Aayi serves this bhaji with chapathi during Saturdays when we don’t eat nonveg, garlic and onions. I had written more about these fasting days in my potato bhaji with poha masala post. Usually this and chapathi are served for breakfast. Aayi has many such no-onion, no-garlic side dishes that go well in such days.
This bhaji was always at the back of my mind, but I had never prepared it. But after coming to US, I needed something to go with chapathi in my husband’s lunchbox. I was bored of making same thing again and again, so I asked Aayi and prepared this. This bhaji has only a few very common ingredients, but the bhaji turns out to be very very tasty.
Ever since I heard ginger helps in reducing headaches, I am making this bhaji as well as ginger tea whenever possible.
Ingredients: 2 cups chopped boiled potatoes 1 and 1/2 tea spns grated or finely chopped ginger 1/2 tea spn cumin seeds 3-4 curry leaves 3-4 green chilies 1 tbl spn grated coconut 2-3 strands of coriander leaves A pinch turmeric Oil Salt
Method: Heat oil and add cumin seeds. When they are fried, add ginger, curry leaves and slitted chilies. Fry for sometime. Add potatoes, turmeric and 2 cups of water. Add chopped coriander leaves, coconut and salt. Cook for another 1-2mins. Serve hot.
Serves : 2-3 Preparation time : 15mins
Aruna sent me this recipe few days back. She said, “I don’t know what the below recipe is called, but it is a snack which is liked by all at my place. I made this today after about 2 months. In Mumbai it is very famous and is always made out of green chana . It is available on all road side stalls till midnight. I haven’t seen it in any other places or restaurants. Here is the recipe of this snack either call it chaat or chana masala . I can say it is somewhat like a kind of bhel . We can make it with dry green chana or Kabuli chana or black chana . In Mumbai, on the roadside stalls I have seen it with green chana . Once upon a time there was a shortage of green chana in Mumbai, maybe at least 15 years ago. That was the time I saw them selling with black chana “.
I prepared this recipe and loved it.
Ingredients: 1 cup boiled green chana /black chana / kabuli chana 1 boiled potato 1 tomato chopped 1 onion chopped 1 tbl spn grated raw mango(optional) 1 small green chili finely cut 1 tsp chat masala ½ tea spn amchur (optional) ½ tea spn roasted cumin powder ½ tea spn chili powder(optional) 1 tbl spn lime juice 2-3 strands coriander leaves Salt
The onions available in US are considerably bigger than those in India. So adjust according to taste.
Method: Cook chana in pressure cooker till soft. Mix all the ingredients in the same pressure cooker when the chana is hot. Squeeze in lemon juice, garnish with fresh coriander and serve.
Serves : 2-3 Preparation time : 15mins
PS: Do not add any of the salad vegetables like cucumber. Above is exactly the way it is served on roadside stalls in Mumbai.
