Best 3 Potato Bhaji Recipes

Potato bhaji, a delectable street food from India, is a savory and tangy dish made with boiled or roasted potatoes that are mashed and seasoned with various spices, herbs, and vegetables. Typically served as a side or appetizer, this versatile dish can be enjoyed for breakfast, lunch, or dinner. With its crispy, golden-brown exterior and soft, flavorful interior, potato bhaji is a popular choice for people of all ages. If you're looking for a simple yet delicious recipe to try at home, look no further! This step-by-step guide will provide you with all the instructions and tips you need to create the perfect potato bhaji.

Here are our top 3 tried and tested recipes!

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Geeta Auntie's Potato (and Vegetable) Bhaji image

Quick, easy, Indian recipe to make for two. Double or even triple and serve to guests along with basmati rice and naan.

Provided by phosmane

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and diced
1 tablespoon vegetable oil
1 red onion, minced
1 large tomato, diced small
1 teaspoon garam masala, or more to taste
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon white sugar
1 tablespoon chopped fresh cilantro

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 84.6 g, Fat 7.7 g, Fiber 11.9 g, Protein 10.2 g, SaturatedFat 1.3 g, Sodium 617 mg, Sugar 8.6 g

POTATO BHAJI

Potato Bhaji image

Make and share this Potato Bhaji recipe from Food.com.

Provided by love4culinary

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb potato
1 medium onion, diced
1 medium tomatoes, diced
1 teaspoon curry powder (more or less as desired)
1/4 teaspoon salt
3 -4 tablespoons cooking oil
1/4 teaspoon whole mustard seeds
1 teaspoon coriander leaves, chopped (can substiture with parsley if coriander leaves are not available)

Steps:

Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
Remove skins.
Mash potatoes lightly, but not as you would for mashed potatoes!
There should be nice small chunks in the potatoes but partially mashed.
Heat oil on medium heat in a nice sized vessel; add mustard seed.
let mustard seed splutter.
Add chopped onion, and fry lightly.
Add diced tomatoes and fry until soft.
Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
Serve!

POTATO AND ONION BHAJI

Potato and Onion Bhaji image

Make and share this Potato and Onion Bhaji recipe from Food.com.

Provided by Yorky1000

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g potatoes, scrubbed and cubed (25 mm)
2 tablespoons ghee
1 teaspoon black mustard seeds
1 large onion, chopped
8 garlic cloves, crushed
1 teaspoon chili powder
3/4 teaspoon turmeric powder
2 -3 red chilies, whole
salt, to taste
fresh coriander

Steps:

Boil the potatoes in salted water for about 12 minutes, drain and keep aside.
Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
Add the chili powder and turmeric and stir fry for a further 2 minutes.
Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes.
Serve with the fresh coriander.

Tips:

For a crispy exterior and a soft and fluffy interior, use a combination of grated and mashed potatoes.
Use a large mixing bowl to ensure that all the ingredients are evenly combined.
Do not over-mix the batter, as this can result in a tough bhaji.
Heat the oil over medium heat to prevent the bhajis from burning.
Drop the batter into the hot oil in small spoonfuls to prevent overcrowding.
Fry the bhajis until they are golden brown and crispy on all sides.
Serve the bhajis hot with your favorite chutney or yogurt.

Conclusion:

Potato bhaji is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. With its simple ingredients and easy-to-follow steps, this recipe is a great way to introduce yourself to Indian cuisine. Experiment with different spices and herbs to find your perfect flavor combination. Whether you are a seasoned cook or a beginner in the kitchen, potato bhaji is a dish that you will love. So, gather your ingredients, put on your apron, and let's get cooking!