Sukhi Bhaji / Farali Potato

 INGREDIENTS

 1 large or 125 grams or 1 ½cupsPotatoes, boiled, peeled and cubed

 2 Cloves

 a tiny piece Cinnamon stick, size of a clove

1 tbsp Oil

½ tsp Cumin seeds

½ tsp Sesame seeds

1 Green chili, chopped finely

3 tbsp Peanuts, crushed

1 ½  tbsp Desiccated coconut

Rock salt  to taste

½ tsp Sugar

2 tsp Lemon juice

1 tbsp coriander leaves, chopped finely

 

PREPARATIONS 

Boil The Potatoes: You can boil potatoes in instant pot (manual 7 minutes). Or use a traditional pressure cooker (takes 2 whistles). Once potatoes are cool to touch, peel the skin and cut into small cubes.

Take cloves and cinnamon. Crush using mortar and pestle into a fine powder and keep it ready. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add sesame seeds, within few seconds they will start to pop/fly. Immediately add green chilies and saute for 30 seconds. Add boiled potatoes, rock salt, sugar, cloves-cinnamon powder and mix well. Then add crushed peanuts and dry coconut. Mix and cook for 2-3 minutes. Add lemon (lime) juice. Add chopped cilantro and mix. Suki bhaji is ready to serve. 

NOTES-

If you prefer slightly mashed potatoes in your sukhi bhaji, then mash some of them with the back of the spatula.  

If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut into cubes. When you chop the potato while it is warm or hot, it will break and crumble. 

 

 

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