Posts Tagged ‘potato’

Yesterday, when we were just sitting and thinking what to make for dinner or should we go out to eat. Then hubby dear suggested to make some aloo paratha. Hubby loves any kind of stuffed paratha especially aloo paratha. Paratha with some yogurt and pickle…ahh, sounds bliss to me too!

But then I didn’t wanted to make same plain stuffed paratha. Hence this idea came into my mind to use some mint leaves and cucumber. Cucumber, why?? I saw my dear friend adding grated cucumber to thalipeeth (will have that recipe for you soon) which I liked. So I kneaded the dough with this two ingredients. As this was my first attempt, adding mint leaves to the paratha, I wasn’t sure about the end result. But as soon as I made one paratha and give it my son and saw him eating I Knew it must be really good and then followed his comment, ‘yummy mama’. Incidently that is the only word he knows to say after having some food, well I will take it.. 🙂  . But really the parathas were so good that you can eat just as is without any pickle or yogurt on side.


  • 1 cup mint leaves, chopped
  • 1/2 cup grated seedless cucumber
  • 2  1/2 cups whole wheat flour
  • 1/4 cup yogurt
  • 2 clove of garlic, crushed
  • 1 inch ginger grated
  • 1 tablespoon white sesame seeds plus 1 more tablespoon for sprinkling
  • 2 green chillies( you can adjust according to your taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 2 tablespoon olive oil

For potato filling:

  • 1 medium Idaho potato
  • 2 tablespoon chopped mint leaves
  • 2 green chillies, chopped
  • 1 garlic cloves, crushed
  • 1/4 cup chopped white onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dried mango powder
  • 1/2 teaspoon oil
  • salt to taste


  • In a large mixing bowl combine flour with yogurt, grated cucumber, garlic, green chilli, ginger, sesame seeds, turmeric powder, coriander powder and olive oil. Knead it into a soft dough by adding little water. Once done keep the dough aside covered for 30 minutes or so.
  • Meanwhile pressure cook potato, peel and mash the same.
  • Heat oil over medium high heat, add onions, garlic, green chillies. Cook for 2 minutes. Add turmeric powder, coriander powder, garam masala powder and salt to taste and cook for another 1 minutes or until the raw smell of the spices disappears.
  • Add the mashed potatoes and mango powder to the masala and mix well and keep it aside.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it,  and sprinkle some sesame seeds on top and roll it into circle about 5-6 inch in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown.
  • Serve  with yogurt and pickles of your choice.

Memorial day weekend was full of fun, we were visiting our friends place in Ohio for a week. Our memorial day started early friday and we reached there around midnight. Even after a long drive as soon as we saw them we all were fully charged and ready for a long night talk. Even my two-year old does not wanted go to bed. We chatted the whole night almost till the sunrise. Then on memorial day we went for a day trip to an island in Lake Erie and enjoyed day of fun and jet skiing.

Weekend is over and after coming home it was so difficult to go in kitchen and cook something. My friend had made incredibly delicious dishes every day and pampering us with everything. It was like I have visited home and eating all delicious foods made by my mom… Just bliss!!

I still have not cooked anything so far, this dish is one that I made earlier.

Stuffed pepper or more precisely in Indian term Bharva mirch is one of my all time comfort dish, hubby loves this too. This is another one of those dish which looks like they take a lot of time and effort to put together but it is very easy. There are different variation to this recipes but traditionally this is stuffed with mashed potatoes which is seasoned with some indian spices and herbs. And you’ve got yourself a perfect, healthy and delicious side dish to serve along with roti or rice.


For stuffing:

  • 1 large Idaho potato
  • 3 medium-sized green bell peppers
  • 1 teaspoon olive oil
  •  1/4 teaspoon cumin seeds
  •  1/4 teaspoon mustard seeds
  •  2 garlic cloves finely chopped
  •  2 tablespoon white onion
  • 1 green chilli finely chopped
  •  1/2 tsp turmeric powder
  •  1 teaspoon coriander powder
  •  1/4 teaspoon garam masala
  •  1/4 teaspoon raw mango powder
  •  handful of fresh cilantro leaves, chopped
  •  Salt to taste

For Masala:

  • 1 large white onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon olive oil
  • 1/2 cup crushed tomatoes
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon cumin powder
  • salt to taste


  • Wash the green peppers well and pat dry with paper towel. Cut the tops off. Remove the seeds and membranes inside and make a hollow.Keep all cleaned peppers aside for later use.
  • Wash the potatoes and then boil till soft. Peel, mash roughly and keep aside for later use.
  • Heat oil in a pan on medium heat, add the cumin seeds, mustard seeds and cook till spluttering stops. Now add  chopped onions, green chillies and garlic and fry till the onions turns light golden.
  • Now add turmeric powder, coriander powder, red chilli powder garam masala powder and fry for 1 minute. Add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the fire, add dried mango powder and salt to taste and mix well. This will be our potato stuffing . Cool of the mixture before stuffing the peppers.
  •  Fill each green pepper to the top with the mashed potato mix. Press down and top up to ensure they are well filled.
    Heat the remaining cooking oil in a pan on a low flame. Add  the onions, garlic, green chillies and cook until the onions are soft.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, cumin powder and cook for 4-5 minutes. Place the stuffed bell peppers in the pan on the masala and cook them covered on medium heat for about 15 to 20 minutes.
  •  Turn them to sides in-between so that they could get brown on all sides. Place the peppers on a serving dish carefully and drop the rest of the masala on top of it to serve.
  •  Serve this scrumptious dish along with roti..


Onion and Potato fritters

Posted: February 25, 2011 by incidentalcooksuman in Indian Food, Snack, Street Food
Tags: , , , , , , , , , ,

Every mumbaikers knows how unique, delicious and satisfying street foods are in mumbai. You can find stalls at every street corners, beaches and railways stations. And no matter what time you visit you will surely going to get hot food year around. I have never thought I will be missing these street food so much until I moved out of the city after marriage. And then I started craving each one of them. There’s something special about them that you cannot get at home. Ofcourse the one at home are healthy for you but co’mon they cannot beat the divinely tasty and unhygienic indulgence…:) correct?

Enough said let me come back to the point. So, today I am  going to share the recipes for kanda bhaji and batata bhaji which you will often get at Vada Pav stalls.  Kanda bhaji is onion fritters and batta bhaji is potato fritters.

Onion and Potato fritters

Onion and Potato fritters


For Kanda bhaji:

  • 1 large purple onion, thinly sliced
  • 1 cup besan/Chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for deep-frying


  • Mix the sliced onions with pinch of salt and keep it aside. It will leave some moisture.
  • Add besan followed by turmeric powder, red chilli powder and salt to the onions. Mix well, and add some water to make batter. Batter should be thick and should coat every slice of onions.
  • Heat oil for deep frying.
  • Once the oil is heated, drop few fritters and fry them until they are golden brown and crispy. Do it in batches, do not over crowd the pan.
  • Drain on paper towel and serve hot.

For Batata/Potato Bhaji:

  • 1 Large Idaho potato, thinly sliced, unpeeled
  • 1 cup besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • pinch of baking soda
  • salt to taste
  • Oil for deep frying


  • Mix besan with rest of the ingredients except oil. The batter should be thick such that it coats the slices of potato.
  • Heat oil for deep-frying. Once the oil is heated enough, take a slice of potato, dip in batter and carefully drop in hot oil, one at a time. Do not over crowd the pan or else you will end up with soggy, not crispy fritters.
  • Fry the potato fritters on both the sides until golden brown and crispy.
  • Drain on paper towel and serve hot with ketchup.
Onion fritters

Onion fritters