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.
Other farali recipes I have include moraiyo ni khichdi and sabudana ni khichdi.
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.