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Sukhi bhaji a farali dry potato bhaji in a silver bowl with curry leaves on a gray dish.

Sukhi Bhaji - Farali Recipe - Potato Bhaji

Shilpa Joshi
Ready in 10 minutes, this is a farali recipe of Gujarati potato sukhi bhaji or dry potato bhaji which is a combination of spicy, sweet, tangy and nutty.  A delicious and easy potato sabzi with nuts for extra flavor. It is made often for upvas as a bataka ni sukhi bhaji. Also known as sukhi aloo bhaji.
5 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course dinner, lunch
Cuisine Gujarati, Indian
Servings 4 servings
Calories 143 kcal


  • Pot


  • 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.
    Heated oil in a pan with jeera seeds, curry leaves and green chillies.
  • Add potatoes and spices. Mix thoroughly.
    Boiled, cut potatoes added to pot with spices.
  • Add roasted crushed nuts and mix. Turn off gas and add in lemon juice.
    Roasted, ground peanuts added to spiced potato mixture.
  • Serve
    Sukhi bhaji served with farali accompaniments of yogurt and masala peanuts.



If you are not having this as a farali recipe, add in some garlic for more flavor!
We prefer to use Russet Potatoes for this


Calories: 143kcalCarbohydrates: 29gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gSodium: 338mgPotassium: 673mgFiber: 4gSugar: 2gVitamin A: 88IUVitamin C: 78mgCalcium: 29mgIron: 1mg
Keyword aloo ki subzi, dry potato bhaji, farali recipe, sukhi bhaji
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