Potatoes made this way have always been our favourite side dish with puris and shrikhand, and still is. This is part of a classic Maharashtrian lunch. As anyone who has grown up in India will testify, variations of the puri-bhaaji combination are dotted all over the Indian sub continent. This is also perfect travel food, if you prefer to rely on a home-cooked meal that can withstand long hours of travel.
The potato bhaji is simple to rustle up and is one that the little man loves too. I tend to serve it with chapatis for a weeknight meal. It’s best to leave the puris for a weekend when the husband is around to help fry them. There are no free meals around here!
Puri-bhaji chi bhaji
Ingredients
500 gms potatoes, boiled, peeled and cubed (about 5-6 potatoes)
2-3 tablespoons oil
a pinch of asafoetida
1 teaspoon mustard seeds
1 teaspoon garlic, chopped fine
1 green chilly, slit lengthwise
8-10 curry leaves
3/4 teaspoon turmeric
Salt to taste
Chopped coriander leaves, for the garnish
Method
- Heat oil on a high flame. Throw in the mustard and wait till it splutters. Add hing (asafoetida), garlic, curry leaves and the chopped green chilli.
- Once the chilli sizzles, add in the potato cubes. Add the turmeric and salt.
- Mix well until the oil and turmeric coat the potato cubes.
- On a high flame, stir gently, for about 2-3 minutes.
- Turn off gas and let rest for 10 -15 minutes so that the potatoes can absorb all the flavours.
- Sprinkle with coriander leaves before serving.
Serve hot with chapatis (or puris, if you have the inclination).
Note:
If the potatoes are too floury, you may need an extra tablespoon or so of oil so that they don’t turn to mush.
