This basic, simple and easy Indian potato dish has a dry texture. A perfect breakfast or brunch dish for lazy weekends. In Goa it is also known as botatea bhaji or batata sukhi bhaji. Usually in Goa, it’s a popular Sunday breakfast along with the family in local tea hotels or tea stalls after Sunday church service. Accompanied by pav (or goan pao,ladi pao) or deep fried pooris. it is also used as stuffing for Dosa and samosas.
Ingredients & Quantity
Refined Oil – 3 tbsp
Mustard Seeds – 1 Tsp
Cumin seeds (Jeera) – 1 Tsp
Curry leaves – 12 nos
Onions (Sliced) – 2 Nos (medium)
Turmeric powder – 1/2 Tsp
Ginger (finely Chopped) – 2 Tbsp
Green chilli (chopped) – 1 Nos
salt – 1/2 Tsp (for taste)
Potatoes (Boiled, Peeled & Cubed) – 4 Nos (Medium)
Coriander Leaves (chopped) – 2 tbsp
1) Heat oil in vessel, add mustard seeds and allow them to splutter, add the cumin seeds, add the curry leaves.
2) Add the sliced onion and fry till soft and translucent.
3) Add the turmeric powder, ginger, chillies & salt, mix well, fry for 2 mins.
4) Add the potatoes, add 1/4 cup water (62.5 ML) and cook for 5 mins.
5) Finish it off with chopped coriander Leaves.
6) Serve hot with Goan bread or Puri.
* This Bhaji tastes best with puri.
* This recipe is kid friendly.
* You can add Green peas to the bhaji as well.
* This Potato bhaji can be used as a filling for dosas or even as a filling for samosas.