Ingredients For POTATO PAKORA STUFFED WITH GARLIC CHUTNEY (Traditionally known as KANA BAWA BHAJIYA) Recipe
as required For Garlic Chutney
5 nos Kashmiri chillies (deseeded)
12 nos Garlic Cloves
1 teaspoon dry mango powder
1 teaspoon chat masala
1 teaspoon ginger chopped
as required salt to taste
as required For Bhajiya (pakora)
5 nos Boiled potato (remove skin)
0.75 cup Besan
0.5 teaspoon turmeric powder
1 teaspoon chilli powder
0.25 teaspoon Asafoetida
1 tablespoon Oil
as required salt to taste
Directions : POTATO PAKORA STUFFED WITH GARLIC CHUTNEY (Traditionally known as KANA BAWA BHAJIYA) Recipe
STEP 1.Soak red chillies in 1/4 cup hot water for 10 minutes
STEP 2.Add soaked chillies and remaining masala to the grinder. Add 3 to 4 tablespoons of water in which red chillies were soaked. Grind them to a smooth paste. Red garlic chutney is ready.
STEP 3.In a mixing bowl add besan, salt, turmeric powder, chilli powder, asafoetida and oil. Make a thick batter for pakora using water. Whisk the batter so no lumps remain.
STEP 4.Cut thick slices of potato to pair in two's. Apply garlic chutney in between two slices. Coat sandwich potatoes with batter on both sides with help of spoon. Place a parchment paper in Airfryer basket. Drop the bhajiya on it leaving space between two. Air fry bhajiya in Airfryer for 10 to 12 minutes on 200* or till they become golden brown. Check and flip in between. You can deep fry them too.
STEP 5.Delicious and spicy kana Bawa bhajiya are ready. Enjoy
Nutrition value
291
calories per serving
11 g Fat13 g Protein35 g Carbs7 g FiberOther
Current Totals
11 g Fat
13 g Protein
35 g Carbs
7 g Fiber
MacroNutrients
Carbs
35 g
Protein
13 g
Fiber
7 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
36 mg
Iron
4 mg
Vitamin A
37 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
247 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
101 mg
Manganese
1 mg
Phosphorus
190 mg
Selenium
5 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
