Goenchi patal batata bhaji
Goenchi patal batata bhaji ( Goan watery potato bhaji):
If anyone of you visit the famous Goan restaurants for breakfast, they will serve you one of their famous puribhaji which have choices for you to opt for either sukhi batata bhaji or patal batata bhaji or mix bhaji. Well, sukhi batata bhaji is the dry version of potato bhaji, whereas the patal batata bhaji is the watery version, however the preparation of both bhajis differ a lot. Mix bhaji is served with chanya tonak and patal batata bhaji which most of the Goans prefer to have in the restaurants with puri or pau/goan bread.
Today am going to show you the preparation of patal batata bhaji at home which you can enjoy with puri or pau. Its ingredients are very few and its quick to prepare, only the technique of preparing the bhaji matters.
I tried preparing this kind of bhaji just by tasting the patal bhaji of famous Goan restaurant of Margao- Cafe Tato. My main inspiration to try this out at home is my husband who always praised it ( am sure many Goans also praise their patal bhaji). So trying several times, at last I got the real exact taste of the patal bhaji of Cafe Tato to my homemade patal batata bhaji which am going to share with you here.
Let's go through the simple recipe.
Ingredients:
Potatoes-1kg
Green chillies-8-10
Hing-1-2 small pieces
Mustard seeds-1 tsp
Jeera-1 tsp
Haldi powder-1 tsp
Karipatta leaf-1 ( optional)
Sugar-1 tsp
Salt as per taste
Coriander leaves-1 cup
Water as required
Butter-2-3 tsp
Oil-2 tablespoons
Method:
Boil potatoes and cut into very fine pieces. Cut green chillies also to fine pieces. Also chop coriander leaves into fine.
Heat water and keep.
In the cooking vessel, add oil, hing, mustard seeds. Once they splutter add jeera, karipatta (optional), green chillies, haldi powder. Mix nicely. Add chopped potatoes. Saute nicely for 2 mins.
Add hot water little by little mixing evenly till you get a watery consistency of your bhaji.
Add sugar, salt and coriander leaves.
Take a masher and mash your potatoes inside your cooking bhaji for 1 minute till you get a potato mashed gravy consistency to your bhaji. Do not mash too much!!. Here the techique of preparation matters a lot. Potato pieces should be visible and not mashed like pau bhaji. Add more water if the consistency is too thick.
You can even use knife to cut the pieces to more fine inside the cooking bhaji till potato pieces are chopped to finest quality and some get mashed to give your bhaji a potato gravy. Take care of your water quantity, adding too much spoil the full stuff, adding little will also lead to less water in your gravy. Here we cannot measure the amount of water, it depends on how your potatoes are mashed and quantity of your bhaji.
Next add butter and mix well. Let your bhaji boil very well.
Done. Serve with puri or pau ( Goan bread).
Tip:
Your patal bhaji turns outstanding on following factors:
1) Amount of oil used
2) Amount of butter used
3) Technique of mashing potatoes
4)Amount of water used and way of adding it in gravy.
5) Coriander leaves for perfect aroma and flavour (these are very much mandatory in your patal bhaji).
Happy cooking!!
If anyone of you visit the famous Goan restaurants for breakfast, they will serve you one of their famous puribhaji which have choices for you to opt for either sukhi batata bhaji or patal batata bhaji or mix bhaji. Well, sukhi batata bhaji is the dry version of potato bhaji, whereas the patal batata bhaji is the watery version, however the preparation of both bhajis differ a lot. Mix bhaji is served with chanya tonak and patal batata bhaji which most of the Goans prefer to have in the restaurants with puri or pau/goan bread.
Today am going to show you the preparation of patal batata bhaji at home which you can enjoy with puri or pau. Its ingredients are very few and its quick to prepare, only the technique of preparing the bhaji matters.
I tried preparing this kind of bhaji just by tasting the patal bhaji of famous Goan restaurant of Margao- Cafe Tato. My main inspiration to try this out at home is my husband who always praised it ( am sure many Goans also praise their patal bhaji). So trying several times, at last I got the real exact taste of the patal bhaji of Cafe Tato to my homemade patal batata bhaji which am going to share with you here.
Let's go through the simple recipe.
Ingredients:
Potatoes-1kg
Green chillies-8-10
Hing-1-2 small pieces
Mustard seeds-1 tsp
Jeera-1 tsp
Haldi powder-1 tsp
Karipatta leaf-1 ( optional)
Sugar-1 tsp
Salt as per taste
Coriander leaves-1 cup
Water as required
Butter-2-3 tsp
Oil-2 tablespoons
Method:
Boil potatoes and cut into very fine pieces. Cut green chillies also to fine pieces. Also chop coriander leaves into fine.
In the cooking vessel, add oil, hing, mustard seeds. Once they splutter add jeera, karipatta (optional), green chillies, haldi powder. Mix nicely. Add chopped potatoes. Saute nicely for 2 mins.
Add hot water little by little mixing evenly till you get a watery consistency of your bhaji.
Add sugar, salt and coriander leaves.
Take a masher and mash your potatoes inside your cooking bhaji for 1 minute till you get a potato mashed gravy consistency to your bhaji. Do not mash too much!!. Here the techique of preparation matters a lot. Potato pieces should be visible and not mashed like pau bhaji. Add more water if the consistency is too thick.
You can even use knife to cut the pieces to more fine inside the cooking bhaji till potato pieces are chopped to finest quality and some get mashed to give your bhaji a potato gravy. Take care of your water quantity, adding too much spoil the full stuff, adding little will also lead to less water in your gravy. Here we cannot measure the amount of water, it depends on how your potatoes are mashed and quantity of your bhaji.
Next add butter and mix well. Let your bhaji boil very well.
Done. Serve with puri or pau ( Goan bread).
Tip:
Your patal bhaji turns outstanding on following factors:
1) Amount of oil used
2) Amount of butter used
3) Technique of mashing potatoes
4)Amount of water used and way of adding it in gravy.
5) Coriander leaves for perfect aroma and flavour (these are very much mandatory in your patal bhaji).
Happy cooking!!
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ReplyDeleteThank you very much
DeleteYour receipt is excellent ! But J feel that Taro's add cornflour to thicken, and save on the potatoes
ReplyDeleteThank you very much for appreciation of my recipe. I didnt know Tato add cornflor to thicken, but I dont use cornflour in my recipe. Its just tastes good and thickens well by potatoes and amount of mashing them.
DeleteAdding butter took the dish to another level.. very nicely u hv pictured the steps.. it tasted very similar.. turned out to be very nice.. thankyou😀. Hope to see and do many recipes from your blog..😀.
ReplyDeleteThank you very much for trying out my recipe, am very happy that you liked it and got satisfied by the preparation. You are very motivating for me. Yes, I will share many of my recipes and hope that you try the same. Thanks again!!
DeleteItried it came very well. After leaving goa 15 years I tasting same. Best ptal bhaji I ate at mardol bus Stop hotel.
ReplyDeleteThank you so .such you tried my recipe and am happy you liked it. Keep trying my other recipes too!! Am sure you will love it. Tkcr and thanks again.
DeleteThank you so much for your generous recipes. I love and appreciate the details that you share about the recipes. That's extremely kind of you. God bless you and keep up the wonderful work.
ReplyDeleteThank you very much on appreciating my recipes..
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