I love the book Tiffin by Srinivas. It is a terrific read with lots of lovely food-related stories. The recipes are full flavoured and perfectly balanced. It is a book I highly recommend. I have cooked a few dishes from the book and all are exceptional.

Today’s recipe is Potato Bhaaji, a warm spicy potato dish. It can be served as a snack, entree (starter) or side dish. It is perfect with dosai.

Similar recipes include Potato Poha, Green Tomato Bhaji, and Okra Bhaji.

Browse all of our Bhaji recipes and all of our Potato dishes. You can browse all of our Indian dishes. Our Indian Essentials are here. Or explore our Late Spring collection of recipes.

Potato Bhaji

ingredients

4 cups water

0.5 tspn turmeric powder

1 tspn Kashmiri chilli powder (try to use Kashmiri chilli powder, otherwise use 0.5 tspn other Indian chilli powder)

4 medium potatoes, peeled and cubed

4 green chillies

0.5 cups fresh coriander leaves

0.5 Tblspn coriander seeds

0.5 Tblspn fennel seeds

0.5 Tblspn cumin seeds

1 tspn jaggery, grated

1 Tblspn ghee or Indian sesame oil

1 Tblspn lime juice

0.5 cup shredded coconut, fresh or frozen

sea salt to taste

method

Boil the water with the turmeric, chilli powder and salt. Add the potatoes and cook until tender but not mushy. Drain well. Toss, cover and set aside.

Coarsely crush the green chillies, coriander leaves and coriander, fennel and cumin seeds in a mortar and pestle, or use a spice grinder. Add to the potatoes and toss gently. Sprinkle over the jaggery

Warm the ghee in a kadhai or large pan. When it is hot, turn the heat down, add the potatoes, coconut and lime juice, and toss. Remove from the heat, cover, and set aside for 5 mins for the flavours to come together.

recipe notes and alternatives

The lemon/lime juice is essential. Do not omit.