Patal Batata Bhaji | Goan Potato Masala for Poori, Chapati, Dosa

5 from 3 votes

Patal Batata Bhaji | Goan Potato Masala for Poori, Chapati, Dosa

Patal Batata Bhaji is a delicious, quick, and easy-to-make Indian curry with potatoes. You can make this potato masala in less than 30 minutes in one pan. Serve this potato dish alongside poori, chapati, pav, or dosa for Indian breakfast and snacks.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 172kcal

Author: Kushi

Equipment

Ingredients

4 Potatoes medium-sized, cut into small cubes
1 teaspoon Mustard Seeds
½ teaspoon Cumin seeds
1 strand Curry leaves
½ Onion chopped
1 inch Ginger grated
3 to 5 Garlic cloves chopped
2 to 3 Green chillies chopped
½ teaspoon Turmeric powder
¼ teaspoon Asafoetida/Hing
2 tablespoon Vegetable oil
Salt to taste
1 to 2 tablespoon Grated Coconut optional, read tips
2 tablespoon Coriander leaves more for garnish

Instructions

Cut the potatoes into small cubes so that they cook faster (or use boiled potatoes)
4 Potatoes
Heat oil in a pan. Add the mustard seeds and cumin seeds. When they start to splutter, add the curry leaves and saute for a few seconds.
1 teaspoon Mustard Seeds, ½ teaspoon Cumin seeds, 1 strand Curry leaves, 2 tablespoon Vegetable oil
Add the onion, ginger, garlic, green chillis, turmeric powder, hing, and salt and saute till the onion becomes light in color.
½ Onion, 1 inch Ginger, 3 to 5 Garlic cloves, 2 to 3 Green chillies, ½ teaspoon Turmeric powder, ¼ teaspoon Asafoetida/Hing, Salt to taste
Add the potatoes and 2 cups of water, and adjust the salt. Mix well, cover it with the lid, and set it on medium to medium-high flame till the potatoes are cooked.
Take a few potatoes and mash them lightly just to adjust the consistency (do not mash all of them, as this style of bhaji is served with cubes of potatoes)
Add coriander leaves and mix; switch off the flame.
2 tablespoon Coriander leaves
Serve hot with poori, chapati, or dosa, and enjoy.

Notes

For no onion no garlic aloo bhaji (konkani style done during upvas, vrat)
Skip the onion and garlic. Instead, add the grated coconut with chilies and saute.
The amount of water you need may vary. Because I have boiled the potatoes along with the tempering, I have added 2 cups of water. If you are using boiled potatoes, then use less water. Adjust the water as needed for the desired consistency.
Adjust green chilies to your taste.
The same ingredients are used to make sukhi bhaji for masala dosa. Just boil potatoes separately and add them to the tempering; don't add any water.

Nutrition