An indulgent bite full of the flavours of Gujarat
For Bhaji na Dhebra: 1 cup bajri flour 1/3 cup wheat flour 2 tbsp jowar flour (optional) 3 tsp oil 1/4 cup finely chopped methi (if not available, substitute with cilantro) 1 tsp grated ginger 1/2 tsp green chili paste (or per taste) 1 tsp sesame seeds (optiona) 1/8 tsp hing 1/2 tsp haldi 1/2 tsp red chili powder 2 tsp sugar Salt per taste 1/2 tsp Fab Premium Mango Pickle ~1/2 cup yogurt For Bateta nu shaak (sukhi aloo sabji) 3-4 Small white potatoes washed, scrubbed clean and cut in the size and shape of your choice. (I cut them into thin slices for the appetizer presentation) 1/2 tsp haldi 1 tsp red chili powder (or per taste) 1.5 tsp sugar 2 tsp coarsely crushed fennel seeds 2 tsp dhaniya jeera powder (dhana jiru) Salt to taste 1/2 tsp Fab Premium Caramelized onion Oil for cooking or oil spray for air frying For Kesar Shrikhand 1 cup Greek yogurt or plain thick yogurt that has been strained well 4 heaping tbsp powdered sugar (or more if you like it sweeter) 7-8 drops Fab Premium Kashmiri Saffron |
1. Arrange the mini dhebras on a platter. 2. Place a slice of the cooked potato on a mini dhebra bite 3. Pipe or spoon a dollop of the chilled shrikhand on the potato. 4. Enjoy!