Sukhi Bhaji – Seasoned Potatoes

Sukhi Bhaji is a traditional dry potato dish popular in the state of Gujarat. This particular recipe uses ground peanuts and sesame seeds for a unique taste and wonderful texture.

Sukhi Bhaji


Potatoes – 3 large (boiled and peeled)

Salt – to taste

Lime Juice – 1 tsp (or to taste)

Oil – 2 tbsp

Mustard Seeds – ½ tsp

Cumin Seeds – ½ tsp

Asofoetida (Hing) – pinch

Peanuts – ½ cup, coarsely ground

Sesame Seeds – 1 tbsp

Turmeric – 1/2 tsp

Green Chili – 1 to 2 (to taste), finely chopped

Curry Leaves – 1 sprig

Cilantro Leaves– 5 sprigs, chopped for garnishing


  1. Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
  2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
  3. Heat Oil in a medium non-stick pan.
  4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
  5. Add Asofoetida, Peanuts and Sesame Seeds.
  6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
  7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
  8. Cook on medium heat for 4-5 minutes, stirring occasionally.
  9. Garnish with chopped Cilantro Leaves.


  1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
  2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.

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