Potato bhaji (with garlic)

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.

14 Comments for “Potato bhaji (with garlic)”

Munni

says:

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

Subha

says:

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.

Melville

says:

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!!

pragati khara

says:

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!!

BHUMIKA

says:

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.

Kavita Pai

says:

Hey Shilpa,

I tried this recipe yday with yours shevaya kheer and both turned out really well.
Thank you very much.

Regards

Neets

says:

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 🙂

says:

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

Uday Rao

says:

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.

meera

says:

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.

Pavithra

says:

Hi Shilpa, Do you boil potatoes before? I made this today with boiled potatoes. It was not in liquid form.

Tiana

says:

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?

says:

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.

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