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We hope you got benefit from reading it, now let’s go back to potatoe bhajia with tomato-mango salsa dip recipe. You can have potatoe bhajia with tomato-mango salsa dip using 15 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Potatoe bhajia with tomato-mango salsa dip:
- Get 6 large large potatoes
- Prepare 100 mls water
- You need Handful flour
- Take Pinch salt
- Take Egg yellow food colour
- You need 1 bunch dhania leaves
- Get 1 litre oil for deep frying
- Get For the dip
- Provide 2 medium grated tomatoes
- You need 1/4 grated onion
- Take 1 small slice grated mango
- Prepare Pinch salt
- Prepare 1 tsp vinegar
- Take A few leaves of dhania
- Prepare Chilli(optional)
Steps to make Potatoe bhajia with tomato-mango salsa dip:
- Peel the potatoes and slice them in round shape. Don't slice them very thin
- Mix the flour, salt, water, shopped dhania and food colour in a bowl until well combined. It should not be too thick nor too runny
- Put oil in a sufuria/a deep frying pan
- Once the oil is hot, deep the sliced potatoes in the flour mixture
- Now put the coated potatoes in hot oil and deep fry till firm and well cooked(for around 20mins)
- Don't turn the potatoes in oil to avoid breaking them. Let them cook well, and when hardened now you can turn
- When cooked, remove/drain from the oil
- For the dip, mix everything together
- Serve and enjoy😋
Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve. Just as all fresh and summery salsa recipes should, this one comes together in a flash. Consider the amount of each ingredient a suggestion rather than a rule set in stone. Watch how to make mango salsa in this short recipe video!
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