This is my aayi’s special bhaji. She serves this with Puri. It is one of the most delicious potato dishes I have ever tasted. My taste buds scream with pain when I eat the sagu given with puris in Bangalore. Just try this and you will know what I mean ;).
Aayi makes this for breakfast. When I was a kid, I used to wake up to the amazing aroma of this bhaji on Sundays. The special homemade masala used for this dish gives a special kick to this dish. It tastes great when it is made spicy. The garlic gives an amazing garlicky taste and aroma. Aayi’s bhaji becomes blood red in color.
Ingredients:
2 cups peeled and chopped potatoes
3/4 cup chopped onions
1 tea spn chopped and crushed garlic
1/4 tea spn methi seeds
7-8 cloves
2″ piece cinnamon
A pinch asafoetida
1-2 tea spn chili powder
A pinch turmeric
Oil
Salt
Method:
Dry roast 6 cloves, cinnamon, asafoetida & methi seeds. Crush them to powder.
Heat oil and add 2 cloves. Add finely chopped onion. Fry till they turn slightly brownish. Add potatoes, water(1 cup), turmeric, salt, chili powder. Cover & cook. When 3/4th cooked, add crushed garlic and the spice powder. Cook till completely done. Serve hot.
Serves : 3-4
Preperation time : 25min
PS: Aayi uses boiled potatoes in it, I cook the potatoes in onion like mentioned above. Either way, it turns out great.
Hi Shilpa,
As usual I turned to Aayi’s recipes for a different version of potato bhaji, cooked it with puri not once but two times !!! Goes very well together.
I truly love the simple & straightforward ways your recipes are presented.
Cheers
Hey Shipa,
Thank you very much for helping me with the bhaji. I tried today and it came out very nice.
I just had one question, how long do I have to cook it? can I leave some water as gravy?
You are the best..
Thanks a lot again
subha
Shilpa: Yes, leave some water to make it semi dry.
HI there!!!
well i jus wanted too cook somethin to eat coz i’m really dumb at cookin and ever since i’ve been stayin alone i almost eat out everyday. Now i can say proudly i can make potato bhaji on my own…lol…
Thanx!!
thank u ayi i was finding from 1 month how to make puri bhaji’s sag
thank u
ayi
Hi!
I made this potato with variation because I don’t have cinnamon and cloves.. but even without those it turned out SOO good!
I also added chaat masala and lemon..
THank you!!
I love this recipe. my husband kept telling me to make patatos with garlic i had no idea how to make it since i had never eaten it but when i tried this recipe he was so exicted.
Hey Shilpa,
I tried this recipe yday with yours shevaya kheer and both turned out really well.
Thank you very much.
Regards
This is a very nice website. I am a college student who knows nothing about cooking. Whenever I am craving my aayi’s cooking I like to look here for something quick and easy 🙂
Awesum recipe. This bhaji was an instant hit with us & turned a boring dinner into yummy one.
Guess will have to try out the other recipes as well.
Thanks
regards
Vna
I was going through the section on Bhajjis and missed seeing Batate Song… I thought the Batate Song was an Aamchi staple. This was the first vegetable preparation that I learnt to cook and I still can manage to cook at a pinch.I hope this recipe will be soon on your site if it is not already there.
Shilpa: Its already on the site under side dishes.
Hi shilpa, thanks a lot for this wonderful recipe. the spice powder adds the special flavour and taste to this saagu and in my home all liked it.
can u let me know, what are the other recipes, u use this powder. thanks
Shilpa: This is a instant powder which is made and used for this bhaji.
Hi Shilpa, Do you boil potatoes before? I made this today with boiled potatoes. It was not in liquid form.
Hi Shilpa,
When you say “crush them to a powder” does that mean that I put the garlic and other seasonings in my Preethi? Or do I just grind the seasonings and leave the garlic out?
You first powder the spices only. Then separately you can crush the garlic. I use my mortar and pestle for both as it is in such a small quantity.