Batata bhaji or Maharashtrian dry potato.
Whenever we think about Maharashtrian cuisine first thing comes in our mind is modak. Favourite sweet of Ganapati Bappa.
Then pav bhaji, bhelpuri, vada pav, misal pav, thalipeeth, puranpoli, sol kadhi, amrakhand, shrikhand and the list is endless.
I often make pav bhaji and vada pav at home. But when this week our Foodiemonday group decided the theme Maharashtrian cuisine I was little confused what to make for this week’s bloghop.
Mahesh comes to rescue. Thanks Mahesh.
Remember Mahesh? You all liked his ‘Bombay duck fry‘ guest post.
I have requested him for a quick recipe. And he gave me this easy to make but lip-smacking dry potato recipe. According to Mahesh usually people make this dry potato during fasting or to offer Lord Ganesha during Ganesh Chaturthi. So this recipe is without onion garlic.
You can get some more potato recipes here.
Sending this post to 144 #Foodiemonday bloghop theme is Maharashtrian cuisine.
Maharashtrian batata bhaji or potato bhaji is a very easy to make no onion garlic and delicious dry curry. You don’t need to use much spices. Only turmeric powder, ginger and green chilli and some tempering or tadka used to make it.
I have added little kashmiri red chilli powder to add some colour. But its optional. You can skip it.
If you want to use onions add 1 finely chopped onion along with curry leaves after tempering. But I loved it’s taste without onion. Ginger and green chilli will make the potatoes spicy and lip-smacking.
You can sprinkle one teaspoon lemon juice at the end if you like.
This batata bhaji goes well with puri, roti, naan, paratha or any bread. And you can also enjoy it a bowlful as a snack.
Potatoes – 7 – 8 medium
Curry leaves – 15 – 16
Ginger – 1 inch piece
Green chilli – 2 – 3, finely chopped
Rai or mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Asafetida or hing – a pinch
Chana dal or Bengal gram – a pinch
Udad dal or split and husked black lentil – a pinch
Cilantro or coriander leaves – handful, chopped
Turmeric powder – 1/2 teaspoon
Salt to taste
Kashmiri red chilli powder – 1/2 teaspoon, optional
Oil – 2 – 3 tablespoon
1. Boil and peel the potatoes. Make small pieces.
2. Grate the ginger.
3. Heat oil in a pan. Add mustard seeds or rai, cumin seeds, bengal gram or chana dal and split black lentil.
4. When the seeds starts to splutter add grated ginger and finely chopped green chilli. Fry for a minute.
5. Now add curry leaves and asafetida or hing. Fry for few seconds.
6. Add potatoes, salt, turmeric powder and chopped cilantro or coriander leaves. Also add Kashmiri red chilli powder if using.
Mix everything well.
7. Cook on low flame for 4 – 5 minutes or until the potatoes slightly change it’s colour. Stir in between.
8. Remove from heat. Garnish with cilantro or coriander leaves.
Serve hot with puri, paratha, roti or naan.
Or you can serve it with toasted bread or mash and make filling for sandwiches. I love it bowlful as evening snack. Just sprinkle lemon juice and enjoy. Or add chopped onion, cilantro, cucumber or tomato etc just before serving. Choice is your.
Happy cooking 😊
1. If you want to use onion, add one finely chopped onion before adding ginger and chilli. And fry till the onion becomes translucent.
2. You can can add 1 – 2 teaspoon lemon juice at the end if you like tangy taste.
2. If you are making it for fasting people use rock salt. You can also add roasted or fried peanut.
3. Use chilli according to your taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update.
Stay connected at