Farali sukhi bhaji | Batata bhaji for fast, vrat

Farali sukhi bhaji | Batata bhaji for fast, vrat is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 2 servings. This side dish has 287 calories, 9g of protein, and 16g of fat per serving. For 81 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of green chili, cumin seeds, fresh coriander leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. 6 people have tried and liked this recipe. This recipe is typical of Indian cuisine. It is brought to you by Spice Up the Curry. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a pretty good spoonacular score of 70%. Batatyachi bhaji | Maharashtrian batata bhaji, poori bhaji or batata bhaji – maharashtrian poori bhaji, and Farali Batata vada – vrat ke batetavada are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Cinnamon - a tiny piece (size of a clove)

Cloves - 2

Dessicated coconut - 1 ½ tablespoons

Cumin seeds - ½ teaspoon

Cilantro or coriander leaves - few, chopped finely

Green chili - 1, chopped finely

Lemon juice - 2 teaspoons

Oil - 1 tablespoon

Peanuts - 3 tablespoons, crushed

Potato - 1 large or 125 grams or 1 ½ cups boiled, peeled and cubed

Sesame seeds - ½ teaspoon

Sugar - a pinch

Rock salt or sendha namak - to taste

Equipment:

mortar and pestle

frying pan

Cooking instruction summary:

Boil the potato, let it cool then peel and cube the potato.Make cloves and cinnamon powder in mortar and pestle.Heat the oil in a pan on medium heat. Once hot add cumin seeds. Once they sizzle add sesame seeds, let them pop.Then add clove-cinnamon powder, immediately add chopped green chilies. saute for few seconds.Add cubed potato, peanuts, coconut, salt and sugar.Mix well, cook for 2-3 minutes and squeeze lemon juice.Finally sprinkle some chopped cilantro.

 

Step by step:


1. Boil the potato, let it cool then peel and cube the potato.Make cloves and cinnamon powder in mortar and pestle.

2. Heat the oil in a pan on medium heat. Once hot add cumin seeds. Once they sizzle add sesame seeds, let them pop.Then add clove-cinnamon powder, immediately add chopped green chilies. saute for few seconds.

3. Add cubed potato, peanuts, coconut, salt and sugar.

4. Mix well, cook for 2-3 minutes and squeeze lemon juice.Finally sprinkle some chopped cilantro.


Nutrition Information:

Quickview
180k Calories
4g Protein
16g Total Fat
7g Carbs
20% Health Score
Limit These
Calories
180k
9%

Fat
16g
25%

  Saturated Fat
2g
18%

Carbohydrates
7g
2%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
81mg
4%

Get Enough Of These
Protein
4g
9%

Manganese
1mg
55%

Fiber
3g
15%

Vitamin B3
2mg
12%

Folate
39µg
10%

Copper
0.19mg
9%

Vitamin E
1mg
9%

Magnesium
35mg
9%

Vitamin B1
0.11mg
8%

Vitamin K
7µg
7%

Iron
1mg
7%

Phosphorus
70mg
7%

Vitamin C
5mg
6%

Calcium
47mg
5%

Potassium
156mg
4%

Vitamin B6
0.07mg
3%

Zinc
0.47mg
3%

Vitamin B5
0.3mg
3%

Selenium
1µg
3%

Vitamin B2
0.03mg
2%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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