Potato Bhaji is a comforting dish you’ll find in homes and roadside stalls across India. Traditionally served with warm flatbreads or fluffy puris, it’s a staple of hearty breakfasts and casual lunches alike. The word bhaji simply means “vegetable dish,” and every region has its own twist—some versions are dry and spiced, while others are soft and saucy.

In many Maharashtrian and South Indian kitchens, potato bhaji is the go-to recipe when you need something quick, filling, and flavorful. It’s said that traders and travelers used to carry spiced potato dishes because they stayed tasty even at room temperature. Over time, this humble recipe became a favorite for feeding a crowd, packing into lunchboxes, or serving alongside chai.

This version brightens things up with carrots, tomatoes, and a hint of garam masala. Top it with a fried egg for extra richness, and you have a satisfying breakfast that feels both classic and fresh.

Print Recipe

Breakfast Potato Bhaji

A simple, comforting Indian-style Breakfast Potato Bhaji made with tender potatoes, carrots, tomatoes, and warm spices. Perfect with flatbread or naan, and extra delicious topped with a fried egg. Ready in about 30 minutes, this easy vegetarian dish is great for breakfast or brunch.

Prep Time10

Cook Time25

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 199kcal

Ingredients

600 g potatoes peeled and diced (about 4 medium)
150 g carrots sliced (1 large or 2 small)
30 ml vegetable oil 2 tablespoons
5 g mustard seeds 1 teaspoon
150 g onion finely chopped (1 medium)
2 green chilies finely chopped (2 pieces)
3 g ground turmeric 1 teaspoon
3 g chili powder 1 teaspoon
200 g tomatoes chopped (2 medium)
5 g salt or to taste (1 teaspoon)
120 ml water ½ cup
3 g garam masala 1 teaspoon

Optional for serving

4 fried eggs 4 pieces
Flatbread to serve (naan, roti, or bread rolls)

US Customary - Metric

Instructions

Parboil Vegetables: Bring a pot of salted water to a boil. Add the potatoes and cook about 8 minutes. Add the carrots and cook another 4–5 minutes, until both are just tender. Drain well and set aside.
Cook the Aromatics: Heat oil in a large frying pan over medium heat. Add mustard seeds and cook until they start to pop. Stir in the onion and green chili. Cook 4–5 minutes until the onion softens.
Add Spices and Tomato: Sprinkle in turmeric and chili powder. Stir 30 seconds. Add chopped tomatoes and cook 2 minutes.
Combine: Add the cooked potatoes and carrots. Season with salt. Pour in water and sprinkle over garam masala. Stir well.
Simmer: Cover and cook for about 5–7 minutes on low heat, stirring once or twice, until everything is heated through and the tomatoes break down into a chunky sauce.
Serve: Top with fried eggs if you like and enjoy with warm flatbread.

Notes

Dice the potatoes into small, even cubes so they cook evenly and quickly.
If you prefer less heat, skip the green chili or use a mild chili powder.
You can make the bhaji ahead and reheat gently with a splash of water.
It tastes great served warm or at room temperature.

Recipe Twist Ideas

Add Peas: Stir in a handful of frozen peas for extra sweetness and color.
Use Sweet Potatoes: Swap regular potatoes for sweet potatoes for a slightly different flavor.
Make It Vegan: Skip the eggs and serve with coconut yogurt on the side.
Add Fresh Herbs: Finish with chopped cilantro or mint for a fresh touch.
Spicy Kick: Sprinkle a pinch of red chili flakes or drizzle with hot sauce before serving.

Nutrition