Mustard Oil 4 tbsp
Panchforan or jeera
Panchforan is a mixture of 5 seeds namely saunf, sarson, methi, ajwain and mangraila and is kept as a mixture in bottles along with other masalas)
Haldi(turmeric) half tsp
Red chili powder1 tsp
Dhania powder1 tsp
Jeera powder 1tsp
Wash the Potato and peel off the skin. Most people do not peel off the potato for making bhunjia.
Cut the Potato into Small pieces.
Heat oil in a frying pan and sprinkle the panchforan or jeera.
As the panchforan begins to splutter, put the washed potato slices also into the pan.
Increase the flame to high and saute the potato for 2 minutes.
Now put the powdered masalas into the preparation. Continue to saute for next 3 minutes.
Cover the panwith lid, and reduce the flame to low. Leave it covered for 5 minutes.
Now add salt to the preparation and saute thepotato on medium flame for 5 minutes. Then reduce the flame to minimum and cover the pan.
It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
The bhunjia gets externally crispy as well as internally tender by now. It can be served with rice and dal.
Check the blogging Marathon page to see what my fellow bloggers are cooking for BM#11.