-2 cups of oil depending on the kadai size. This is for small to medium size kadai.


Add all the ingredients one by one. Mix it as you add them then pour water and mix it into a thick batter.

First lets make Potato-Paneer bhajji, Take 2 thin slices of potato & 1 slice of paneer. Place the paneer in between two slices of potato like a sandwich, dip it in the batter and place it carefully in the oil and fry it flipping it every 30 seconds until you start seeing some golden brown spots on the bhajji or it is well cooked. You can also add a thin coat of pudhina or coriander chutney between the sandwich layers. This would make it a spicy sandwich bhajji. Since I didn't have the chutney at home, I couldn't add it.
Similary take the sliced or cubed paneer, dip it in batter and fry. Follow the same steps for frying potato as well. Sometimes we might have leftover batter, no worries, take 1/4 or mor e onion slice and mix it with batter. Since the quantity of onion is more the batter becomes kind of dry, the right consistency for making pakodas. If you feel it still watery, add some more besan flour. Now you would have a sticky sticky onion blended with besan. While dropping, separate the onions, and fry it in oil until it turns crispy. I prepared these assorted bhajji as soon as I returned from work and had it with hot tea ofcourse I shared it with my husband.