Bhajji pav, the westerner would never have imagined such an indian version of the sandwich! thinly-sliced potatoes are dipped in a besan batter and deep-fried. A stack of six to seven such crisp bhajjis are sandwiched in pav, to make a veritable feast! a good option for those who love street food but prefer to stay away from spices.
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 bhajji pav
For The Bhajji
1/2 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
3 medium sized potatoes , peeled and thinly sliced
oil for deep-frying
For the bhajji
- Combine the besan, turmeric powder, salt and ¼ cup of water in a bowl and mix well to make a smooth batter of pouring consistency.
- Heat the oil in a kadhai, dip a few potato slices in the batter and deep-fry till they turn light brown in colour and crisp from all the sides. Drain on absorbent paper.
- Repeat with the remaining potato slices and batter to make more bhajjis.
How to serve
- Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff it with 6 to 7 hot bhajjis.
- Repeat with the remaining ingredients to make 3 more bhajji pavs. Serve immediately with fried green chillies.