Potato Bhaji, also known as Aloo Sabzi or Batata Bhaji is a simple Indian vegetarian dish made of potatoes that is easy to make. It doesn’t have as much grease as French Fries and can be eaten as the main course or even a side-dish. We love having it for meals with puris.
Who does not love Puri Bhaji? I don’t know anyone who would say no that! This is my mom’s version of the Batata Bhaji (Indian potato vegetable dish). And it can be served with pav or rotis or yummy beetroot puris!
What ingredients do you need for Potato Bhaji?
Boiled potatoes of course! Other than this you need green chillies, onions, cumin and mustard seeds, salt, oil, ginger, garlic, raisins, charoli seeds (chironji or cuddapah almond), turmeric and fresh coriander.
How to make Potato Bhaji
Start by boiling the potatoes with their skin for about 7 minutes in a pressure cooker. Once boiled, remove and discard the skins. Then mash the potatoes and set aside.
Then, finely slice the green chilies and onions. Follow that by chopping the ginger and garlic fine as well. Add oil in a pan and heat it. Put in the mustard (rai) and cumin (jeera) seeds and saute for a few minutes. Then add in the chopped chilies, garlic and ginger and mix well.
Add in the onions and cook for about 5 minutes till they are translucent.
Add in the raisins and charoli seeds. Charoli or chironji is a seed that is available in the Indian or Asian section of supermarkets and grocery stores. But you can skip this if you do not have it. We don’t always use it, but when we do it adds a richness to the batata bhaji.
Add the turmeric powder and mix. Lastly, add in the mashed potatoes and mix well. Leave it to cook for another 5 minutes on a low flame.
Once done, sprinkle some chopped fresh coriander leaves on the Potato bhaji and it’s ready to eat. You can serve it with some slices of lime and pav or puris.
What’s Perfect About This Potato Bhaji Recipe?
- As opposed to french fries, the potato is boiled.
- Potatoes are nutritious and the added spices make this dish even healthier.
- The dish is simple and easy to make – it can be ready in 30 minutes.
- This batata bhaji recipe is gluten-free, vegetarian and vegan.
Cooking Tips And Tricks
- We usually boil and mash the potatoes first and then proceed with the rest of the steps, as it is quicker.
- You can also boil the potatoes earlier in the day or the day before if necessary. This recipe works with boiled potatoes taken straight from the refrigerator too.
- The raisins and charoli seeds add to the sweetness of the dish, but they can be skipped.
- Allow the mustard and cumin seeds to saute for a few minutes to enhance the flavour.
- Squeezing a few drops of lime on the batata bhaji adds a tangy twist. You can do this just before serving or while eating.
FAQs About Potato Bhaji
It is an Indian vegetarian dish made from boiled potatoes with onions, chillies and spices. Its also called Aloo Sabzi or Batata Bhaji in Hindi.
You can eat Potato Bhaji with Puris or Chappati or Pav.
No, you can also dice the potatoes into small pieces if you prefer.
Other Recipes you might like
- Fried Brinjal Appetizers
- Mustard Chicken
- Nutmeg Cake
- Tongue Roast of Beef
- Simple Purple Cabbage Recipe
- Black Currant Wine – East Indian Tweaked Recipe
- Vindaloo Recipe, pork at it’s best!
- Pineapple Wine
- Traditional East Indian Vanilla Cream Recipe
- Mustard Paste Recipe
- Rice crepes
- Purple Cabbage Sabzi
- Date Rolls
- Boiled Egg Chilly fry
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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Indian Potato Bhaji Recipe
- 500 g Potatoes
- 6 Green Chillies
- 5 tbsp Oil
- 2 Onions
- 1 Garlic Pod
- 1.5 inch Ginger
- 1 tbsp Salt
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric
- 50 g Raisins
- 50 g Charoli Chironji seeds or Cuddapah almonds
- 10 g Fresh Corriander
- Boil the potatoes with skins on for about 7 minutes in a pressure cooker.
- Once boiled, cool them, remove the skin, mash and set aside.
- Slice the green chilies, onions, ginger and garlic fine separately.
- Heat oil in a pan, add mustard and cumin seeds and saute for 2 minutes till you get the aroma.
- Add the ginger, garlic, chillies and onion. Frry till the onions are translucent.
- Next, add the turmeric and mix well. Then add the rasins and charoli seeds.
- Lastly, add in the mashed potato and allow to cook for 5 mins. Stir occasionally.
- Sprinkle with fresh corriander and serve with bread or puris. Add a dash of lime for added flavor.
- You can boil the potatoes earlier in the day or the day before if necessary. This recipe works with boiled potatoes taken from the refrigerator too.
- If you do not have charoli/chironji, it’s okay. It’s not a necessity.
- Raisins add to the sweetness of the dish, but can also be skipped.
- The recipe for beetroot puris is here.