Whenever I hear “Aloo Bhaji”, the first thing that comes to my mind is Masala Dosa. As a child, I used to love having Masala Dosa from our favourite restaurant. The crispy Dosas with the simple yet flavourful potato filling, combined with Chutney and Sambar. Ooh !! I’m sure some of you can relate to my experience. 🙂 Another memory is the bhaji that used to be served with Poori, the combination famously known as Poori Bhaji. While the filling of Masala Dosa is slightly on the drier side, the one served with Poori is semi-gravy.
Though one can find a lot of variations to Aloo Bhaji, this is my all-time favourite preparation. A morsel of the crispy dosa with the aloo and chutney…and I’m reliving those childhood days.
- 3 potatoes (medium sized)
- 1/2 cup Sliced onion
- 3-4 Slit Green chilli (adjust to taste)
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Split Black gram / White lentil/Urad dal
- 1/2 teaspoon Turmeric powder
- 1-1/2 tablespoons Chopped Coriander leaves
- a few Curry leaves
- 1 tablespoon Oil
- Cook the potatoes with salt till cooked through.
- Peel the skin off and crumble the potatoes. Keep aside
- Heat oil in a pan.
- Add the mustard seeds, split black gram and curry leaves.
- Add the sliced onion and saute till translucent.
- Add the green chilli and ginger paste and saute till raw smell goes.
- Tip in the turmeric powder and fry for a few seconds.
- Add the crumbled potatoes and mix well. Adjust the seasoning.
- If you want the dish to be slightly wet consistency, you may add some hot water and bring the mixture to a boil.
- Add the chopped coriander leaves and mix well.
- Switch off heat.
- Serve warm with Dosa or Poori.