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aloo bhaji recipe, batata bhaji | potato bhaji

A quick and simple aloo recipe made using mashed boiled potatoes and spices
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Curries
Cuisine: Maharashtrian
Servings: 4
Calories: 230kcal
Author: Asiya


For boiling potatoes:

  • 500 gms potatoes/ 5-6 potatoes
  • salt to taste
  • 1/2 tsp turmeric powder
  • enough water to boil the potatoes

For cooking the aloo bhaji:

  • 2 tbsp oil
  • 1/2 tsp jeera/cumin seeds
  • 1/2 tsp mustard seeds
  • 3 slit green chillies
  • 1/2 tsp urad dal/split black gram
  • 1/2 tsp chana dal/bengal gram
  • 7-8 curry leaves
  • 3 medium size onions thickly sliced length wise
  • salt to taste
  • 1/4 tsp turmeric powder/haldi
  • boiled potatoes
  • 2 tbsp freshly chopped coriander leaves


For boiling potatoes:

  • Firstly wash the potatoes, take each potato, cut it into two halves and cut all the potatoes in the similar way.
  • Take a pressure cooker, add all the cut potatoes into it.
  • Add enough water into the cooker, add salt as per taste, add turmeric powder.
  • Cover the pressure cooker lid and pressure cook for 5-6 whistles on medium flame.
  • Reduce the steam, remove the lid.
  • Take all the potatoes out carefully with a spatula and place them on a plate.
  • Cool them down.
  • Peel all the potatoes.
  • Mash them well and place them aside.

Cooking the aloo bhaji:

  • Take a wok, add oil and heat it.
  • Add cumin seeds, mustard seeds, slit green chillies, split black gram, bengal gram, saute for few seconds.
  • Add curry leaves and allow them to crackle.
  • Add the thickly sliced onions, mix well.
  • Add salt as per taste, turmeric powder, mix the masala well and cook for few seconds on low flame.
  • Add the mashed potatoes, mix everything well and cook for a minute or two on low flame.
  • Lastly, garnish with freshly chopped coriander leaves and give a mix.
  • Serve hot with dosa, poori or roti or chapati.


Calories: 230kcal
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