Ladi Pav with Sukhi Batata Bhaji

Ingredients

• 500 g Potatoes (About 4 medium, boiled, peeled, and cubed)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 leaves Curry Leaves (Fresh)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chilies (Slit lengthwise or chopped)
• 1 inch Ginger (Freshly grated)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil the potatoes until they are fork-tender but still hold their shape, which takes about 15-20 minutes. Alternatively, pressure cook for 2-3 whistles. Allow them to cool completely, then peel and gently cut them into 1-inch cubes. Set aside.

2. 2

   Heat oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely, about 30-45 seconds.

3. 3

   Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until the cumin is fragrant and the curry leaves are crisp.

4. 4

   Add the finely chopped onion, green chilies, and grated ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.

5. 5

   Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma. Add the cubed potatoes and salt to the pan.

6. 6

   Gently toss everything together, ensuring the potatoes are evenly coated with the spices without mashing them. Cook for 2-3 minutes, allowing the flavors to meld.

7. 7

   Turn off the heat. Drizzle with fresh lemon juice and garnish with chopped coriander leaves. Give it a final gentle mix and serve hot.