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Potato Bhajee

Vintage kosher Jewish Indian recipe for Potato Bhajee from a 1922 cookbook called the Jewish Cookery Book. Pareve.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 255 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 3/4 teaspoon whole coriander or 1/2 tsp powdered coriander spice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 1 pound peeled potatoes (Russet or Yukon Gold)
  • 4 small onions, peeled and sliced
  • 1/2 teaspoon minced fresh garlic

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. If using whole coriander seed, pour the seeds into dry skillet. Toast them over medium heat for 3-5 minutes, stirring constantly, till fragrant. Do not let them burn.
  2. Crush the seeds to a powder using a mortar and pestle or a spice grinder. Measure out 1/2 tsp of coriander powder; reserve.
  3. In a small bowl, whisk together olive oil, coriander powder, turmeric, salt and pepper.
  4. Slice the potatoes into rounds about 1/4 inch thick; make sure all slices are of an even thickness. Place them on a baking sheet. Spray the sheet with nonstick cooking spray, or line the sheet with nonstick foil, if you have it-- it will help keep the potatoes from sticking.
  5. Brush each potato slice with a layer of the spiced oil.Turn the slices and brush the other sides with another layer of oil. You should only use about half of the spiced oil; reserve the other half.
  6. Place baking sheet on the middle rack of the oven. Let the potato slices roast for 15 minutes.Remove the sheet from the oven and flip the potato slices.
  7. Put the sheet back in the oven, turning it so that the opposite side faces the front of the oven, and let it continue to roast for about 10 minutes longer till the potato slices are golden brown and tender.
  8. Scoop up the oven fried potatoes with a slotted spatula and place them on a plate or in a bowl.
  9. Place the onion slices in a large saute pan. Pour the leftover oil from the baking sheet over the top of the onions, along with the reserved spiced oil.
  10. Stir the onions to coat them with the oil. Turn heat to medium and let the onions warm up, stirring frequently, till they begin to fry.
  11. Fry the onion for about 10 minutes till the slices soften and turn yellow from the spices. Add the garlic and continue to saute till garlic is fragrant.
  12. Add potatoes to the pan and gently toss them with the onions, being careful not to break them apart. Let the mixture continue to fry for a few minutes longer until the onions caramelize at the edges.
  13. Serve the potatoes and onions as a side dish. 

Notes

  • You will also need: a large skillet, a mortar and pestle or spice grinder (if using whole coriander seeds)

Nutrition Information

Calories 255kcal (13%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 1g (5%) Sodium 301mg (13%) Potassium 633mg (18%) Fiber 3g (12%) Sugar 5g (10%) Vitamin C 14.6mg (16%) Calcium 40mg (4%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 1g 5%
Sodium 301mg 13%
Potassium 633mg 13%
Fiber 3g 12%
Sugar 5g 10%
Vitamin C 14.6mg 16%
Calcium 40mg 4%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.