Back to Dry Potato Bhaji
Dry Potato Bhaji
This basic, simple and easy Indian potato curry has a dry texture and can be served as flavor enhancing, delicious accompaniment to various Indian breads. Learn how to make yummy dry potato bhaji with this easy recipe.
3 large Potatoes, boiled, peeled and cut into cubes
1/4 teaspoon Mustard Seeds (rai)
1/2 teaspoon Cumin Seeds (jeera)
1 pinch Asafoetida (hing)
4-5 Curry Leaves
1 Onion, sliced (optional)
1/2 teaspoon grated Ginger
2 Green Chillies, finely chopped
1/4 teaspoon Turmeric Powder (haldi)
1 teaspoon Coriander Powder
1 teaspoon Lemon Juice (optional)
1 tablespoon Fresh Coriander Leaves, chopped
2 tablespoons Cooking Oil
  1. Heat oil in a kadai. Add mustard seeds; when they begin to crackle, add cumin seeds, asafoetida and curry leaves. Sauté for few seconds
  2. Add sliced onion and sauté until it turns transparent. Add ginger and green chilli; sauté for a minute.
  3. Add turmeric powder, coriander powder, salt and lemon juice; mix well.
  4. Add potatoes and mix gently using spatula.
  5. Cook for 3-4 minutes over low flame. Turn off the flame.
  6. Transfer dry potato bhaji to a serving bowl and garnish with fresh coriander leaves.
Tips and Variations:
  • Do not add onion, if you want to prepare this dish for vrat or fasting days like Navaratri or Shivratri.
  • Add 1/2 cup chopped tomatoes in step 3 for variation.
  • You can also use red chilli powder instead of fresh green chilli.
  • Mash potatoes a little with spoon in step-4 if you like mashed bhaji.
Taste: Spicy and mild tangy
Serving Ideas: It makes delicious meal when served with masala puri and mango shrikhand. It can also be used as filling to prepare widely known south Indian dish, masala dosa.

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