Aloo Bhaji/Potato bhaji

Poori-bhaji is a well known breakfast recipe in most of the Indian household. I have seldom seen people who do not like poori-bhaji. Every household has their own version.I make bhaji in two types. One is a dry bhaji and the other is a little liquid-y. The below shown is the type two bhaji which is little liquid based and goes too good with poori 🙂

This aloo-bhaji is a clear winner and tastes very delicious. Steps are very simple and doesn’t take much of your time to prepare. The Tangy tomatoes gives the bhaji a very different flavour altogether. The liquid-y bhaji also helps you soak the poori very well in it and relish.

If you would like to see the recipe for Puffed Poori click here


Potato – 2 large ( boiled and chopped)

Onion – 1 medium (finely chopped)

Tomato – 1 medium (finely chopped)

Green Chilli – 2(chopped)

Mustard seeds -1 tsp

Curry leaves – 1 spring

Asafoetida – a pinch

Turmeric powder – 1/4 tsp

Salt to taste

Oil – 2tsp


  1. In a pan, add oil and allow it to heat.
  2. Add mustard seeds and wait for it to crackle
  3. Add curry leaves and asafoetida.
  4. Add onions and saute for a minute.
  5. Add turmeric powder and saute
  6. Add green chilli and chopped tomatoes.
  7. Add little salt to make the cooking process faster
  8. Add 1/2 cup water and bring it to boil.
  9. Add boiled and chopped potatoes. Cook for approximately 5 minutes on medium flame.
  10. Adjust salt
  11. Add chopped coriander leaves and serve hot with pooris 🙂




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