Potato bhaji (Cumin base)

 -Brian Mendonca

On a  holiday - or otherwise - I love to begin my day with a bhaji. Bhaji with fresh Goan pao or poee can make your day. There are many kinds of bhajis on offer in Goa, but I have fondness for the jeera-aloo variety. Indeed, I have scoured the bhaji joints on NH 66 from Porvorim in North Goa to as far as Margao in South Goa. Like the beads of the rosary, they all look so inviting, beginning with Saishan at my doorstep; Yogesh at Sancoale; to Gopika in Nuvem and Radhika opposite the Margao bus stand. 

So how would it be if I decided to make my own bhaji? I had so far run out of ideas for breakfast with the omelettes and anda-burjis and was in a mood for something new. This is what I tried. I was elated when it came out surprisingly well.

Prep time - 20 mins
Cook time - 20 mins
To serve - 3

INGREDIENTS

Potatoes - 3 medium
Tomatoes - 3 medium
Onions - 3 medium
Fresh coriander / cilantro / hari dhania - for flavour

Seeds

Cumin seeds / Jeera - half teaspoon
Carom seeds / Oregano /Ajwain - half teaspoon
Coriander seeds / Dhania - half teaspoon

Spices

Saffron / Haldi - 1 teaspoon

Chilly powder - half teaspoon

Dry mango powder / Amchur - 1 teaspoon

Garam masala - 1 teaspoon

Asafoetida / Hing - half teaspoon

Ginger paste - 1 teaspoon

Salt - to taste

Red chillies (betki) - 3

Fenugreek / Kasuri methi - 1 teaspoon

Coconut oil - 2 or 3 tablespoons

METHOD

I used potatoes which had been boiled before. Peeling them takes a while and skill.  Chop the potatoes into small pieces. Chop the tomatoes and onions finely.  Wash the coriander and chop finely. Keep these items ready before you start cooking.  Then lightly dry roast a pinch of cumin seeds, carom seeds and coriander seeds for 1-2 minutes on the tawa. After this, grind the seeds gently with a mortar and pestle. Select all the spices and mix them.

Heat oil in a pan. Add jeera. After it splutters put in the chopped onions. Saute till onions turn golden brown. Put in 2/3 whole red chillies. Add chopped tomatoes. Add salt. Add spice mix. Add the roasted seeds. Add the potatoes. Mix well. Add 3/4th cup of water. Cover. Cook for 3 minutes. Taste. Add kasuri methi. Mix. Cook for 1-2 minutes. Taste. Add fresh coriander. Add water to obtain desired consistency. Cook for 2 minutes. Taste. Serve hot.

TASTE

The taste was delicious. The flavour and spice was just right. We had it for a late breakfast with fresh paos and poees, followed by steaming tea and a slice of banana-cinnamon cake. 

TIP

You can also make it without tomatoes. Or onions. Try not to roast the seeds for too long or it may result in a bitter taste. The recipe above is made in the North Indian style. Tone down the ingredients if you like it less spicy.

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Pic taken by Brian Mendonca during his preparation of potato bhaji on 24th August 2020.  Base recipe courtesy Sonia Barton Halwai style aloo ki sabzi (Hindi). Updated 26 August 2020.