How To Make Sukhi Bhaji (Seasoned Potatoes)

True, any vegetable will absorb salt and other spices while warm/hot. However, from previous experience, working with hot potatoes (in this particular dish) makes them fall apart and the bhaji becomes mushy. Cutting the potatoes when they are cold (room temp) allows the pieces to remain intact.

Actually i have heard that we should cut potatoes when they are hot rather than cold so that it absorbs flavours well while cooking when its hot.