Usually in North India and in Marathi households, chapathi/phulka is prepared along with lunch or dinner. But Konkani lunch does not include them. We make chapathis for breakfast with various types of potato bhajis.
During normal days, mom serves chapathi and egg curry/omlet/bullseye. But during fasting, like in festivals or ‘‘panchami ‘- fifth tithi or ‘ekadashi’-11th tithi, where some people don’t eat meat, onion, garlic, rice items, she serves chapathi with potato bhaji (without onion, garlic) or simple upma.
Usually for fasting potato bhajis, poha massala is used because it gives a distinguishing taste to the bhaji. I had thought this bhaji is only prepared at my home, but when I got a request for this bhaji, I was very surprised. Since the poha masala is readily available at our place, this delicious bhaji gets ready in 10mins (depending on the speed with which potato cooks).
2 cups boiled and chopped potatos
1/2 tea spn mustard seeds
5-6 curry leaves
A pinch asafoetida
3/4 tea spn poha masala
A pinch turmeric
1 tbl spn coconut
In addition to above, I used few cumin seeds in seasoning. But since cumin is already there in poha masala, it is NOT required in this dish.
Heat oil and add mustard seeds. When they start popping, add curry leaves and asafoetida.
Add potatos, turmeric and little water. Add the poha masala, salt, coconut and cook for 2-3mins.
Serve hot with chapathi.
Serves : 3
Preparation time : 10-15mins