Bhaji pav is a Mumbai street food where potato fritters (aloo pakoda, potato bajji) are stuffed between bread rolls aka pav and topped with spicy and sweet chutneys.
Add ¼ teaspoon ajwain, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, 1 pinch asafoetida (hing) and 1 pinch baking soda (optional).
Add 5 to 6 tablespoons water in parts and whisk to a smooth batter.
Rinse, peel and slice two medium potatoes thinly.
Heat oil for deep frying in a kadai or pan. Test a small portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.
Dip each potato slice in the batter and coat it very well.
frying batata bhaji
Then gently slid the batter coated potato slices in hot oil.
Add the number of potato slices depending on the size of kadai. Do not over crowd kadai. Fry at medium flame.
When one side is light golden, then gently turn over the potato pakoda and continue to fry.
Turn over a couple of times and fry till the potato bhajis are golden and crisp.
Remove the crisp and golden fried potato bhajji with a slotted spoon.
Place aloo pakoda on kitchen paper towels to remove extra oil. Fry the remaining potato slices in a similar manner.
assembling batata bhajji pav
Keep all ingredients ready before you start assembling. When the potato pakoras are still hot or warm, slice each pav in two parts.
Spread some tamarind dates chutney as required on the pav.
Next spread some green chutney on the pav.
Sprinkle dry garlic red chili chutney or dry peanut chutney. If you want you can also add some chopped onions in the stuffing.
Place 4 to 5 potato pakoras and close the pav.
Serve bhajji pav straight away with some fried salted green chilies, green chutney and sweet tamarind chutney.
Notes
Approximate nutrition info is for 1 batata bhaji pav.