The Goan Style Sukhi Potato Bhaji recipe is a no-onion,no-garlic vegetable not dry nor is it runny. It is just right for you to scoop it up with buns or pav.
The other day I was to meet Sharmila Rao as I was to pick up some books from her. Actually I think that books is just an excuse, I like to meet her.
- 1 ½ cups rice flour
- ½ cup maida
- ½ cup butter
- The oil from pickle (optional)
- Salt to taste
- 1 spring curry leaves
- Oil to fry
- While this is mixed heat oil in a kadhai/wok.
- Mix the rice flour, maida, butter, curry leaves and oil from the pickle if using. Check the salt use if needed.
- Knead to a soft dough. Use water only if needed.
- Pinch off small bits of dough in the hot oil.
- Fry till light golden.
- Store in a air tight container.
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