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!
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
- 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).
If the potatoes are too floury, you may need an extra tablespoon or so of oil so that they don’t turn to mush.