Although it is a farali recipe, I LOVE the taste and we have it with some garam poori even when not fasting. If not fasting, I would even add some garlic to the recipe!‘
Time to prepare: 10 minutes
Why’s it so good?
Big on flavor, small on number of ingredients: Made with minimal ingredients and within 10 minutes with boiled/cut potatoes ready
Comfort food: there is something so homey and cozy about this dish when you are craving simple Indian food
Watch to see how easy it is to make:
What do you eat farai sukhi bhaji with?
This was one of my favorite farali foods. Easily pairs with some yogurt and masala peanuts for a filling upvas meal. If fasting, you can have with rajigira poori as well. If not fasting, we love to have it with masala rotli.
As you can see in the picture below, this doesn’t require many ingredients! Since this is the case, I recommend not skipping on ingredients. They all come together for big flavor!
Roasted, ground peanuts: I keep a jarred bottle of roasted, ground peanuts at home. It helps save time for many recipes. I like using crushed nuts because it coats the potatoes and gives it a great taste throughout. If you prefer, you can lightly pan fry some peanuts to add to the bhaji instead.
Curry leaves: If you do not have a curry pata plant at home, you can easily find these at your local Indian store. The leaves are sold in bunches there.
Potatoes: I used Russet potatoes.
Tips For Making the Sukhi Bataka Bhaji
- Cooking moves quick: Have all the ingredients ready ahead of time – boil and cut the potatoes!
- Cut potatoes in medium size pieces. If cut too small they will become mushy.
- If you like crispy potatoes, add an extra teaspoon of oil
Looking For Other Traditional Indian Dishes?
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Sukhi Bhaji – Farali Recipe – Potato Bhaji
- 1½ tsp oil
- ½ tsp jeera cumin seeds
- 9 curry leaves
- 3 medium potatoes 506g – boiled, peeled and cut
- ½ tsp salt or sendha namak for fasting
- 1 tsp dhana jeeru cumin/coriander powder blend
- ½ tsp sugar
- ½ cup peanuts (ground) 55g – roasted and grinded
- 1 green chilli
- ½ tsp lemon juice
- coriander optional as topping at end – chopped
- Heat oil in pan on medium-high. Once hot, add jeera (cumin seeds). Next add green chillies and mix. After about a minute add in curry leaves. Turn gas to medium.
- Add potatoes and spices. Mix thoroughly.
- Add roasted crushed nuts and mix. Turn off gas and add in lemon juice.