One thing that I used to look forward during Navratri was sabudana - sinhgada bhajiya. Hot bhajiya dipped in cold curd tastes just awesome and mind blowing.
I loved them so much that I used to make them all the 3 times for breakfast, lunch and dinner. The bhajiyas will be there for sure. I used to make the batter in bulk and there will always be oil in the kadai. All I had to do is just fry the lovely beauties, dip them in curd and put them in my mouth.
No wonder I was what I was.
This is a almost non fried version of these bhajiya and they still taste mind blowing when they are eaten with curd.
1. 1 medium size potato finely chopped into square pieces.
2. 1 tsp cumin seeds.
3. 1/2 katori/bowl sinhgada aata/flour.
4. 1 katori/bowl sago seeds. They should be pre soaked overnight or for 2 - 3 hours.
5. 1 green chili finely chopped.
6. Little coriander leaves.
7. Salt to taste.
8. 1 and half tsp oil.
1. In a microwave safe bowl, put half tsp oil and then put the cumin seeds. Microwave for 30 seconds, keeping the bowl covered.
2. Add the potato, mix well, cover the bowl and microwave for 3 minutes. Open the bowl and check if the potatoes are cooked or not. If not microwave again for 2 minutes.
3. Now, add the sago/sabudana seeds, sinhgada flour, green chilli, coriander leaves. For half katori flour you need 3/4 katori water. Add water slowly because we need a thick batter. Just incase, if the bater goes thin, you can add more flour or if the batter goes thick you can add water. Lastly, add the salt.
4. Take a pan and rub 1 tsp oil on it. Rub it with your hands so that the pan is nicely coated.
5. Now switch on the gas, you need to put the oil drops on the place where you will put the bhajiya batter. So, start by putting the drop of ghee/oil and then putting 1 spoon of batter on that drop. Then, again put 1 drop oil/ghee on the batter and cover the pan. One side takes 2 -3 minutes to cook on medium heat. Once one side is grilled brown, flip over and again cover the pan.
The drop which we put on the bhajiya batter will seep inside the batter and will cook the bhajiyas evenly from inside.
The reason why we cover the pan is to cook the bhajiyas in steam, so the inside of the bhajiya is all soft where as the outside crust is crisp.
You need to adjust the heat between low and medium. If the pan gets too hot, switch to low flame and then one you put the batter and cover the pan switch to medium flame.
Both the side should be crisp and brown.
6. Take the bhajiyas out on a tissue towel, this will further drain any oil.
7. Serve hot with curd.
1. Remember, these are pure carbs so you cannot eat endless amount. 7 - 8 bhajiyas are more than enough for a meal.
2. You can make the batter and keep in fridge.
3. The bhajiyas freeze beautifully.