This Potato Bhaji is a little different from the usual Poori Bhaji served in restaurants. I have used Tomato in this recipe as a variation and light tanginess of the tomatoes gives a delicious twist to this dish.
Potatoes – 3 (big sized)
Onion – 2 (sliced)
Oil – 1 ½ tbsp
Tomato (medium sized) – 2
Mustard Seed (Rai) – 1 tsp
Black Gram Lentil (Urad Dal) – 1 tsp
Chenna Dal (Bengal Gram) – 1 tsp
Curry Leaves – 1 strand
Grated Ginger – 1 ½ tsp
Green Chilli – 3 (chopped)
Turmeric (Haldi) Powder – ¼ tsp
Salt as required
Cilantro (Dhania Leaves) – 2 tbsp (finely chopped)
Boil the Potatoes. Peel the skins and discard. Crumble the Potatoes with fingers and keep aside.
Heat the Oil in pan. Add Mustard. When it crackles, add Black Gram Lentil and Bengal Gram. Stir fry them till the Dal becomes golden brown.
Add Grated Ginger and Curry Leaves; sauté for a minute.
Add Green Chilli and Onion. Stir fry them till the Onion becomes translucent.
Add Tomato and cook for a couple of minutes.
Add salt and turmeric powder and mix well.
Mash them lightly and add 2 cups of water.
Add the Crumbled Potatoes (if required, add little more water to make the Bhaji little loose). Cover the pan with a lid and simmer for 3 to 4 minutes.
Add chopped cilantro and mix well.
Serve hot with Poori, Chappati or Roti.