Category: Breakfast Eats

This was an experiment which turned out delicious. I had run out of garlic and ginger and I already had sliced the onions and chopped the potatoes. Suddenly I remembered the All purpose chutney that I had and used it instead of ginger and garlic. The Bhaji was really very flavourful and delicious. Recipe link to the All purpose chutney given below.

• https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients :

3 medium sized potatoes boiled, deskinned and chopped

2 onions sliced

2 tbsps oil

1 tsp Jeera /Cumin seeds

1 green chilly minced

1 tomato finely chopped

1 heaped tbsp All purpose chutney

A pinch of Haldi /Turmeric powder

Salt

Method:

Heat the oil in a pan. Add the Jeera and after it crackles add the green chilly and onions. Roast till translucent. Add the Haldi and All purpose chutney. Toss and add the tomatoes and salt. Sauté for a minute. Drop in the potatoes and a glass of water. Bring to a boil. Simmer for a couple of minutes. Switch off and allow to stand for ten minutes for the flavours to infuse.

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The four types of Potato Bhaji which I have posted so far are the regular ones that are served with Poori. None of them have garlic, Garam masala or chilly powder added. It is green chilly which adds flavour and spice to them. This Chettinad style Potato Bhaji is served either with Poori or with rice and is a highly aromatic one as it contains Garam masala .

Ingredients :

3 medium sized potatoes, pressure cooked, deskinned and chopped

2 large onions sliced

2 tomatoes chopped fine

2 tbsps oil

1 tsp Jeera /Cumin seeds

1 tsp Garam masala

1 tsp Chilly powder

A large pinch of Haldi /turmeric powder

7 cloves of Garlic

1 inch piece of ginger

Salt

6 tbsps of thick coconut milk or 2 heaped tbsps of Maggi Coconut powder

Coriander leaves for garnishing.

Method:

Heat oil in a pan. Add the Jeera and after it crackles add the onions, ginger and garlic. Sprinkle salt and roast till translucent. Lower heat. Drop in the Haldi, chilly powder and Garam masala. Toss for a minute and add the tomatoes. Roast till they are mushy. Drop in the potatoes, coconut milk or coconut powder and a glass (250 ml) of water. Bring to boil. Simmer for a couple of minutes. Garnish with coriander leaves. Serve hot.

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This is the fourth type of Potato Bhaji which is also called Patal Bhaji. Served either with Poori or Dosa, it is literally a runny mash of potatoes and onions. Some add a handful of peas too to it, but I prefer mine without them.

Ingredients :

3 medium sized potatoes, pressure cooked, deskinned and mashed well.

2 large onions chopped very fine

5 green chillies minced

1 inch piece of ginger grated

2 tbsps oil

1 tsp mustard seeds

1 tsp Urad dal/split black gram

1/4 tsp Tamarind paste

A pinch of Haldi /Turmeric

Salt.

Method:

Heat the oil in a pan. Drop in the mustard. After it crackles add the Urad dal. Allow it to turn golden brown. Tip in the onions, green chillies and ginger. Add salt and roast till translucent. Drop in the Haldi, and add the potatoes. Mix well. Pour in a glass of water (250 ml) and bring to boil. Allow to simmer on a gentle flame for five minutes. Add the tamarind paste and cook for another couple of minutes. Add more water if required and boil well. . This Bhaji is a little runny and should not be thick. Serve hot with Poori or Dosa.

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This is a traditional Potato Bhaji made by the Konkani community. It is the fragrance of coconut oil and the use of whole Coriander seeds that makes a difference to this dish. Though usually served with Poori it goes well with Chapati and bread too.

Ingredients :

3 medium sized potatoes

2 large onions

2 tbsps Coconut oil

1 tsp Jeera /Cumin seeds

1 heaped tsp coriander seeds

3 green chillies

1 sprig curry leaves

A pinch of Haldi /turmeric powder

Juice of half a lemon

Salt.

Method:

Pressure cook the potatoes. Deskin and chop them fine. Slice the onions. Chop the green chillies. Heat oil in a pan. Add the Jeera and coriander seeds. After they splutter drop in the green chillies and curry leaves. Toss. Add the sliced onions and salt. Roast till translucent. Drop in the Haldi and potatoes. Pour in a glass of water(250 ml) and bring to a boil. Lower heat and allow to simmer for five to seven minutes. Switch off. Add the lemon juice, mix and serve hot.

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This Potato bhaji is a Sattvik one specially made while fasting, all over India. The fragrance of ginger, green chillies and the tang of lemon make it one of a kind.

Ingredients :

3 large potatoes boiled and deskinned

Two tbsps oil

1 tsp Jeera /Cumin seeds

A sprig of curry leaf

1 inch piece of ginger grated

2 green chillies minced

A pinch of Haldi /turmeric powder

1 tbsp grated coconut

Juice of half a lemon

1 tsp finely chopped coriander leaves

Salt.

Method:

Lightly mash the potatoes. Heat the oil in a pan. Drop in the Jeera. After it splutters add the grated ginger, green chillies and curry leaves. Toss. Lower heat. Add the potatoes, Haldi, salt and mix well. Sprinkle a little water so that it doesn’t stick to the pan. Once it is heated thoroughly, add the grated coconut, Coriander leaves and lemon juice. Mix and serve hot with Poori or Chapati.

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Cholko means a piece of Plantain leaf in my mother tongue Konkani. Breakfast was usually served on a piece of plantain leaf. In this recipe Cholkya Bhakri translates to Bhakri patted on a Plantain leaf and roasted on either a clay or regular tava/Skillet. The difference in taste when a Plantain leaf is used is very distinct. No oil is use. If it is drizzled with oil then it is called Tella Bhakri.

Ingredients :

250 gms raw rice

1/4 of a large coconut grated

2 onions finely chopped

5 green chillies roasted over an open flame

2 tbsps coriander leaves

Salt

Method:

Wash and soak the rice for four hours. Grind to a coarse paste along with the coconut and roasted green chillies. The mixture should be thick and not runny as the Bhakri is patted on the leaf. Tip the mixture into a bowl. Drop in the finely chopped onions, salt and coriander leaves. Mix well. Heat the tava. Place a plantain leaf on it and pat the mixture neither too thick nor thin on it. Cover it with another piece of Plantain leaf and roast on a slow flame till the leaf turns brown. Flip. Roast on the other side too. Slide the roasted Bhakri on to a plate. Serve hot with pickle, jaggery syrup or butter .

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Leftover idli roasted to a crisp. This is usually made after the idli has rested for a few hours as they are too soft and fluffy to be sliced and roasted when just made. It is much easier slicing Idli made in a katori than the one made in an Idli stand. The recipe link to the idli is given below.

Ingredients :

6 idlis

Salt

Pepper

Ghee

Method :

Slice the idli as shown. Heat a tava/skillet. Drizzle some ghee or oil. Spread it thoroughly. Place the slices of Idli and drizzle again with Ghee. Sprinkle salt and pepper as required. Allow to roast for a couple of minutes. Flip. Roast on the other side as well. Serve hot as is or with tomato ketchup.

Idli Recipe

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I was tempted to try the fresh batch of Molgapudi that I had made last evening with both bread and Dosa. Had a hearty breakfast today of sandwiches made with onions and Molgapudi and Urad and rice Dosa. Recipe links to all the items are given below.

Open Sandwich with Molgapudi Recipe

Urad And Rice Dosa Recipe

Molgapudi/Dry Chutney powder Recipe

Chai/Tea–The Indian way

Copyright © 2020 by Vinaya Prabhu. All rights reserved.