How to make delicious and crispy potato papads at home from potatoes

If you are tired of monotonous potato dishes cooked at home, and your children refuse to eat them, Maharashtrian Batata Bhaji will be an ideal quick option for breakfast. This popular dish from Maharashtra can be prepared in just a few minutes.

Potatoes are called the king of vegetables because they can be used in any dish. Although different types of potato dishes like Jeera Aloo or spicy potatoes are cooked in every home, it is worth trying the famous Maharashtrian Batata Bhaji, especially when served with hot puris.

Preparing Maharashtrian Batata Bhaji does not require much effort, and most ingredients are easy to find in the kitchen. Even the renowned chef Kunal Kapoor shared a simple recipe for this Batata Bhaji, which can be served with puri, paratha, or roti.

To begin, thoroughly boil the potatoes. After cooling, peel them and cut them into four pieces, then divide them into smaller pieces. It is important that the potatoes do not overcook, otherwise, they may fall apart during the preparation of the vegetable dish.

In a large pot on a gas stove, heat oil. When the oil is hot, add hing, cumin seeds, and mustard seeds. After the mustard seeds and cumin seeds start sizzling, add curry leaves, chopped ginger, and garlic.

Next, add finely chopped green peppers, peanuts, and cashews, and fry on low heat. Continue cooking until the peanuts and cashews turn slightly golden. This will give the dish a pleasant crunchy texture and enhance the flavor.

After this, add the chopped onion and increase the heat. Fry the onion for about two minutes, without letting it become overly soft.

Now add the chopped boiled potatoes to the pot along with turmeric and salt to taste, and mix well. Cook the potatoes for 3-4 minutes so that they fully absorb the aroma of the tadka and spices.

When the potatoes start to take on a light golden hue, sprinkle finely chopped fresh coriander on top. Finally, drizzle the dish with the juice of half a lemon and gently mix. The hot Maharashtrian Batata Bhaji is ready to serve.

Batata Bhaji is recommended to be served with hot roti, paratha, or bedmi puri. The combination of the light crunchy texture of peanuts and cashews, the aroma of curry leaves, and the tanginess of lemon makes the taste of the potato completely special. If you want to diversify your daily potato diet, this simple recipe is worth trying at home.

If daily consumption of pohi, upma, or chila causes boredom, you might want something more spicy and flavorful. In such a case, hot and fluffy onion khachori is a very appetizing option. Many believe that only products made from the highest grade flour can be as crispy and layered as those in stores, or that homemade khachori quickly becomes soft. However, by using wheat flour without adding semolina, you can prepare incredibly delicious, crispy, and fluffy khachori.

Ingredients

For the dough: 2 cups of wheat flour, 2 tablespoons of a secret ingredient—suji (for a crispy texture), 1/2 teaspoon of udjvain, salt to taste, 3-4 tablespoons of oil/ghee for brushing (moyan), cold water as needed.

For the filling: 3 large chopped onions, 2 tablespoons of besan (to absorb moisture and bind), 1 tablespoon of ground cumin, 1 tablespoon of crushed coriander seeds, 1/2 teaspoon of nigella seeds (zira), 1/4 teaspoon of hing, 2 hot peppers (finely chopped), 1 inch of grated ginger, 1 teaspoon of amchur powder, 1/2-1/2 teaspoon of garam masala and Kashmiri red chili, black and white salt to taste, finely chopped green peas.

Cooking method

In a bowl, mix the wheat flour, suji, udjvain, salt, and add moyan. Knead the dough well by hand for two minutes; it should hold its shape when squeezed in a fist. Then, knead a slightly stiff dough with cold water and cover it to rest for 15 minutes.

Heat 1 teaspoon of oil in a pan. Fry the hing, zira, crushed coriander, and cumin. Add the hot pepper and ginger and fry for 30 seconds. Then pour in the chopped onion and fry over medium heat for 2-3 minutes until light pink (do not overcook). After this, add 2 tablespoons of besan and fry for 2 minutes to remove excess moisture from the onion.

Add turmeric, red chili, amchur, garam masala, and salt. Mix and turn off the heat after 1 minute. Add the chopped green peas and let the filling cool completely.

Divide the kneaded dough into small balls. Roll them into a cup shape, thinly spreading the edges, place 1-2 teaspoons of the cooled onion filling in the center, and carefully seal the edges. Then gently press with your palm or a light rolling pin.

Heat oil in a pot over medium or low heat. Place the khachoris and fry on low heat. When the khachoris float and rise on their own, increase the heat to medium and fry on both sides until golden and crispy.