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Dum Aloo and Bhey Skewers
By : Rehana Khambaty
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. Boil the potatoes, peel and keep aside.
  2. Scrape the lotus stem and cut into one inch thick and diagonal pieces.
  3. Boil these in salted water till tender.
  4. Now put the potatoes and lotus stem pieces in a mixing bowl.
  5. Add salt and all the tomato puree. Mix gently.
  6. Heat the oil in a non-stick pan and place the potato and lotus stem mixture into the pan.
  7. Stir fry for 2-3 mins. Place alternately one piece potato, one piece lotus stem on wooden skewers.
  8. Place the bhujia on a plate. Roll the prepared skewers in the bhujia and serve at once as a snack.
  9. If you don't have lotus stem, you can use only potatoes or substitute lotus stem with broccoli or cauliflower. In this case, you do not need to boil these vegetables – just stir fry them.
Ingredients:
Small sized to medium sized potatoes - 300 gms
Lotus stem. bhey - 300 gms
Ginger-garlic paste - 2 tbsp
Tomato puree - 3 tbsp
Haldi powder - 1/2 tsp
Coriander powder - 2 tbsp
Annar daana powder - 1/2 tsp
Red chilli powder - 1/2 tsp
2 tbsp. oil - 2 tbsp
Salt to taste

For garnishing:

Hot gram or bhujia - 1 cup

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