Ingredients (Serves 4)
1. Potatoes – 2 large, diced
Onion – 1/2 large, chopped
Green Chilies – 4, slit
Ginger- 1 inch piece, thinly sliced
Garlic – 1, chopped (optional)
Curry leaves- 1 sprig
Turmeric powder – 1/4 tsp
Salt – To taste
Water – Around 1 cup
2. Coconut oil – 2 – 3 tsp
Mustard Seeds- 1/4 – 1/2 tsp
Curry leaves – 3 – 4
Pearl onion or big onion – 1.5 tbsp, thinly sliced
1. Cook the ingredients numbered 1 in a cheena chatti or any pan until done. You can cook it in a pressure cooker for 1 whistle. Open the lid and mash the potatoes slightly.
2. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves and pearl onions. Switch off when the onions turn brown. Pour over the prepared curry. It goes well with pooris or chapatis.
very yummy Poori & Masala ………… looking at the pic itself I felt hungry ……… great work ……
Lovely poori masala… BTW, y u names it as “Potato Bhajji” ??? 🙂
That is the best puri that I have seen. It looks so perfect.
Yummy.. your puris came out so fluffy and perfect!!
Anytime fav combination…yum
My all time fav bhaji.
Thanks for the recipe..tried it and it was yummy..Kavitha
Thanks for your feedback. Happy to know that you enjoyed it..
thanks very much for ur wonderful recipes
Maya, could you tell me which type of potato is the best for potato bhaji/masala? Idaho, russet etc.?
Thank you very much.
You can use russet or yukon gold..
Thank you very much for responding to my query. Truly appreciate your excellent blog and recipes. My go-to place!
Wishing you the very best!