How to make tomato chokha: a recipe for a quick and spicy dish for Lent

During the rainy season, many people feel like eating something hot and spicy. However, during fasting, consuming regular pakoras made from legume powder or wheat flour is forbidden, which sometimes causes boredom. If you are observing the fast in Savan and want to prepare something crispy and delicious, potato bhajis made with brown rice flour will be an excellent choice. This dish is not only very tasty but also healthy, as brown rice flour provides the body with a large amount of energy and nutrients.

For preparation, you will need: 2 large potatoes (cut into long, thin pieces), half a cup of brown rice flour (Buckwheat Flour), 2 tablespoons of Samak rice flour or singada flour for extra crispiness, 2-3 green chilies (finely chopped), 1 teaspoon of grated ginger, Sendha salt to taste, half a teaspoon of ground black pepper, half a teaspoon of roasted cumin, finely chopped cilantro, and water as needed to create a slightly thick mixture. For frying, use fasting oil or peanut oil.

First, peel the potatoes and cut them into thin, long slices, similar to fries or pakoras. These slices must be thoroughly washed with water and then dried on a cotton cloth to remove excess moisture. Next, place the cut potatoes in a large bowl. Add the brown rice flour, Samak rice flour, Sendha salt, ground black pepper, cumin powder, green chilies, ginger, and cilantro to this bowl. It is important to add water very carefully so that the flour evenly coats the potato pieces, while avoiding a too runny consistency.

Pour fasting oil or peanut oil into a pan over medium heat, and it should heat up well. Then, place the mixture in small portions into the hot oil. The heat level should be maintained at medium or high to ensure the bhajis are soft inside and perfectly crispy outside. After this, fry them until golden-brown and crispy. Remove the finished crispy bhajis and place them on a paper towel to drain excess oil. Serve them hot with fasting green chutney made from cilantro and mint, as well as tea.

To make the bhajis crispy, it is crucial to thoroughly dry the potatoes after cutting; otherwise, the mixture will become wet. It is also recommended not to leave the mixture for long after adding salt, as salt can cause liquid to leach out of the potatoes.