Farali sukhi bhaji recipe (Batata bhaji recipe for fast, vrat)
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
- 1 large or 125 grams or 1 ½ cups Potatoes boiled, peeled and cubed
- 2 Cloves
- a tiny piece Cinnamon stick size of a clove
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 1 Green chili chopped finely
- 3 tablespoons Peanuts crushed
- 1 ½ tablespoons Desiccated coconut
- Rock salt (sendha namak) to taste
- a pinch Sugar
- 2 teaspoons Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
Pressure cooking the potatoes:
Take washed potato in the pressure cooker with enough water. Potatoes should be submerged in the water.
Cover the lid, put the weight on, turn the heat on medium. Let it cook for 2-3 whistles or till potatoes are soft.
Let the pressure go down by itself, open the cover and remove the potato.
Let the potato cool to touch. Peel it and cut into pieces.
Now make clove-cinnamon powder. Take 2 cloves and a tiny piece of cinnamon in a mortar and pestle.
Crush it to get fine powder.
Making farali sukhi bhaji recipe:
Heat the oil in a pan on medium heat. Once hot add cumin seeds, let them sizzle.
Then add sesame seeds, they will start to pop.
Add clove-cinnamon powder.
Saute in green chilies for few seconds.
Add cubed potatoes. Mix well very gently.
Add crushed peanuts, coconut, salt and sugar.
Mix well and cook for 2-3 minutes.
Lastly squeeze fresh lemon juice and stir.
Sprinkle chopped cilantro.
Turn off the stove
Calories: 323kcal | Carbohydrates: 34.9g | Protein: 6.9g | Fat: 18.8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 505mg | Potassium: 649mg | Fiber: 5.2g | Sugar: 2.8g
*Nutrition information is a rough estimate for 1 serving
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