Potato-ginger bhaji

Aayi serves this bhaji with chapathi during Saturdays when we don’t eat nonveg, garlic and onions. I had written more about these fasting days in my potato bhaji with poha masala post. Usually this and chapathi are served for breakfast. Aayi has many such no-onion, no-garlic side dishes that go well in such days.

This bhaji was always at the back of my mind, but I had never prepared it. But after coming to US, I needed something to go with chapathi in my husband’s lunchbox. I was bored of making same thing again and again, so I asked Aayi and prepared this. This bhaji has only a few very common ingredients, but the bhaji turns out to be very very tasty.

Ever since I heard ginger helps in reducing headaches, I am making this bhaji as well as ginger tea whenever possible.

2 cups chopped boiled potatoes
1 and 1/2 tea spns grated or finely chopped ginger
1/2 tea spn cumin seeds
3-4 curry leaves
3-4 green chilies
1 tbl spn grated coconut
2-3 strands of coriander leaves
A pinch turmeric

Heat oil and add cumin seeds. When they are fried, add ginger, curry leaves and slitted chilies. Fry for sometime. Add potatoes, turmeric and 2 cups of water. Add chopped coriander leaves, coconut and salt. Cook for another 1-2mins.
Serve hot.

Serves : 2-3
Preparation time : 15mins


  1. Shubhada December 28, 2006
  2. Usha December 28, 2006
  3. Chetna December 28, 2006
  4. Chetna December 28, 2006
  5. Anisha December 28, 2006
  6. Krishna December 31, 2006
  7. Ashu October 11, 2007

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