1 large or 125 grams or 1 ½cupsPotatoesboiled, peeled and cubed
2Cloves
a tiny pieceCinnamon sticksize of a clove
1tablespoonOil
½teaspoonCumin seeds
½teaspoonSesame seeds
1Green chilichopped finely
3tablespoonsPeanutscrushed
1 ½tablespoonsDesiccated coconut
Rock salt (sendha namak)to taste
½teaspoonSugar
2teaspoonsLemon juice
1tablespoonCilantro or coriander leaveschopped finely
Instructions
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. Suki bhaji is ready to serve.
Notes
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.