Poori Bhaji

5 from 1 vote

Serve this delicious potato subzi with hot, puffy pooris for a delicious and easy meal.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: Poori Bhaji, potato sabzi, Puri Bhaji

Servings:

Calories: 171kcal

5 medium potatoes (boiled in their jackets and diced. You don't have to peel the potatoes if organic. Russets or yellow or red potatoes are all fine--russets will mash more easily and will become crustier)
1 tablespoon avocado oil or any neutral oil
1 tablespoon cumin seeds
A pinch asafetida or hing (hing)
1 medium onion , finely diced
2 green chili peppers (like jalapeno or serrano, minced)
1 tablespoon ginger (grated)
10-15 curry leaves (chopped)
½ teaspoon turmeric
Salt to taste
¼ cup cilantro (chopped, for garnish)
1 tablespoon lemon juice
Grated coconut (for garnish, optional)

Heat the oil in a skillet.
Add the cumin seeds and asafetida. When the seeds sputter, add the onions and curry leaves and green chillies and saute until the onion turns transparent, about five minutes on medium heat.
Add the ginger and turmeric and saute a few more seconds. Add the potatoes and stir them in to combine with the oil and spices.
Mash down the potatoes with a potato masher or a heavy ladle so some of the pieces break up but others remain mostly intact. You want the potatoes to start turning slightly golden and crusty at the bottom of the pan.
Add salt and lemon juice and mix well. Garnish with the cilantro or, if you like, some grated coconut.

Nutrition info is for the potato bhaji and doesn't include the pooris.

The timing assumes the potatoes are already boiled. Allow additional time if starting with raw potatoes.