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Recipe by : Josna Ajai

Potato bhaji is a simple and easy recipe only takes less than 10 minutes to prepare.it is a commonly served dish in both south India and north India.

Ingredients :

1.Boiled Potato – 2 big sized
2.Sliced onion – 1 big sized
3.Chopped ginger – 1/2 tsp
4.Chopped garlic – 1/2 tsp
5.Sliced Green Chillies – 4 nos.
6.Mustard seeds – 1/2 tsp
7.Cumin seeds – 1/2 tsp
8.Coconut oil – 2 1/2 tbsp
9.Turmeric Powder – 1/2 tsp
10.Sugar – 1/2 tsp
11.salt as per taste
12.Chopped Coriander leaves
13.Some curry leaves
14.Hot water


Watch video 👇

Potato bhaji – Youtube

  • Heat a a pan , add 2 tbsp of coconut oil and make the flame into low then add the mustard seeds to splutter.
  • Next add the cumin seeds and stir it.After it add the chopped ginger and garlic and saute it for 1-2 minutes.
  • add the onion,along with the green chillies and some curry leaves and stir it for a minute.
  • Add 1 tsp of salt into it and stir it till the onion become translucent.
  • Add the turmeric powder and saute it for 2 minutes.
  • Add the smashed potato and mix everything well.Then add 1/2 cup of hot water and stir it. and mix well.if you need more gravy add extra hot water.Close the lid and cook it for 3 minutes in a low flame.and mix well.if you need more gravy add extra hot water.Close the lid and cook it for 3 minutes in a low flame.
  • Add 1/2 tsp of sugar for an extra taste.
  • add some coriander leaves and curry leaves and mix everything well.
  • Finely Add 1/2 tbsp of coconut oil on the top for an extra flavour.
  • Serve with chapati or dosa


Kallappam – കള്ളപ്പം (kerala style fermented rice pancake)

Kalleppam is a popular traditional Christian breakfast in Kerala.it is a kerala style pancke made with fermented rice and coconut batter. The traditional way toddy( kallu) is used to fermenting the batter.It can also be made using yeast .



  • Raw rice 2cup
  • Grated coconut 1 cup
  • Toddy 1/4 glass or yeast 1/4tsp
  • Shallots 4no
  • Cumin 1/4 tsp
  • Garlic 2 clove
  • Boiled rice 4 tsp
  • Sugar to taste
  • Salt to taste
  • Water as required


Pre steps

  • Wash and soak raw rice in water about 3 hours
  • Grind the raw rice to smooth paste by adding water
  • Rice paste pour into a large container. The container should have enough place to accommodate the fermented batter
  • Coursley grind the grated coconut and shallots , boiled rice(it give softness to the kalleppam),cumin seeds and garlic.
  • Coconut paste add to the rice batter and mix well.
  • Add sugar , salt to the batter and mix well.
  • Add toddy or yeast to the batter .mix everything nicely and let it keep for fermentation process about 6-7 hours.


  • Heat a pan and apply little oil on top
  • Pour the batter to pan with using help of a laddle.dont spread the batter. Since it will spread by itself.
  • Cook the both sides .
  • Once get golden brown colour. Remove from pan.
  • The soft and puffy kallappam serve with your choice non veg curry.