In This article Explained how to make the classic potato bhaji (Batata Bhaji) specifically designed for Masala Dosa.
Ingredients
Potatoes: 2 kg
Onions: 5 large, sliced
Green Chilies: 15, slit (adjust to taste)
Garlic: 1 whole bulb, chopped
Curry Leaves: 2 sprigs
Cilantro/Coriander: 1/4 bunch, chopped
Lime: 1 whole
Spices: 1 tsp Mustard seeds, 1 tbsp Urad dal, 1 pinch Asafoetida (hing), 1.5 tsp Turmeric powder.
Oil: 60-70 ml Coconut oil
Salt: To taste (approx. 5 tsp for boiling, 3.5 tsp for sautéing)
Step-by-Step Instructions
Boil the Potatoes: * Place 2 kg of potatoes in a pressure cooker with water and 5 tsp of salt.
Cook for 5 whistles until well-done.
Cool under running water, peel, and crush into small pieces.
Prepare the Tempering (Tadka):
Heat coconut oil in a large pot.
Add mustard seeds. Once they splutter, add the urad dal.
Add curry leaves, chopped garlic, and a pinch of asafoetida paste.
Sauté Aromatics:
Add the sliced onions and 2 tsp of salt to speed up cooking. Sauté until softened.
Add 15 slit green chilies and turmeric powder, then mix well.
Final Assembly:
Add the crushed boiled potatoes to the pot.
Squeeze in the juice of one whole lime and add remaining salt to taste.
Add chopped coriander leaves and give everything a final mix.
Serving:
Once mixed, turn off the flame (no prolonged cooking needed). Serve hot inside or alongside Masala Dosa.
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