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Tips and Tricks: Potato cabbage vegetable is made in every house and it is also consumed. Bhujia children made of potato and cabbage are also very much liked. You can also give it to children’s lunch. Apart from potato vegetables, if you want to try something different, then you can make the recipe of potato cauliflower. Let us tell you how …
Potato-cabbage bhujia has its own importance in Indian kitchen. It is counted among the most liked vegetables from North India to the entire country. From the daily food of the house to the festival of the house and the guests also holds a special place of potato-cabbage. Often people complain that while making Bhujia, cabbage and potatoes start sticking to the pan or the vegetable breaks more soft. But by adopting some easy tips, you can make crisp and delicious potato-cabbage bhujia, which will not stick to the pan at all.
Material Preparation: To make potato-cabbage bhujia, first take fresh potatoes and cauliflower. Wash the potatoes and cut it into thin square pieces and make small pieces of cabbage. Put the cabbage in light hot water and soak it for 5 minutes. This will clean the cabbage and will also taste its taste. Apart from this, normal spices like green chillies, ginger, tomato, cumin, turmeric, coriander powder and red chili powder will be required.
Cooking Recipe: First of all, heat two to three teaspoons mustard or refined oil in the pan. When the oil becomes slightly hot, add cumin, green chili and ginger and fry it. Now add potato pieces and fry for 3–4 minutes on light flame. After this, add cabbage and cook both of them well. Keep in mind that the heat remains medium.
Now add turmeric, coriander, red chili powder and salt as per taste. After adding spices, cover the vegetables and let it cook for 7–8 minutes. Keep stirring in between so that the vegetable does not stick to the pan. If you want, you can sprinkle a little water, but adding too much water will reduce the taste of the vegetable.
Special Tips: The vegetable does not stick in the pan, the oil should be heated well. While cooking the vegetables, keep the heat between the high and medium. After cooking, adding green coriander over it doubles the taste doubles.
In this way, the potato-cabbage’s bhujia will be crispy, delicious and fragrant. It looks fantastic with roti, paratha and dal-rice. By taking the right way and some care, you can lift the real taste of potato-gobhi bhujia without any trouble.
