Discover Sicily
- Return flights
- 7 nights in 4-star hotels
- 15 included meals: 7 breakfasts, 1 lunch, 7 dinners
Mon-Wed: 9am-6pm Thurs: 9am-15:45pm Fri: 9am-6pm Sat : 9am-5pm Sun&BH: Closed
Mon-Wed: 9am-6pm Thurs: 9am-15:45pm Fri: 9am-6pm Sat : 9am-5pm Sun&BH: Closed
Every Indian family has it’s own way of cooking potato bhaji and depending on which part of India, it will taste completely different. It’s a hearty home cooked dish that is quick and easy to make. It can be eaten at breakfast with chapatis, or paired with a chicken curry, stuffed inside a masala dosa or in thali, which is a mini platter of Indian dishes. If you have a few chapatis left over, try them with jam or Nutella!
SERVES 2
Heat the oil in a large skillet. When it begins to simmer, add the mustard and cumin seeds and cook for approximately 4 minutes, until they begin to pop and sizzle.
Add the curry leaves and fry for 1 minute, until fragrant. Add the chilli and cook, stirring until it releases flavour into the oil. Add the onion to the pan and sauté until the onions are soft and golden brown, which should take approximately 5 minutes. Add the turmeric and coriander powder and stir well for a minute.
Add the potatoes to the pan and cook until golden brown, stirring to brown all sides for approximately 6-8 minutes. Take the pan off the heat and add the fresh coriander and lemon juice, if using. Season with salt to taste.
Don’t worry if your chapati doesn’t puff up like a ball, it will still taste delicious. It may take a little practice to get perfectly puffed chapatis.