Mix bhaji is one of the most popular Goan breakfast dishes. We prefer having these curries with poori (unleavened deep-fried puffy Indian bread). This is the kind of breakfast we love to indulge in once in a blue moon. And calories are forgotten, because once in a while everyone deserves a cheat day! This patal bhaji needs a little prep work a day before since the dried peas need to be soaked. The rest of it is pretty simple and basic. A little tempering and sprinkle of few spices are all that is required to make these two simple yet delicious curries. They are usually served as a mix in a plate along with some piping hot pooris or pav in Goan cafes or restaurants or even the street side food carts!
Potato bhaji is prepared differently across the length and breadth of India! It is literally, a very versatile dish that is very adaptive to individual taste. You make a dry potato bhaji, known as sukhi bhaji if you prefer it that way. I’m sharing the way I’ve learnt to make this Goan mixed bhaji from my Mum in law!! Best enjoyed with pooris or if you really don’t feel like it, then ladi pav is your next best bet! This version of dried peas curry/patal bhaji does not use any coconut, nor does it involve any grinding of spice paste. It is a quick version, which just uses some basic pantry spices. I’ve already shared the coconut version aka Goan chana ros/chanya ros, you can check that recipe here. Both these curries are vegan and gluten-free on their own. Pair it with your choice of gluten-free bread for a gluten-free meal.
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MIXED BHAJI
FOR THE WHITE PEAS CURRY/PATAL BHAJI
1.Wash the dried peas well, soak in sufficient water overnight. Next day, pressure cook with 2 cups of water and a little salt, on medium heat for 3-4 whistles until soft and well cooked. It shouldn’t be too mushy.
2.Heat oil in a heavy bottomed pan, add mustard seeds, once it crackles, add hing (asafoetida), curry leaves and sauté until the curry leaves turn crisp.
3.Add ginger and garlic, sauté until fragrant.
4.Add chopped onions, sauté until it turns translucent.
5.Add chopped tomatoes, cook until it turns mushy.
6.Add all the spice powders, saute another 30 seconds. 7.Add the cooked peas. Add some stock from the pressure cooker, or add extra water as per desired curry consistency. Bring to a boil, simmer for another 5 minutes. Check for seasoning and adjust accordingly.
7.Sprinkle chopped cilantro, and switch off the heat.
FOR THE PATAL POTATO BHAJI
1.Heat oil in a heavy bottomed pan, add mustard seeds, once it crackles, add hing (asafoetida), curry leaves and sauté until the curry leaves turn crisp.
2.Add ginger and garlic, sauté until fragrant.
3.Add chopped onions, and chopped green chillies, sauté until it turns translucent.
4.Add the turmeric powder, saute another 30 seconds.
5.Add 1 cup water and salt to taste, mix well. Bring to boil.
6.Add potato cubes, cover and cook on medium-low heat until potato is soft and tender. Check for seasoning and adjust accordingly.Sprinkle cilantro and switch off the heat.
Serve both the dishes with pooris/pav.
HOW TO MAKE GOAN MIXED BHAJI?
PIN IT FOR LATER
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