Sukhi Bhaji (Farali Potato Recipe)
Prepare this tasty sukhi bhaji on any regular day or during vrat (upvas) and savor it alongside puris.
Ingredients
- 1 large or 125 grams or 1 ½ cups Potatoes boiled, peeled and cubed
- 2 Cloves
- a tiny piece Cinnamon stick size of a clove
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 1 Green chili chopped finely
- 3 tablespoons Peanuts crushed
- 1 ½ tablespoons Desiccated coconut
- Rock salt (sendha namak) to taste
- ½ teaspoon Sugar
- 2 teaspoons Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
- Boil The Potatoes: You can boil potatoes in instant pot (manual 7 minutes). Or use a traditional pressure cooker (takes 2 whistles). Once potatoes are cool to touch, peel the skin and cut into small cubes.
- Take cloves and cinnamon. Crush using mortar and pestle into a fine powder and keep it ready.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Then add sesame seeds, within few seconds they will start to pop/fly.
- Immediately add green chilies and saute for 30 seconds.
- Add boiled potatoes, rock salt, sugar, cloves-cinnamon powder and mix well.
- Then add crushed peanuts and dry coconut. Mix and cook for 2-3 minutes.
- Add lemon (lime) juice.
- Add chopped cilantro and mix. Suki bhaji is ready to serve.
Notes
- If you prefer slightly mashed potatoes in your sukhi bhaji, then mash some of them with the back of the spatula.
- If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut into cubes. When you chop the potato while it is warm or hot, it will break and crumble.
Nutrition
Calories: 352kcalCarbohydrates: 36gProtein: 9gFat: 21gSaturated Fat: 4gSodium: 240mgPotassium: 829mgFiber: 7gSugar: 4gVitamin C: 36mgCalcium: 31mgIron: 2mg
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