- 4 large potatoes boiled
- 5 red chillies (peppers)
- 1 teaspoon dhaniya (coriander) seeds
- ½ teaspoon jeera (cumin) seeds
- 3 black pepper (miri) corns
- 3 cloves
- ½ teaspoon haldi (turmeric)
- 4 medium onions sliced vertically
- 1 teaspoon oil
- 1 tablespoon ghee (unsalted butter)
- ½ teaspoon sugar
- Salt to taste
A simply soft spicy Potato dish made by Mrs Ramabai Bhobe, my mother-in-law’s aunt who was fondly called Aji-Moushi (Grand Aunt) by my hubby and so the name “Aji-Moushi’s Batata Bhaji” to this mouth watering dish. The recipe is traditional and minimalistic, quick and easy, and generally eaten with breads like Chapathi or Fulka/ Roti
METHOD:
1. Fry the garam masala (chillies, coriander seeds, jeera, cumin seeds, pepper corns & cloves) in a teaspoon of oil and grind it to a paste.

3. Heat ghee in a tava (pan) and fry the sliced onion till brown.
4. Add the marinated potatoes, turmeric powder and sugar, and fry well.
5. Garnish with coriander sprigs.