Potato Onion Bhaji ...... A dish that is must with Masala Dosa ..........
Potato onion bhaji is the most common bhaji made in every house with slight variations to suit each ones taste. Potato onion bhaji is a common item with masala dosa, poori or roti at times.
Wash 3-4 large sized potatos in plenty of water to remove off the dirt that sticks to its skin. Put it in pressure cooked with 2-3 cups of water and let cook to 3-4 whistles. Let the pressure drop on its own. Once you open the lid, allow the potatoes to cool, before you attempt to peel of the skin. Gently peel off the skin of all the potatoes and cut them into cubes of 1 inch size. Keep this ready aside. If you find this step difficult or are in a hurry, just peel off the skin of the potatoes, cut them into cubes, wash them in water and put it in pressure cooker with 1.5 cups of water and cook to one whistle. Once you open the lid, let the potatoes cool a bit and then proceed to make the bhaji. Which ever method you use, just cook the potatoes before hand.
Now peel off the skin of 3-4 medium sized onions and chop them also to medium sized cubes.
In a thick bottomed kadai, heat 2-3 tsp of oil, when hot add 1 tsp of urad dal, a few cashews and fry till the colour changes a bit, then add in 1 tsp of jeera and follow it by 1 tsp of mustard seeds, when they splutter add 3-4 green chillies slit lengthwise or cut to pieces, 8-10 curry leaves. If using hing powder (I add prepared hing water to the bhaji later) add 1 tsp hing powder and 1 tsp of turmeric powder. Mix well.
Now add in the onions and mix well, add salt to taste and fry till translucent. Now add in the cooked potatoes, 1 tblsp of hing water (do not add if you have added powder while seasoning) and mix well. Add ½ cup of water and let cook on slow fire till all is mixed well and the turns to thick bhaji texture. Mash in a few of the potatoes with the spatula. This gives the baji a thicker texture. Serve this bhaji with poori, dosa, chapati.