Ingredients :

Large Potatoes : 2 no.

Mangoes : 2   – 3 Enough to give about 300 ml. Juice

Hot Green Chillies like Lavangi or Jalapeno or Habanero : 4 – 5 no.

Ginger : 1 inch cut into Julienne

Black Mustard Seeds : 1 Tsp.

Methi Dana or Fenugreek Seeds : 1/4 Tsp.

Curry Leaves :  4-5 no.

Whole Dried Red Chillies : 3-4 no.

Asafoetida or Hing : 1/4 Tsp.

Whole Wheat Flour : 1 Tbsp.

Salt and Sugar : To Taste

Ghee or Clarified Butter : 1 Tbsp.

Chopped Coriander Leaves : 1 Tbsp.

Method :

Peel and cut the potatoes into cubes or triangle shapes. Peel the mango and remove the pulp and puree it.

Cut the chillies in two pieces lengthwise. Make a paste of whole wheat flour and water.

In a shallow pan add ghee and heat over low heat. Add the potatoes to the ghee and saute till lightly browned. Remove and set aside.

Now add the mustard and fenugreek seeds and let them pop.

Now add the green chillies, ginger, hing, curry leaves and red chillies and saute and then add the potatoes.

Add the mango pulp and enough water to cook the potatoes. Add salt and sugar and cover and cook till the potatoes are cooked but firm.

Now add the flour paste and cook till the gravy thickens.  Garnish with chopped coriander leaves.




Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.



Ingredients :

Potatoes : 6 medium sized

Onion : 1  medium sized

Curd : 1/2 cup

Salt : to taste

Ginger Garlic Paste : 1 tsp

Vegetable Oil : 2 tsp

Coriander leaves : 2 tsp

For Masala :

Cumin Seeds : 1 tsp

Fennel Seeds (Saunf / Badishep) : 1 Tbsp

Coriander Seeds : 1tsp

Red Chilli Powder : 1 1/2 tsp

Turmeric Powder : 1/2 tsp

Method :

Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.

Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.

Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.

Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.

Remove and garnish with chopped coriander leaves. Serve hot.

There are a few dishes that become closely associated with our childhood. They evoke memories that transport us to simpler times: times when things were simpler, relationships were easier and our loves and hates were frequent but fleeting.

I still remember Saturday afternoons, when I used to come home from school, glad to be greeted at the door by my mom. As she was a working mom, these occasions were special and therefore treasured.  She knew I loved her special potato tawa bhaji and used to make it on those days so I could enjoy it. The thali with steaming white rice, yellow Dal and the slightly burnt crispy potato bhaji was a combination that never failed to lift my spirits. No matter how bad the day might have been, finding mom home,  making the potato bhaji was enough to make my day.

Life is indeed a series of such small pleasures. A steaming home-cooked meal, a cup of hot coffee on a rain-soaked evening, the smell of earth after the first showers, finding a good book after rummaging through stacks of used books – there isn’t much to compare these pleasures.

I remember the first time I made this dish by myself – my mom was ill and she had asked me to cook lunch for both of us. I was scared but also eager. I had watched my mom cook a thousand times and helped her in the kitchen as I could. But this was different. I had to make everything from scratch and not make a mistake.  I kept running out to where mom sleeping and asking her every little detail that hadn’t seemed so important till now – how much water should I add to the Dal & how much in the cooker, how long should I cook the potatoes, how much salt is just right and how much chilli powder is too much. The questions never stopped and finally the meal was ready. I eagerly awaited mom’s verdict. She took the first mouthful and made a face. I was heartbroken….thank god, it was because the food was too hot. I finally gathered enough courage to ask her how the dish fared. She replied, quite oblivious to my mental state,” Very good! Tastes just like mine.” My heart did a summersault and I was hooked on cooking.

Now the recipe

Ingredients :

Potatoes : 8 medium sized

Groundnut Oil : 3 Tbsp.

Mustard Seeds : 2 Tsp.

Asafoetida (Hing) : a pinch

Turmeric Powder : 1/4 Tsp.

Red Chilli Powder : 2 Tsp.

Salt : To taste

Sugar : a pinch

Method :

Boil the potatoes till done and peel them. Cut the potatoes into 1/2″ (inch) dices. Rub the pieces with salt and sugar.

On an iron griddle, heat oil. Then add the mustard seeds, asafoetida and turmeric powder. When the seeds crackle, add the chilli powder. Now add the potatoes to this mixture and toss them with a spatula. Make sure the potatoes are evenly coated with the masala. Now spread the potatoes in a layer on the griddle and let the potatoes cook on medium flame till crispy on one side. Now turnover the potatoes and let them become crispy on the other side. If the potatoes burn a little, don’t worry. It gives a nice, smoky flavour to the dish.

Green Tomato and Potato FryI usually love making this recipe when it is raining outside. There is something very comforting about eating fried, oily, spicy food while watching the rain as it comes down in torrents. This is the only season when I don’t mind eating oily food without feeling guilty afterwards. Hope this recipe gives you as much warmth as it has given me during all those wet, gloomy, rainy days.Green Tomato and Potato Fry

Ingredients :

Potatoes : 4 large, Green (unripe) Tomatoes : 4 no;

Mustard Seeds : 1 tsp; Asafoetida (Hing) : 1/4 tsp;

Turmeric powder (Haldi) : 1/2 tsp; Red Chilli Powder : 2 Tb;

Oil : 4-6Tb; Salt & Sugar To Taste.


Peel and dice potatoes. Dice the green tomatoes. heat oil and add the mustard seeds and asafoetida. When the seeds crackle, add the potatoes and saute till brown on all sides. Now add salt, sugar, turmeric and red chilli powder. now add the tomatoes and saute for 30 seconds. Now cover and cook for 5 – 10 minutes or till the potatoes are almost cooked. Now saute, uncovered, till there is no trace of water in the pan. Serve hot with dal-rice or parathas.

Ingredients :

For The Dough :

Refined Flour : 300 gm; Fat to rub : 60 gm / 4 Tb;

Ajwain ( Bishop’s Weed) : 1 tsp; Salt to taste

For The Filling :

Potatoes : 750 gm; Green Peas : 250 gm;

Cumin Seeds : 2 tsp; Ginger : 2″ / 2 Tb; Onion : 1 large;

Fresh Green Chillies : 5-10 no; Garam Masala Powder : 1/2 tsp;

Chaat Masala : 1/2 tsp; Salt to taste; Chopped Coriander leaves : 1 Tb.

Oil for deep frying

Method :

The Dough : Sieve the flour and salt , add ajwain, make a well in the centre and pour the fat in it. Rub the fat into the flour. When it is well mixed, add water as required to make a semi-hard dough. Cover with a moist cloth and keep aside for 15 minutes. Divide the dough into 6 portions and cover again for 15 more minutes.
The Filling : Boil the potatoes till done and peel and cut into small dices. Boil the fresh peas. Scrape and finely chop ginger. Finely chop the green chillies and the onion.
To the potatoes, add the peas, chopped coriander and chaat masala and garam masala powder. Roast the cumin seeds and roughly crush them and add to the potato mixture.
In a pan, take 1 Tb ghee / oil and add the chopped onion, ginger and chilli. Saute well and add to the potatoes. Add salt to taste. Mix well and divide into 12 portions. Keep aside.

The Stuffing : Place the balls on a lightly floured surface, flatten with a rolling pin and roll into an oval disc(6″-8″). Cut this disc in half to get 12 equal half ovals. Take one, Line the edges using water and seal to make a cone as shown in diagram. Stuff the filling in the cone and seal the top edge of the cone using water. Keep on a floured tray.
Heat oil in a kadhai / wok and deep fry the samosas over medium heat till golden brown.

P.S. If you find it hard to make a well shaped cone, you can also shape the dough like Calzone i.e. in a half-moon shape. Just roll the dough to form a round disc. Stuff the centre with the filling and fold the disc in half, sealing the edges with water. Crimp the edges with a fork to give it a nice design. Then deep fry as above.
For the health conscious : You can also make the dough using wholewheat flour. Make the dough as you would for purees.

I was at a loss about what to do and the lunch hour was coming closer. I wanted to make a very light, easy to cook potato dish and wanted something that takes little time to cook. And suddenly I remembered a dish that my aunt used to make; a native dish with chillies and fresh coconut. That was it! So I made it today and it was an instant hit.
Ingredients :

Potatoes : 250 gm; Fresh Grated Coconut : 150-200 gm;

Green Chillies : 5-6 no; Garlic Cloves : 4-5 no; Ginger : 1 inch;

Turmeric Powder (haldi) : 1/2 Tsp; Onion : 1 no; Oil as required;

Salt to taste; Juice of half a lime; Chopped Coriander : 1Tb.

Method :

Boil potatoes till done and cut into cubes. Finely chop the onion. Make a paste of coconut, chilli, garlic, ginger and turmeric.
In hot oil, saute the onion till translucent. Now add the potatoes, the paste, salt and lime juice and let it cook on low heat for 5-7 minutes. Garnish with chopped coriander.
P.S. Those who are interested can use Kokum(Cocum) instead of the lime juice.


Potatoes : 4 no; Tomato (big) : 1 no; Fresh Ginger : 1″;

Simla Mirch ( Green Capsicum / Bellpepper ) : 2 no;

Green Chillies : 2 no; Ajwain ( Carom Seeds / Bishop’s Weed ) : 1 tsp;

Turmeric Powder : 1/2 tsp; Salt to taste;

Garam Masala powder : 1/4 tsp ( optional ); Oil : 2 tsp.


Cut the vegetables in half and then slice length-wise. In a pan/wok, take oil. Add the ajwain, chillies and ginger and add the potatoes. Saute for 2 minutes & then add the capsicum, turmeric and saute. Now add the tomatoes, salt and the masala and add enough water to cook the potatoes. Cover & cook for 3-5 minutes. Serve hot with paratha or rice.

[1] Potatoes in a coconut, green chilli gravy


Potatoes 1/2 Kg, Onions 250 gm,
Oil as required, Salt to taste, Fresh Coriander 1 TB.

For The Masala:
Fresh Coconut 1/2 (grated), Green Chillies 4-5, Tamarind Pulp 1 tsp,
Garlic Flakes 5-6, Turmeric 1/4 tsp, Poppy Seeds 1 tsp.

Make a paste using the masala ingredients.
Finely chop the onions and boil and cut the potatoes into cubes.
Saute chopped onions in oil and then add the potatoes and salt. Now add the masala paste and simmer for 5-10 minutes. Garnish with chopped coriander and remove.

[2] Batatyal Ambat ( potatoes in coconut gravy)


Potatoes 250 gm, Onion 1 no

For The Masala:
Coconut 3/4 no, Turmeric 1/2 tsp,
Dried Red Chillies 8-10, Cumin / Fenugreek Seeds 1/4 tsp,
Tamarind Pulp 1 tsp, Salt to taste.


Chop the onion finely. Saute the red chillies and cumin/fenugreek seeds in little oil and then add to the coconut, turmeric to make a smooth paste.
Peel and cut the potatoes lengthwise into 1″ pieces . Take 500 ml water and add the potatoes with 1 tsp salt. Cook the potatoes till soft. Now add the masala and water to get required consistancy. Bring to a boil and remove. Saute the chopped onion in coconut oil till pink and add to the gravy.

P.S. If you add 3 tsp coriander seeds instead of cumin/fenugreek seeds then recipe is called Potato Ghasshi. The Ghasshi is given a tempering of garlic instead of onions.

Pic Curtsey Anil D’Souza


For Potato Wada:

Potatoes 225 gm, Ginger 100 gm,

Green Chillies 8 no, Garlic 8 flakes,

Mustard Seeds 1 Tb; Cumin Seeds 1 Tb;

Crushed Coriander Seeds 1 tsp; Curry Leaves 6-7,

Turmeric Powder ½ tsp; Asafoetida a pinch,

Salt as required, Chopped Coriander 1/8 bunch,

Bengal Gram Flour 115 gm, Soda bicarbonate a pinch

Oil for frying

For Coconut Chutney:

Coconut fresh ½ no, Coriander Leaves ½ Bunch,

Mint Leaves ¼ Bunch, Ginger 10 gm,

Green Chillies 15 gm, Salt to Taste, Lime 1 no.


Boil and peel potatoes. Cut or mash the potatoes. Make a paste of ginger and green chillies.

Make the tempering in the given order:

In a pan, take oil. Add mustard seeds and when they crackle add cumin seeds. Then add crushed coriander seeds and peeled and crushed garlic. Fry for a while and add curry leaves. Now add 1 Tb. paste and fry till oil separates. Now add turmeric and asafetida and remove from heat. Cool this tempering.

To the potatoes, add the tempering, salt to taste and chopped coriander. Mix well. Divide into equal sized balls. Dip the balls into the prepared batter and deep fry in oil till light brown. Serve hot with chutney.


Sift flour, soda bicarbonate and salt. Add enough water to make a thick batter.


Grate the coconut and grind to a coarse paste with coriander, mint, ginger and green chillies. Add salt and lime juice to taste.

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