Potato Bhaji Recipes

POORI BHAJI

Steps:

• Boil the potatoes till they are cooked completely.
• Once they are warm, peel them and chop.
• In a pan, heat oil. Add cumin, mustard and urad dal.
• Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
• Add the chopped onion. Fry till they become soft & transparent.
• Now add the ginger and green chilies. Fry for a minute.
• Add the curry leaves. Stir and fry for some seconds.
• Add the turmeric and asafoetida. Stir and fry for some seconds. Don't burn the turmeric.
• Next, add the chopped potatoes, half of the coriander leaves.
• Stir. Now add 3/4 water and salt. Stir and cover the pan.
• Let the bhaji simmer for 5-6 minutes on a low flame.
• There should be some moisture in the bhaji and it should not be very dry.
• Add the remaining coriander leaves.
• Stir and serve the bhaji hot with pooris, chapatis or dosa.

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

INDIAN POTATO DISH | BATATA BHAJI | ALOO SABZI

Steps:

• Boil the potatoes with skins on for about 7 minutes in a pressure cooker.
• Once boiled, cool them, remove the skin, mash and set aside.
• Slice the green chilies, onions, ginger and garlic fine separately.
• Heat oil in a pan, add mustard and cumin seeds and saute for 2 minutes till you get the aroma.
• Add the ginger, garlic, chillies and onion. Frry till the onions are translucent.
• Next, add the turmeric and mix well. Then add the rasins and charoli seeds.
• Lastly, add in the mashed potato and allow to cook for 5 mins. Stir occasionally.
• Sprinkle with fresh corriander and serve with bread or puris. Add a dash of lime for added flavor.

POTATO BHAJI RECIPE

Steps:

• Peel the potatoes and dice them into small cubes
• Wash them thoroughly and place them in a pressure cooker and add 1/2 cup water and 1/2 tspn salt into the pressure cooker
• Close the pressure cooker and place it on medium flame and let 1 whistle blow
• As soon as 1 whistle blows off, turn the flame off
• As soon as you turn the flame off, release the whistle of the pressure cooker and release all the steam from cooker
• Open the cooker lid and keep the potatoes aside
• In a skillet or vessel add 1 tbspn ghee or oil and place it on medium flame
• Once the ghee turns hot, add the Cumin seeds and Mustard seeds
• Once the mustard seeds start to splutter, add the onions and chillies and mix well
• After about 5 minutes, add the Curry leaves and Ginger Garlic paste
• Let this cook for at least 7-8 minutes
• Then add in the potatoes along with the water
• Add turmeric powder, salt and lemon juice
• Mix it all well
• After about 3-4 minutes, add the chopped coriander and let it cook for another 2-3 minutes. You can add more lemon juice if u like.
• Your potato Bhaji is ready
• Enjoy your potato Bhaji with hot pooris or chapatis or dosas!! Enjoy????????????
• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

ALOO BHAJI RECIPE

Steps:

• Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
• Add oil and ghee / butter and stir gently until melted.
• Add potatoes in a single layer and cover with a lid.
• Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
• Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
• Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
• Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
• Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
• Serve immediately. (Great with a spoonful of plain yogurt on top!)

PATAL POTATO BHAJI

Steps:

• Chop the boiled potatoes into small pieces.
• Heat a kadai and add 2 teaspoon oil.
• Add mustard seeds and after the flutter add cumin seeds and urad dal.
• Add asafeotida, curry leaves and green chillies and sauté for few seconds.
• Add finely chopped onion and sauté till onion turns pinkish.
• Now add minced garlic and sauté till raw smell of garlic goes away.
• Add turmeric powder and mix well.
• Add chopped boiled potato, ½ cup water and mix well.
• Simmer for 5 minutes.
• Add salt to taste and switch off the gas. Garnish with chopped coriander leaves and serve hot.

POTATO BHAJIS

Steps:

• Wrap the potato spirals in a cloth and squeeze all the excess liquid out of it. Snip the spirals with scissors to make them more manageable.
• Place the potato and onions in a large mixing bowl.
• Sprinkle the ginger, coriander, chilli, turmeric, cumin and salt on top and stir the potato mixture thoroughly.
• Measure the flour and baking powder into a separate bowl then systematically beat in the water to form a thick, smooth batter. Add a splash of water if you think the batter is too stiff.
• Fold the batter into the potato mixture until everything is evenly coated.
• Heat about 5cm (2in) of oil in a wok or deep pan.
• Test whether the oil is hot enough by dropping a small quantity of the batter into the oil. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
• Form a ball, with a diameter of no more than 7.5cm (3in) with your hands, place it on a slotted spoon and lower it into the oil. Remove the spoon. Repeat, but don't add too many balls at a time, because you risk lowering the oil temperature too much.
• Cook the balls for a few minutes, turning once, until they are evenly browned and crisp, so about 3-4 mins. Repeat the process until you have used up all the potatoes.
• Drain on kitchen paper, season to taste and keep warm while you cook the rest.
• Serve with raita and pakora sauce. Enjoy!

TASTY POTATO BHAJI

Steps:

• MethodHeat the oil in a non-stick pan, add the cumin seeds, mustard seeds and asafoetida.When the seeds splutter add the ginger, chillies and garlic and saute for a minute.Add the mint leaves and curry leaves, saute for a minute. Add the salt, turmeric powder, lemon juice, mix well and saute for a minute.Add the potatoes, mix well and cook for 5 minutes on a slow flame.Add the coriander, stir gently. Remove from the flame.Serve hot.