My grand mother(amma as we called her, aayi’s mother) used to prepare this bhaji. She was very innocent and a lovely lady. She was a great cook. Most of my summer holidays were spent at her home at Sirsi. Every time we visited her, she would get all excited and start preparing all her signature dishes for her. Many of her dishes have become very regular in our home now. They are so good that even people tasting it for the first time have fallen in love with them. This Masala Bhaji or sukki(dry) bhaji is one of them. I have prepared this for many of my friends and it is always a hit. Amma used to make it very spicy, but still all of us loved it. I now make it very less
We love you amma, wherever you are, we all miss you. May your soul rest in peace.
Masala Bhaji (Batate Sukki Bhaji)
- 3-4 boiled potatoes about 2 cups chopped
- 1 cup chopped onions
- 3/4 cup grated fresh/frozen coconut
- 5-6 cloves lavang
- 2 " piece cinnamon Chakke,dalchini
- 2-3 pieces of tamarind or 1/4 tea spn extract
- 5-6 white peppercorns
- 5-6 red chillies
- 1 tea spn coriander seeds
- A pinch turmeric
- Heat the oil. Fry cloves, cinnamon, pepper, red chillies and coriander seeds.
- Add coconut and fry for 5 minutes.
- Grind with tamarind and salt.
- Peel and cut boiled potatoes in big pieces.
- Cut onions.
- Heat oil and fry onions till they turn slightly brownish.
- Add potatoes and fry for a minute.
- Add the ground masala.
- Cook for 10min till all water is absorbed.
- Spread urad dosas batter on hot tava.
- Keep 2 table spoon of bhaji on left half of dosa.
- Cover with right half (as in masala dosa). Serve hot.