Aloo Bhaji

Spiced Potato

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

This spiced potato, or aloo bhaji as it is commonly known in India, is the perfect filling for masala dosas, samosas, potato bonda and stuffed paratha. It’s so tasty you can even eat it as a dish on its own. As it is so versatile, it is a great one to have in your Indian culinary arsenal.


  • 800 g potatoes, peeled
  • 2 tbsp vegetable or rapeseed oil


  1. Begin by boiling the potatoes in a pan of water until soft. Drain and mash them, then set aside to cool.
  2. Heat the oil and ghee, if using, in a pan and then add the mustard seeds, white urid and chana lentils. They will add texture and a little bite to the dish, which works well. You cannot eat them raw but cooking them in hot oil makes them edible. Gently move