Batate bhajjil Upkari / Potato fry

                    Potato is a universal favourite veggie amongst all .A very versatile vegetable which suits in all dishes.We in Konkani cuisine also have many preparations from this humble vegetable ,a few of which I have already shared like the batate vaghu , batate ambado ,and the tava fry/phodi (replace the veggies with potato in recipe).Today sharing one more recipe called potato fry or batate bhajjil /bhajjun upkari which is  a kids favourite.This dish is also prepared during wedding and pre wedding functions but there the method differs.(do check Notes).A quick recipe which is easy to carry too while travelling.

Batate bhajjil upkari

Ingredients:-

• 7-8 Potatoes
• Red chilli powder as per your spice level
• Generous pinch of Hing/Asafoetida
• Curry leaves 1-2 sprigs
• 4-5 tbsp of oil (adjust more or less)
• Salt to taste

Method :-

1. Wash the potatoes well and peel them.
2. Cut them into two vertically and again into two so that you get wedges.
3. Chop medium thick triangles from them and drop them into water to remove the extra starch.
4. Once you are done with the chopping,remove them from water ,apply salt and toss them ,keep aside for 15-20 minutes.
5. Heat oil in a nonstick (preferably) kadhai.Once it is hot enough lower the flame and add curry leaves,hing and chilli powder and switch off .

6. Squeeze the potatoes and drop them in the pan and mix till the seasoning coats the potatoes evenly.

7. Switch on the gas, close the lid and roast the potatoes on low flame stirring and checking in between till they are cooked and roasted

   Batate upkari is ready to be served.

NOTES:-

1. Do not chop the potatoes too thin as they will wilt or too thick as they might not roast properly.
2. Do not add water at any stage.
3. I have used regular as well as kashmiri chilli powder to balance the hotness and the colour.
4. You can add pinch turmeric powder too in the seasoning.
5. I do not prefer adding mustard seeds ..you can add if you wish.
6. The chopped potatoes after squeezing are deep fried in batches …then mixed with the seasoning and roasted again with/without chilli powder when made in weddings or any other functions.

                     Here’s a picture shared by my friend and co blogger Asha Radhakrishna shenoy of the same upkari when done in functions as I had mentioned. Here she has not deep fried it but has used seasoning and red chillies.