Phyllo Bhaji Cups
Phyllo Bhaji Cups – a fusion recipe including Maharashtrian spicy aloo bhaji served in crispy baked phyllo cups, drizzled with spicy sriracha sauce
Puri bhaji is an Indian dish of puri (deep-fried rounds of flour) and aloo bhaji, spiced up dry potato curry. It is a traditional breakfast dish in North India. Puri bhaji is a vegetarian street dish and is popular in India because it is relatively inexpensive and tasty. The dish is also served on railway platforms in India and is served as a packed lunch on trains along with pickle.
This dish is a fusion version of puri bhaji!! I love the simple potato curry. Noe imagine adding some healthy/baked crunch to it instead of serving it with deep fried puri. Do not get it twisted, I LOVE puri!! I would eat puris every chance I get. But I also love crunchy meals!! Serving this spicy dry potato curry with crispy baked phyllo cups makes this dish an amazing party appetizer.
I mean who wouldn’t want to serve their guest with some fancy food?!?! Now only if that fancy food does not cost tremendous amount of time and energy to make, you are golden!! This dish checks all those boxes. It is extremely easy to make with very basic ingredients. And I guarantee it is a crowd pleaser!! Take my words for it!!
This would make a perfect Diwali party or any holiday party appetizer!! I urge you to give it a try and thank me later. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy and Healthy Cooking!!
Phyllo Bhaji Cups
Ingredients
- 4 Boiled Potatoes
- 1 cup Sliced Yellow Onions
- 1 Serrano Pepper
- 1.5 inch Ginger Roots, peeled and julienne
- 3 tbsp Peanut Oil
- 1 tbsp Urad Dal
- 1 tsp Mustard Seeds
- 7 Curry Leaves
- 1 pinch Asafetida
- 1½ tsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 3 tsp Cumin Coriander Powder dhana jiru powder
- ¼ cup Chopped Cilantro
- ½ cup Water ¼ + ¼
- 12 Phyllo Sheets
- Sriracha Sauce
Instructions
Make Bhaji (onion potaot curry)
- Boil and peel potatoes. Once cool enough to handle, cut them in medium sized cubes and keep it aside.
- Heat oil in a shallow wide pan. Add urad dal, mustard seeds, sliced serrano peppers, julienne ginger and curry leaves.
- Keep sautéing on medium heat until the urad dal changes color from white to golden brown and starts to form earthy aroma and mustard seeds are all done popping. Keep stirring frequently to make sure it does not burn. This step can take anywhere from 2-4 minutes.
- Add pinch of asafetida, mix well and add sliced onions along with ½ tsp salt. Mix well.
- Saute onions till they are completely translucent and about to turn brown.
- Add red chili powder, turmeric powder, cumin and coriander powder (dhana jiru) along with 1 tsp of salt. Mix well.
- Add boiled/peeled/cubed potatoes. Mix well.
- Add ¼ cup of water and mix again. Check the consistency, if the consistency seems dry (this should not be gravy like, it should be just moist enough), add additional ¼ cups of water to the curry and mix again.
- Taste for salt and spices, add more if needed. Cook for additional minute or two.
- Garnish with fresh cilantro and mix well gently making sure the potatoes do not break.
Bake Phyllo Cups
- Thaw phyllo sheets as per box directions.
- Preheat oven on 350° F.
- Place a single sheet of phyllo dough on a parchment paper.
- Lightly spray it with oil (I like using spay oil bottle for this), then place another sheet on top the first sheet. Keep layering/stacking 6 sheets on top of each other with spayed oil.
- Cut the phyllo sheet stack carefully with sharp knife or a food cutter in equal 12 pieces.
- Spay 12 cupcake tray with some oil and place each phyllo piece in each cup cake tin.
- Bake it on 350° F for 12-15 minutes or until they are crispy and golden brown.
- Once baked, let it cool down until they are good to handle with your bare hands.
Assembly
- Place generous amount of onion potato curry in each phyllo up.
- Garnish them with more cilantro, freshly chopped onions and drizzle of sriracha sauce.
