A simple and easy to prepare Potato side dish. Alu Bhaji is prepared in North India on a daily basis and is served with Poori and Phulka.
Time Required: 30 Minutes
1 – 2 Chilies Slit
1tsp Jeera (Cumin) Powder
1tsp Dhania (Coriander) Powder
1tsp Red Chili Powder
½ tsp Amchur (Dry Mango) Powder
1tbsp Chopped Coriander Leaves
½ tsp Mustard Seeds
½ tsp Jeera / Cumin Seeds
½ tsp Turmeric Powder
Few sprigs Coriander leaves, Chopped finely
Salt to taste
Boil Potatoes, Peel them and slightly mash and keep it aside. Chop Onion finely. Heat Oil in a kadai/pan, add Mustard Seeds and Jeera. When they splutter add, Turmeric Powder, Green Chilies, and Onions and fry until the Onions turn translucent.
Add mashed Potatoes and one cup of water. Mix well.
Add Jeera Powder, Dhania Powder, Red Chili Powder, Salt, and Amchur Powder and mix well.
Add a glass of water and cook on medium flame for 3 minutes. If required, add more water and cook for another 2 to 3 minutes.
Remove to a serving dish and serve hot Alu Bhaji garnished with Coriander Leaves along with Poori or Phulka.
Picture above: Aloo Bhaji served with Phulka, Beetroot Raitha, and Mango – Dry Coconut Chutney.