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Puri Bhaji | Batata Bhaji
This is a warm, lightly spiced potato dish called Batata Bhaji with hints of coriander, ginger and other Indian spices. This semi-dry potato preparation is served with the fried Indian bread called poori (or puri) and thus called Puri Bhaji.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 341 kcal
Course:
Main Course , Breakfast , Brunch
Cuisine:
Indian
Ingredients
- 4 potatoes - medium-sized
- 1 cup onion chopped or 1 large onion
- 1 teaspoon chopped green chillies or 1 green chilli
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1.5 teaspoon urad dal (husked and split black gram)
- ⅓ cup water or as needed
- ½ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing)
- ½ cup Coriander leaves - chopped, divided
- 1 teaspoon finely chopped ginger or 1 inch peeled ginger
- 12 to 15 curry leaves
- 2 or 3 tablespoons peanut oil or sunflower oil
- salt as required
Instructions
Boiling Potatoes
- First rinse the potatoes thoroughly in water.
- Boil the potatoes in water till they are cooked completely and are fork tender.
- You could opt to cook potatoes in a stovetop pressure cooker, steamer pan or the Instant Pot.
- Once they are warm or cool down, peel them and chop.
Cup of Yum
Making Batata Bhaji
- In a pan, heat the peanut oil. Add cumin seeds, mustard seeds and urad dal.
- Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
- Add the chopped onions. Fry on low to medium-heat until they become soft and translucent.
- Next add the chopped ginger and green chilies. Fry for some seconds on low heat.
- Add the curry leaves. Stir and fry for a few seconds.
- Add the turmeric powder and asafoetida. Stir to mix on low heat. Don't burn the turmeric.
- Next, add the chopped potatoes, and half of the coriander leaves.
- Stir to mix and add water. Season with salt. Stir to combine evenly. Cover the pan with lid.
- Let the batata bhaji simmer for 5-6 minutes on a low heat.
- There should be some moisture in the bhaji and it should not be very dry.
- Turn off heat and add the remaining chopped coriander leaves.
- Stir to mix. Serve the Batata Bhaji hot with Poori, chapati or dosa.
Notes
- To make soft, crispy puris, check the detailed recipe here - Poori Recipe
- Add more green chillies, if you want to make a spicy batata bhaji.
- If you like coconut, you can add 1 to 2 tablespoons of fresh grated coconut in the bhaji.
- Make the bhaji with any neutral tasting oil, if you do not have peanut or sunflower oil.
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Sodium
324mg
(14%)
Potassium
963mg
(28%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
261IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
37mg
Vitamin B6
1mg
Vitamin C
105mg
(117%)
Vitamin E
3mg
Vitamin K
11µg
Calcium
54mg
(5%)
Vitamin B9 (Folate)
393µg
Iron
2mg
(11%)
Magnesium
56mg
Phosphorus
135mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 324mg | 14% |
| Potassium | 963mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 261IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 37mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 105mg | 117% |
| Vitamin E | 3mg | |
| Vitamin K | 11µg | |
| Calcium | 54mg | 5% |
| Vitamin B9 (Folate) | 393µg | |
| Iron | 2mg | 11% |
| Magnesium | 56mg | 14% |
| Phosphorus | 135mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.