Raw Potato Dosa Recipe: Crispy Pancake Without Rice and Yeast

When you crave variety instead of the usual dal and rice for lunch, you can prepare spicy and aromatic Chhawali Batata Rassa, which is a signature dish of Maharashtra. This dish is made from beans (chhawali) and also includes potatoes, and its recipe is quite simple to make at home.

Maharashtra, along with Rajasthan and Uttar Pradesh, is known for its unique and delicious culinary recipes. In traditional Maharashtrian cuisine, spicy and hearty rassa (thick soups) hold a special place. Although many have heard of Batata Rassa, this presents the recipe for Chhawali Batata Rassa.

This popular local dish is made from beans (chhawali), i.e., lobia, and potatoes. Below is the step-by-step process for preparing this dish.

Preparing Chhawali Batata Rassa

First, heat oil in a pan and fry finely chopped onions until golden brown. Then add grated dried coconut and cook it until it achieves a light golden hue. As soon as a pleasant aroma starts coming from the coconut, turn off the heat.

Transfer this mixture to a blender together with garlic, ginger, green chili, green coriander, and chopped tomatoes. Add a little water and blend all ingredients until an absolutely smooth paste is obtained.

Pour two tablespoons of oil into the same pan and add the prepared paste. It needs to be well fried until all the liquid evaporates and the oil begins to separate from the edges of the spices. After that, mix in red chili powder, turmeric, Goda masala, and salt, continuing to fry the spices for some more time.

Next, add the soaked lobia and chopped potatoes to the pan, stirring thoroughly with the prepared mixture. Pour in hot water, cover with a lid, and cook until the lobia is completely soft and the potatoes are well cooked.

The consistency of the rassa and the level of salt and spices can be adjusted as needed. Optionally, the dish can be garnished with fresh green coriander at the end.

What to Serve With

Thanks to the use of coconut, garlic, ginger, green chili, and special Goda masala, this dish has a unique taste and aroma. In Maharashtrian homes, it is often served with roti, bhakri, or rice, and can also be complemented with papad and pickled vegetables.

When you crave something spicy and crunchy for evening tea, you can prepare Alu Kurkure. If you are tired of usual samosas, pakoras, or cookies and want to try something new, homemade potato kurkures will be an excellent choice. These snacks, made from potatoes, are characterized by a crispy outer shell and a soft texture inside. To add extra crispiness after frying, a coating of pohé is used.

The taste of these snacks is enhanced by adding green pepper, mint, cumin powder, and lemon juice. They can be served with green sauce or tomato sauce during an evening tea party. Below is the recipe for making crispy potato kurkures and a list of necessary ingredients.

Ingredients

For preparation, you will need: 4 small potatoes, ¾ cup of wheat flour, ¾ cup of pohé, 1-2 sliced green peppers, 1 teaspoon of cumin powder, a little mint leaves, salt to taste, 1 teaspoon of lemon juice, vegetable oil for deep frying, and water as needed.

Jaisalmer, known as the Golden City of Rajasthan, is on the list of must-visit places for travel enthusiasts. This historic city in Rajasthan attracts people from all over the world with its beauty, crafted from golden sand and yellow sandstone. Furthermore, the local cuisine of Jaisalmer is so delicious that it inspires the desire to try something new.

The yogurt-based chickpea and potato curry is especially recommended for lunch. Its flavor is multiplied when served with rice or flatbreads, and preparation does not require much time or effort. Although you have probably tried spicy versions of this dish, Jaisalmer prepares an excellent chickpea and potato curry using yogurt instead of garlic and onion, and after the first taste, you will want to cook it again.

Jaisalmeri Allu Chana Recipe:

Below is the method for preparing Jaisalmer-style chickpea and potato curry.

Ingredients for Jaisalmeri Chana-Allu

To prepare, you must first boil the chickpeas and potatoes. The soaked black chickpeas should be boiled in a multicooker with water and a small amount of salt until four or five whistles are heard. The potatoes are also boiled separately, peeled, and cut into cubes.

Next, you need to prepare the yogurt mixture. In a bowl, mix whisked yogurt with gram flour (besan), turmeric, red pepper powder, and coriander powder. The flour must be thoroughly mixed into the yogurt so that no lumps remain.

After that, prepare the aromatic tempering. Heat ghee or oil in a pan, and fry cumin seeds, sesame seeds, and asafoetida in it. Then add grated ginger and green chili, which are fried for a few seconds. Then reduce the heat to minimum, and gradually pour the yogurt-flour mixture into the pan while stirring constantly.

Next, bring the sauce to a boil. Increase the heat to medium, and stir the mixture constantly until it boils, which prevents the yogurt from curdling. After the sauce boils, add the boiled black chickpeas and chopped potatoes, as well as salt. Cover the dish and simmer over medium heat for 5–7 minutes so that the spices fully penetrate the chickpeas and potatoes.

The final step is adding dried mint. When the dish is well cooked and a light layer of oil begins to appear on the surface, turn off the heat. Finally, sprinkle the dish with crushed dried mint and finely chopped fresh herbs for garnish.