Potato Bhaji or Aloo bhaji is a South-Indian dish served hot along with a round deep-fried bread called puri or poori also named as poori bhaji as a whole. It’s typically prepared spicy so you can add green chilies if you like it hot.

Preparation time: 10 minutes

Cooking time: 35 to 40 minutes

Serves: 3-4

Ingredients

Potatoes – 3 large / 500 g

Olive oil – 2 tbsp

Mustard seeds – 1/4 tsp

Curry leaves – 2 small stems, lightly rinsed and tapped dry

Ginger – 1 inch, mashed

Garlic cloves – 5 small, mashed

Asafoetida – 1/4 tsp

Onions – 1 medium, chopped thinly

Turmeric powder – 1/4 tsp

Green chili – 1 (optional for spice)

Salt – 1 tsp

Water – 3/4 cup

Directions

1. Prick the potatoes with the fork all over. In a large pot of lightly salted boiling water cook the potatoes for 25 minutes on medium-high heat.

Drain them well and peel the skin. Mash them using a fork. Reserve for later.

2. Heat deep bottom container with olive oil on medium heat. When the oil is hot add mustard seeds, as they sputter add curry leaves, ginger and garlic.

Stir for a minute, then, add asafoetida powder, chopped onions, turmeric. Mix together and fry for 2 minutes for the onions to remain crisp.

3. Add the mashed potatoes along with 3/4 cup water. Combine together, cover and cook for 5 more minutes.

Keep an eye to see that it doesn’t get burnt at the bottom of the container by stirring occasionally.

I served it with hot crispy pooris (Indian deep-fried bread). A lovely combination and a great recipe for a vegetarian dish.

I couldn’t manage to take detail pictures while preparing the pooris, so I haven’t posted the recipe of poori yet. But, if I prepare it anytime soon, I will make sure to share pictures and publish the recipe.