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Transform Leftover Farsan into a Flavorful Bhaji

Shubham Nimbalkar
Don't waste leftover farsan! Transform it into a delicious, spicy bhaji with this easy recipe. Perfect with chapati or bhakri.
Prep Time 15 minutes
Cook Time 15 minutes
Course Bhaaji
Cuisine Indian
Servings 4

Ingredients
  

  • Oil
  • 2 Urad Dal Papad
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 2 Onion Chopped
  • Paste: 2 Green Chilli, 6 Garlic Cloves
  • A Pinch of Hing / Asafetida
  • 1 Tomato Chopped
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Kolhapuri Masala Powder or onion-garlic masala
  • 1 tbsp Garam Masala Powder
  • 1 Medium Potato boiled, cooled, and mashed
  • 1 Cup Farsan
  • 2 tbsp Roasted Peanuts Powder
  • Salt to taste keeping in mind farsan and papad are salty
  • Coriander Leaves
  • Water a little
  • Lemon juice half a lemon

Instructions
 

  • Heat oil in an iron tawa (griddle).
  • Fry the urad dal papads in the oil until crisp. Remove and set aside, draining excess oil.
  • In the same hot oil, add cumin seeds and curry leaves.
  • Add chopped onions and saute until well browned.
  • Add coarsely crushed green chillies and garlic. Saute for 2 minutes until the raw smell disappears.
  • Add a little hing powder and chopped tomatoes. Saute for 2-3 minutes.
  • Add a little turmeric powder and mix well.
  • Reduce the flame to low. Add Kolhapuri masala (or onion-garlic masala) and garam masala powder. Saute well.
  • Add the boiled, cooled, and mashed potato. Mix and saute, mashing it further if needed.
  • Add the farsan and mix well to combine with the masala.
  • Crush the fried papads and add them to the mixture. You can skip papad if you've added farsan, but it adds a nice taste.
  • Add roasted and coarsely crushed peanuts. Saute on medium heat for 1-2 minutes.
  • Add salt carefully, considering the saltiness of farsan and papad. Mix well.
  • Add chopped coriander leaves. Mix Well.
  • Sprinkle a very small amount of water. If you added salt while sauteing onions, you might not need water unless you want a more gravy-like consistency.
  • Mix well and reduce the gas to very low.
  • Cover with a tight lid and cook for 2 minutes.
  • If you prefer a drier bhaji, don't add water. For a slightly wetter consistency, add a bit more water.
  • Turn off the gas.
  • Squeeze lemon juice over the bhaji just before serving.
  • This bhaji is very tasty and can be eaten with jowar bhakri, chapati, or bajra bhakri. It's also a good option when you don't have other vegetables, especially during rainy days.
  • Your "Farsan Bhaji" is ready to be served.

Video

Keyword indian cuisine