Alu bhaji

Alu bhaji

Savoury fried potatoes

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Serve these as an accompaniment to thosai or any of the Indian breads. You can also mash this potato mixture slightly and use it to fill chapatis, puris and kachoris before cooking.

Ingredients

Quantity Ingredient
500g potatoes
1 tablespoon ghee or oil
1/4 teaspoon black mustard seeds
2 onions, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon chilli powder, or to taste
1 teaspoon salt

Method

  1. Cook the potatoes in their skins in a saucepan of boiling water until tender. Drain well, then peel and dice.
  2. Heat the ghee in a saucepan over low heat. Add the mustard seeds and cook until they start to pop. Add the onion and cook until it is soft and golden. Add the turmeric and chilli powder and stir, then add the potato, sprinkle over the salt and toss gently to coat in the seasonings. Serve hot or cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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