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

8 thoughts on “Potato-ginger bhaji”

  1. I also make this bhaji frequently. However i saute onions before adding the potatoes. I also add a little sugar. Its really yum. It tastes wonderful with une a local variety of Goan pau. In Goa this bhaji is served with vatane patal bhaji and une. In hotels it is called mixbhaji.

  2. This is one of all time favourites at my house.I make it with Puris more than for chapatis.Also , I add one tomato before adding potato.Add water & cook for few minutes till tomato is slightly cooked & then add boiled potatoes.This is my aayee’s version.This sure is fast & easy.

  3. My mother makes a similar bhaji which she calls “Batatya Traina Bhaji” – because when we were kids, whenever we travelled from Hyderabad to Bomay in our vacation, this Bhaji was made along with pooris to be eaten during our train journey. The only difference was, mom added mustard along with all other ingredients you have listed and at the very end, would squeeze lime juice- the lime juice makes it very yummy!!! Even to this day, when hubby and I return from our world trips, the very first day of our return, I make Daal Varan and this bhaji !!!

  4. Hi shilpa,

    Great recipe yar. I love potatoes, in watever wayit is cooked…and a fan of ginger too…Hmm…I fall homesick thinking of t great tasting ginger teas my naanima used to make whenever i visited her…having Eid approaching…this homesick is getting worse than to improve….

    reg t recipe …this is how my mom also makes…and we call it alu masaal…and we add onions i tat version. nice..

  5. Look! Its simply great.I liv in Bahrain & this dish my mom used to prepare for me when ever i am in angry mood! I used to have around 10 rotis with this.Its fast simple & tasty.It used to control my anger as well.Thank U

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