Potato Bhaji For Poori

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.

Ingredients

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)

Method

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.