For Matki Bhaji
- 2 Cups boiled mixed sprouts (Mainly matki, green vatana. I use all types of sprouts as it is easier way to feed childrens and elders :P)
- 1 medium sized boiled potato.
- 1 teaspoon Hing (Asafoetida)
- 1 tsp Garam Masala
- 1/4 tsp Haldi (Turmeric)
- Salt as per taste
- 1 tablespoon Oil
For Kolhapuri Paste
- 2 Medium size finely chopped Onion
- 1 tomato Finely chopped
- 1/2 Cup fresh Coconut Grated (Can use Desiccated Coconut also)
- 4 tablespoon Oil
- 1 teaspoon Hing
- 2 teaspoon Kolhapuri Masala (Adjusted as per taste) (If not there can use mix masala also, I have used it once)
- Above Kolhapuri Paste
- 1 tsp Hing
- 1-2 tablespoon Kokum water soaked (I don’t get this here so I do not use it)
- 5 tablespoon Oil
- 3-4 tsp Red chilly powder (adjusted as per taste)
- Salt as per taste
- Mix Farsan
- Chevada (I do not have it many a times)
- Barik Sev
- 2 finely Chopped onions
- Corainder to garnish
1. In a pan heat the oil, add hing and mustard seeds.
2. Once the seeds crackle add the Matki mix and mashed potato.
3. Very little water (preferably use the same water in which it is boiled). We do not want it watery.
4. Add Garam masala and salt and cook on slow gas for 5-10 mintues
2. Add the chopped onion and cook till translucent.
3. Add the coconut and Kolhapuri Masala and roast it for around 5 minutes.
4. Add onion and cook till the pan leaves the oil or until you smell a nice aroma. Around 5-8 minutes.
5. Switch off the gas and let it cook.
6. Once cooled grind it in a mixer with a little water.
(This paste can be used in different Gravy bhajis also, eg; Egg Curry. Store in the freezer for longer shelf life)
2. Once Oil gets heated quickly add the Red chilly powder and mix immediately. Do not let the Chilly powder burn.
3. Add 2-3 tablespoon of above prepared Kolhapuri paste and add Water in desired quantity. Add kokum water if you have. Add Salt
4. Bring it to a boil and switch off the gas.
1. In a serving bowl first add the Matki bhaji (2-3 tablespoon)
2. Add 1 tablespoon Kolhapuri Paste (optional here, if you want it more spicy – can add it later)
3. Add 1 tablespoon each of Chivada, mix farsan, Chopped onion.
4. Add the rassa as per consistency required and 1 teaspoon lemon juice
5. Garnish with Barik sev and chopped corainder and serve with Indian Pav
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