Thechlele Potatoes is a quick and simple bhaji. It is slightly spicy and is usually served with Poli.It is prepared with the skin, thus retaining the vegetable's nutrients. Here's the recipe.
Potatoes 500 gms (the small variety)
Oil 1 1/2 Tbsp
Mustard Seeds 1/2 tsp
Asafoetida 3/4 tsp
Turmeric 1/2 tsp
Red Chilli Powder 1 1/4 tsp
Salt To taste (~1 1/2 tsp)
Corriander To Garnish
1.Wash the potatoes well.You need to get rid of all the soil/dirt before you proceed lest the bhaji has an earthy taste.It takes a bit of an effort, but it'll be worth it in the end.
2.Pound the potatoes. Traditionally a पाटा -वरवंटा , is used, but if you don't have one, a mortar and pestle will work just fine.You want the chunks to be of slightly varying sizes.This lends a great texture to the final product.
3.Heat oil in a non-stick pan. Add the mustard seeds and after they crackle add the asafoetida and turmeric powder.
4.Add the potatoes and mix well.Cover and cook them.Stir them frequently.
5.Once the potatoes are al dente, add the chilli powder and salt.Mix well.
6.Cover and cook the bhaji. To make sure the potatoes have cooked, test one of the larger chunks. The smaller ones will cook easily, but you need to make sure the larger ones are cooked as well. Raw potatoes aren't appetising! This bhaji takes a little longer to cook than Potato Kachrya since the potato pieces are not uniform in size.
7.When the bhaji is cooked, garnish it with coriander and serve hot.
The bhaji is best consumed on the same day.
This recipe will give you approximately 510 calories.