Maharashtrian favorite batata bhaji. Easy to make and deliciously flavorful! Here ‘batata’ means potato (aloo) and ‘bhaji’ means dry stir-fry or sabzi. Hence the name potato bhaji recipe.
Here you will get mildly spiced boiled potato stir-fry flavored with curry leaves, onions and garnished with fresh cilantro. YUM!
In Marathi language, it is called ‘batatyachi bhaji’.
❤️Why I Love This Recipe
- This potato bhaji comes together in just 10 minutes if you have boiled potatoes ready.
- It requires very few spices, still, it tastes so flavorful.
- A versatile batata bhaji that pairs well with paratha or roti. It makes a very comforting, homey meal.
- This simple sabzi can fit into festive meal when served with puri, shrikhand and other side dishes.
- You can make sandwiches or serve with dosa. There are so many more ways to enjoy this. Keep reading below in the serving section.
Here is the pic of ingredients required to make mild yet delicious batata bhaji. Very few basic (every day) Indian spices, potato and onion, that’s all you need.
- Potatoes: You can boil on a stovetop or electric pressure cooker. When boiled potatoes are cooled to touch, peel the skin and cut them into small cubes.
- Boil on a stovetop pressure cooker: take potatoes in the cooker, add enough water that potatoes are submerged into the water. (instead, you can add ½-1 inch of water in the cooker, place a rack at the bottom and place potatoes on top). Cook on medium heat for 2-3 whistles. The number of whistles may vary depending on the size of the potatoes.
- See this post on instant pot boiled potatoes for details. In short, cook on manual 6-8 minutes.
- Red onion: It is optional. If making this on a festival like Ganesh Chaturthi to offer to god then skip the onions.
- Green chilies: This is the ONLY ingredient that gives the heat (spicy flavor) to the dish. So adjust accordingly. I mostly use Indian green chilies but you can use serrano peppers.
- To reduce the heat level, discard the seeds and white veins of the chili.
- Curry leaves: You must not skip it. It adds nice flavor and aroma to the batata bhaji.
- Ginger: I mostly use freshly grated ginger using microplane zester. You can use store-bought or homemade ginger paste.
- Turmeric powder: Adds flavor as well as gives a nice yellow color to the dish.
👩🍳 Step By Step Photo Instructions
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle.
2) Now add green chilies, ginger and curry leaves. Saute for 30-40 seconds. Add hing and turmeric powder.
3) Immediately add onions and sprinkle a little salt to speed up the cooking process.
4) Cook till onions become soft.
5) Now add boiled potatoes, salt and sugar. Mix well & cook for 2-3 minutes.
6) Lastly, add lime juice and cilantro. Stir and serve.
🍽 Serving Ideas
- The potato bhaji is served as naivedyam or bhog to Lord Ganesha during Ganesh Chaturthi festival. But for this purpose, many prefer it without onions. If making for this purpose, please skip the onion here or use the bhaji recipe from poori bhaji recipe post.
- Batata bhaji pairs well with roti (poli) or paratha or poori.
- In the pic shown, it is served with puran poli and katachi amti.
- Serve as a side dish with your varan bhaat.
- Make a festive meal, serve with poori, shrikhand, pickle or papad.
- Instead of potato masala, use this batata bhaji for your masala dosa.
- Spread butter and mint chutney on bread, use this as a stuffing for your grilled or toast sandwich.
- Wrap inside the tortilla wrap or store-bought kawan roti along with chutney and salad to make instant kathi roll.
- Actually, you can stuff batata bhaji into your puff pastry and make puff pastry samosa. For baking and other details while working with puff pastry, follow this veg puff post.
- Mash the leftover batata bhaji, make balls, dip into besan batter (pakoda batter) and make batata vada.
First, do not overcook the potatoes. When you notice a crack on the boiled potatoes meaning you have over-boiled.
Second, let the boiled potato cool down completely, then chop to avoid mushy texture. If possible, boil ahead of time and keep in the refrigerator then chop. When you try to chop the piping hot or warm potatoes it will surely break and get mushy.
Yes, you can. Just skip the onions and follow the steps.
PS Tried this batata bhaji recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
📋 Recipe Card
Batata Bhaji (Maharashtrian Potato Bhaji)
- 2 large or 2 cups Potatoes boiled, peeled, and cut into pieces (*Notes)
- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 Green chilies chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 5-6 Curry leaves
- ¼ teaspoon Turmeric powder
- a pinch Hing (Asafoetida)
- ½ cup Red onion chopped
- Salt to taste
- a pinch Sugar
- 2 teaspoons Lemon juice or Lime juice
- few sprigs Cilantro or coriander leaves chopped finely
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle.
- Now add green chilies, ginger and curry leaves. Saute for 30-40 seconds.
- Add hing and turmeric powder.
- Immediately add onions and sprinkle a little salt to speed up the cooking process.
- Cook till onions become soft.
- Now add boiled potatoes, salt and sugar. Mix well & cook for 2-3 minutes.
- Lastly, add lime juice and cilantro. Stir and serve.