Food Tips: Potato and Bhindi Bhujiya is not enjoyable unless it is crispy. But people make a mistake while making it, due to which it becomes sticky. Let us tell you about that one mistake.
Bhindi and Potato Bhujiya is one of the most loved vegetables in Indian homes. But many times a small mistake while making it spoils the entire taste. Bhindi becoming sticky or potatoes becoming wet is a common problem. If you want your bhindi to be crispy and delicious, just avoid this one mistake.
First of all, ladyfinger should not be cut immediately after washing. It contains sticky juice (mucus), which increases when it comes in contact with moisture. Therefore, after washing, wipe it thoroughly with a cotton cloth and then leave it for 10 minutes. After this cut. While making potato bhujiya, take care of the shape. Either cut it evenly lengthwise or cut it into squares of uniform size. Keep the pieces thin while cutting.
1 mistake to avoid while making potato and lady finger bhujiya
If you want the potato or ladyfinger bhujiya to be crispy, then do not add salt in it at all in the beginning. After cooking the Bhujia properly, add salt to it. Because adding salt first makes the bhujiya sticky and messy. This spoils the entire taste.
How to make Potato and Ladyfinger Bhujiya?
To make Bhindi or Potato Bhujia crispy, non-stick or iron pan is best. Due to this the vegetables get cooked quickly and do not stick. Heat the oil well, then add bhindi or potatoes. This will automatically reduce its stickiness. First fry them on high flame. When they are cooked well, then add salt and spices.
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Do not run again and again
Stirring ladyfinger or potato repeatedly spoils its texture and starts breaking. So let it hold for a while and then stir. This will make it crispy. Only turmeric, salt and black pepper powder are added to Bihari Bhindi and Potato Bhujiya. If you wish, you can also add a little coriander powder to it.
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