Flavorful sukhi bhaji made with boiled potatoes. All the ingredients used in this bhaji are suitable for Hindu fasting (vrat, upvas), so it is also known as farali potato recipe or upvas batata bhaji.
❤️You’ll Love This Recipe
It gets ready in 10 minutes only if you have boiled potatoes handy.
There are no regular Indian spice powders added still this sukhi tastes so delicious.
Yes, you can make it any time of the year, you don’t have to be on fasting to enjoy this.
This is my mom’s Gujarati style farali potato recipe that I grew up eating it. We make it very often at home. Once you try it I am sure it will be a regular in your kitchen as well.
Here are the ingredients you’ll need to make this farali sukhi bhaji (plus, dry coconut - forgot to include in the pic). Very handful of ingredients and you’ll have super yum sabzi ready.
Potatoes: For Indian cooking, I would highly recommend using red potatoes or Yukon gold potatoes. Idaho or russet potatoes won’t work here.
Green chilies: This is the only ingredient that provides the spicy taste to this dish. So adjust accordingly as per your liking.
Peanuts, sesame seeds and dry coconut: All these three gives a nice nutty flavor to the dish. Plus, they give a nice texture as the mixture is coated well to every piece of potatoes.
Rock salt: I have made it during the vrat, so I have used rock salt. If I make on regular days then I use regular table salt.
Lime juice and sugar: Both balance the sweet-tangy taste. No, it is not sweet like sweet, but it has a hint of sweetness which is balanced by lime juice.
Cloves and cinnamon: When I make for fasting (vrat), I freshly ground these two in mortar and pestle. On regular days I would just add garam masala instead.
👩🍳Step By Step Photo Instructions
Boil The Potatoes: You can boil potatoes in instant pot. Or use a traditional pressure cooker (takes 2 whistles). Once potatoes are cool to touch, peel the skin and cut into small cubes.
1) Take cloves and cinnamon.
2) Crush using mortar and pestle into a fine powder and keep it ready.
3) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add sesame seeds, within few seconds they will start to pop/fly.
4) Immediately add green chilies and saute for 30 seconds.
5) Add boiled potatoes.
6) Add rock salt, sugar, cloves-cinnamon powder and mix well.
7) Then add crushed peanuts and dry coconut.
8) Mix and cook for 2-3 minutes.
9) Add lemon (lime) juice.
10) Add chopped cilantro and mix. Sukhi bhaji is ready to serve.
- If you prefer slightly mashed potatoes in your sukhi bhaji, then mash some of them with the back of the spatula.
- If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut into cubes. When you chop the potato while it is warm or hot, it will break and crumble.
- Variation: The same recipe can be made with sweet potato or yam (Suran). Yes, both of them are allowed during vrat.
🍽 Serving Ideas
- If making this on a regular day, then you can enjoy with roti or masala puri. My family loves it with thepla (with a side of yogurt). Yes, methi thepla, sukhi bhaji and bowl of yogurt make a filling meal.
- If making this farali sukhi bhaji during vrat days, then I would suggest serving with rajgira puri or singhare ki puri.
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📋 Recipe Card
Sukhi Bhaji (Farali Potato Recipe)
- 1 large or 125 grams or 1 ½ cups Potatoes boiled, peeled and cubed
- 2 Cloves
- a tiny piece Cinnamon stick size of a clove
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 1 Green chili chopped finely
- 3 tablespoons Peanuts crushed
- 1 ½ tablespoons Desiccated coconut
- Rock salt (sendha namak) to taste
- ½ teaspoon Sugar
- 2 teaspoons Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
- Boil The Potatoes: You can boil potatoes in instant pot (manual 7 minutes). Or use a traditional pressure cooker (takes 2 whistles). Once potatoes are cool to touch, peel the skin and cut into small cubes.
- Take cloves and cinnamon. Crush using mortar and pestle into a fine powder and keep it ready.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Then add sesame seeds, within few seconds they will start to pop/fly.
- Immediately add green chilies and saute for 30 seconds.
- Add boiled potatoes, rock salt, sugar, cloves-cinnamon powder and mix well.
- Then add crushed peanuts and dry coconut. Mix and cook for 2-3 minutes.
- Add lemon (lime) juice.
- Add chopped cilantro and mix. Sukhi bhaji is ready to serve.