Farali sukhi bhaji recipe | Batata bhaji recipe for fast, vrat
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4.5 from 4 votes

Farali sukhi bhaji recipe (Batata bhaji recipe for fast, vrat)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 323kcal
Author Kanan


  • 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
  • a pinch Sugar
  • 2 teaspoons Lemon juice
  • 1 tablespoon Cilantro or coriander leaves chopped finely


Pressure cooking the potatoes:

  • Take washed potato in the pressure cooker with enough water. Potatoes should be submerged in the water.
  • Cover the lid, put the weight on, turn the heat on medium. Let it cook for 2-3 whistles or till potatoes are soft.
  • Let the pressure go down by itself, open the cover and remove the potato.
  • Let the potato cool to touch. Peel it and cut into pieces.
  • Now make clove-cinnamon powder. Take 2 cloves and a tiny piece of cinnamon in a mortar and pestle.
  • Crush it to get fine powder.

Making farali sukhi bhaji recipe:

  • Heat the oil in a pan on medium heat. Once hot add cumin seeds, let them sizzle.
  • Then add sesame seeds, they will start to pop.
  • Add clove-cinnamon powder.
  • Saute in green chilies for few seconds.
  • Add cubed potatoes. Mix well very gently.
  • Add crushed peanuts, coconut, salt and sugar.
  • Mix well and cook for 2-3 minutes.
  • Lastly squeeze fresh lemon juice and stir.
  • Sprinkle chopped cilantro.
  • Turn off the stove


Calories: 323kcal | Carbohydrates: 34.9g | Protein: 6.9g | Fat: 18.8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 505mg | Potassium: 649mg | Fiber: 5.2g | Sugar: 2.8g
*Nutrition information is a rough estimate for 1 serving
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