Easy Aloo Bhaji Recipe Batata Bhaji Potato Bhaji

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Easy Aloo Bhaji Recipe | Batata Bhaji | Potato Bhaji

This veg curry recipe uses boiled potatoes to make potato bhaji, or batata bhaji. Spices and herbs are added to the boiled potatoes and served as a side dish. 

Bengalis make batata bhaji this way, but this particular method is also used to make aloo bhaji in south India and Maharashtra.

This bhaji is often eaten and served with dosa in South India. In the Maharashtra region, it is usually served with chapati or poori, and in Bengali cuisine, it is usually served with Luchi.

In particular, aloo is a favorite among children and young adults alike… The first step is to boil the aloo, then peel, mash, and cook it in aromatic spices, curry leaves, and onions.

This wonder vegetable can be combined with several other vegetables that are available in our kitchen and made into a variety of interesting recipes that are endless in scope. This vegetable can also be made into mixed vegetable curries.

Aloo Bhaji Recipe is the most simplest of all aloo recipes and quick to make as early morning side dish recipes for poori, luchi, jeera paratha, chapati or dosa, uttapam etc.

One can even serve this batata bhaji as a side dish to rice too but along with some other curries like dal etc…

Below I have shared the recipe details on how to make this potato bhaji and make a quick and easy aloo recipe in our day to day life.

Easy Aloo Bhaji Recipe | Batata Bhaji | Potato Bhaji

A quick and simple aloo recipe made using mashed boiled potatoes and spices

Easy Aloo Bhaji Recipe | Batata Bhaji | Potato Bhaji

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Course: Lunch/Dinner/Breakfast
Cuisine: Indian: Bengali/Maharashtrian/South Indian
Servings: 4 
Calories: 230 kcal

Author: Ranjeeta Nath Ghai

Ingredients

  • 3 Chillies, green
  • 2 tbsp Coriander, leaves
  • 3 medium size Onions sliced length-wise/square, 
  • 500 g Potatoes
  • Enough water to boil the potatoes

Tempering 

Instructions To Cook The Aloo Bhaji

For boiling potatoes:

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

Cooking the aloo bhaji:

  1. Take a wok/deep kadhai, add oil and heat it.
  2. Add FoodAllTime tempering and saute for few seconds.
  3. Add curry leaves and wait for them to crackle.
  4. Add the thickly sliced onions, mix well.
  5. Add salt as per taste, turmeric powder, mix the masala well and cook for few seconds on low flame.
  6. Add the mashed potatoes, mix everything well and cook for a minute or two on low flame.
  7. Note: If you like it with gravy then add water and allow it to come to a boil else let it be. It tastes yum when it is cooked dry.
  8. Garnish with freshly chopped coriander leaves and give a mix.
  9. Serve hot with dosa, Luchi, poori or roti or chapati.

You Might Want To Try Some More Indian Main Course Recipes

Quick Overview
Easy Aloo Bhaji Recipe Batata Bhaji Potato Bhaji

Recipe Name: Easy Aloo Bhaji Recipe | Batata Bhaji | Potato Bhaji

Author: Ranjeeta Nath Ghai

Description: A quick and simple aloo recipe made using mashed boiled potatoes and spices.

Preperation time: 20M

Cook Time: 25M

Total Time: 45M

Type: Lunch/Breakfast/Dinner

Recipe Yield: 4 people

Recipe Ingredients: 3 Chillies, green, 2 tbsp Coriander, leaves, 3 medium size Onions sliced length-wise/square, , 500 g Potatoes, Enough water to boil the potatoes, Tempering , 1/2 tsp Turmeric, powder, 2 tbsp Oil, 1/2 tsp Jeera/cumin seeds, 7 Curry, leaves, FoodAllTime tempering

Recipe Instructions: For boiling potatoes: Firstly wash the potatoes, take each potato, cut it into two halves and cut all the potatoes in a similar way. Take a pressure cooker, and add all the cut potatoes into it. Add enough water to the cooker, add salt as per taste, and add turmeric powder. Pressure cook the potatoes for 5-6 whistles on medium flame. Reduce the steam, and remove the lid. Take all the potatoes out carefully with a spatula and place them on a plate. Cool them down and peel all the potatoes. Mash them well and place them aside. Cooking the aloo bhaji: Take a wok/deep kadhai, add oil and heat it. Add FoodAllTime tempering and saute for few seconds. Add curry leaves and wait for 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. Note: If you like it with gravy then add water and allow it to come to a boil else let it be. It tastes yum when it is cooked dry. Garnish with freshly chopped coriander leaves and give a mix. Serve hot with dosa, Luchi, poori or roti or chapati.

Recipe Cuisine: Indian: Bengali/Maharashtrian/South Indian

Calories: 230 kcal

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  • Vegan
  • Availibility of Ingredients
  • Ease of Cooking
  • Nutritional Values
  • Comfort Food
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