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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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.