Potato bhaji (with poha masala)

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

14 thoughts on “Potato bhaji (with poha masala)”

  1. Thanks Rajasi.
    Preeti I use the Durram flour here instead of normal wheat flour. Our friend didn’t know about the wheat flour, so when we asked him to get a packet, he just read ‘chapathi flour’ written on it and brought it. He had brought a big 10 lb bag and I didn’t feel like asking him to return it.

  2. Hi Shilpa …I guess this bhajji is famous in the North Kanara side. My mom learnt it from her sister who stays in Siddapur. My MIL prepares this on most of the fasting days. I love this bhajji very much. Very simple and easy to make. Thanks for posting

  3. I had also brought durram flour by mistake, but my hubby can’t digest it. Guess will have to look at your pics and make do with my hard chapatis!!!!

  4. Thanks Aruna,Vineela.
    Mamta, I remember my mom also adds coriander leaves to one bhaji,but donno if she adds it to this bhaji. I will try next time.
    Nagesh you are vrey kind. I am very happy to know that you liked my pictures. Still I am trying my best to improve them.
    Preeti, have you read my post on chapathis/phulkas(its in parathas and rotis category)? try it and I am sure you will get good chapathis.

  5. Hi shilpa,
    Ur write up is really nice and one can learn a lot abt konkani cuisine from ur blog. It contains very good information and the pics are really good.

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