Potato Bhaji for Chapati or Puri is a recipe that everyone loves. Potato Bhaji and chapati are comfort food and bring back beautiful memories.
In this post let’s learn how to make Potato Bhaji. This Potato Bhaji or Batata Bhaji is a Maharashtrian Style recipe and it’s made in a similar way in all Maharashtrian homes.
We grew up eating this without fuss when we were kids. Mum made this potato bhaji for chapati or puri and packed it in our school tiffin boxes. This had to be on the school tiffin menu at least once a week. Even for school picnics, Potato bhaji with puris was a staple and we just relished every bit of it. Mum would wake up early in the morning to make this batata bhaji and puris.
This Potato Bhaji is such a versatile recipe. You can use this to make delicious Aloo parathas, Mumbai’s most favourite Batata Wada, or as a filling for Aloo Samosa. You can even serve this with some crispy rice dosas or Mixed dal dosas.
Even, when you are short of vegetables at home, the humble potato comes to the rescue. Simply boil them and then temper them with spices and a luscious Potato Bhaji for Chapati is ready in minutes. This is one of those recipes that are quick and easy to make and are also eaten with fervor by kids.
How to make Potato Bhaji (for Chapati)
Ingredients
- Potatoes – 3 medium
- Onion – 1 medium sliced
- Green Chillies – 3 to 4
- Ginger 1-inch, finely chopped (optional)
- Mustard seeds -1 tsp
- Cumin seeds – 1 tsp
- Few curry leaves (1 tbsp)
- Asafoetida – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Coriander leaves for garnish
- Salt to taste
Method
- Boil potatoes in pressure cooker for 6-7 whistles on medium flame.
- Once potatoes are cool enough to handle, peel and cut them into cubes and keep them aside.
- Now, heat oil in a pan and add the mustard seeds. Once the mustard seeds begin to splutter then add the cumin seeds, asafoetida (hing), and also the curry leaves.
- Give this a quick mix and then add in the onions, green chillies, and ginger (optional) and saute until the onions are translucent
- When the onions are translucent, add turmeric along with the cubed potatoes. Mix well so that all the potato pieces are well coated with the spices.
- Now cook for 4 to 5 minutes on a low flame. Finally, garnish with coriander leaves. Mix well.
- Potato Bhaji for Chapati or Puri is done and ready to be served.
Serving Suggestions
Now that you know how to make this simple Potato Bhaji you can have it as a side dish for chapati or Puri.
Make some wholesome wheat parathas. Simply soften this potato bhaji and stuff it into the ball of wheat dough and roll it into a paratha. Enjoy this with some pickle and yogurt.
Use this as a stuffing for making crispy samosa or soft batata vada.
You could also roll this in a chapati and serve it with some ketchup during those hunger pangs.
Other Indian Vegetarian Recipes that you may like
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POTATO BHAJI FOR CHAPATI
Ingredients
- 2 medium Potatoes
- 1 medium Onion sliced
- 3 – 4 Green Chillies
- 1 inch Ginger 1-inch (optional)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tbsp Few curry leaves
- ½ tsp Asafoetida
- ½ tsp Turmeric powder
- Coriander leaves for garnish
- Salt to taste
Instructions
- Boil potatoes in a pressure cooker for 6-7 whistles on medium flame.
- Once potatoes are cool enough to handle, peel and cut them into cubes and keep them aside.
How to make Potato Bhaji
- Now, heat oil in a pan and add the mustard seeds. Once the mustard seeds begin to splutter then add the cumin seeds, asafoetida (hing), and also the curry leaves.
- Give this a quick mix and then add in the onions, green chillies, and ginger and saute until the onions are translucent
- When the onions are translucent, add turmeric along with the cubed potatoes. Mix well so that all the potato pieces are well coated with the spices.
- Now cook for 4 to 5 minutes on a low flame. Finally, garnish with coriander leaves. Mix well.
- Potato Bhaji for Chapati or Puri is done and ready to be served.
Video
Notes
- Ginger is optional, I did not use it in this recipe. You could also add ginger-garlic paste if you like.
Thanks for stopping by….
Love, Anita