Khambhati dabda bhajia

Name: Khambhati dabda bhajia
Cuisine: British
Ingredients: 2 medium size potatoes; 1 cup fafda ganthia; 12 cloves garlic; 1 tablespoon coriander seeds; 1 tablespoon sesame seeds; 1/4 teaspoon powdered cloves; 1 teaspoon black pepper; 1/4 teaspoon turmeric; 1 tablespoon chilli powder; 1 teaspoon garam masala; 1 inch ginger; 1 teaspoon cumin coriander powder; Salt to taste (about less than 1/2 teaspoon); Juice of 1/2 lemon; 1 cup gram flour; 2 tablespoon rice flour; 1/4 teaspoon turmeric; 1/2 cup water; Salt to taste; Oil for frying

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Khambhati dabda bhajia

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

2medium size potatoes
Filling:
1 cup fafda ganthia
12 clovesgarlic
1 tablespooncoriander seeds
1 tablespoonsesame seeds
1/4 teaspoonpowdered cloves
1 teaspoonblack pepper
1/4 teaspoonturmeric
1 tablespoonchilli powder
1 teaspoongaram masala
1 inchginger
1 teaspooncumin coriander powder
Salt to taste (about less than 1/2 teaspoon)
Juice of 1/2 lemon
Batter:
1 cup gram flour
2 tablespoonrice flour
1/4 teaspoonturmeric
1/2 cupwater
Salt to taste
Oil for frying

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Steps

1

In a blender add all the ingredients of filling apart from lemon juice. Grind it to fine crumbs. Add juice of half a lemon and mix-well. Set aside.
2
3

Wash potatoes and remove skin. Slice it thin and keep it submerged in water.
In another bowl add gram flour, rice flour, turmeric and salt. Mix it with a whisk. Add water gradually and make batter. Whisk it in the same direction until it changes colour.
4
5

Remove a slice from water (do not dry)and spread the filling on top and take another slice and press it on top. Repeat for the rest of potatoes.
6
7

Heat oil on medium. Dip the sandwiched potatoes in the batter and deep fry them.
Enjoy 😉

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Cooksnaps

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Rekha Bapodra @rekhascooking

on August 14, 2022 22:04

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.