Batatyachi Bhaji Recipe (Maharashtrian Potato Bhaji)

Simple yet flavorful Batatyachi bhaji! This is a Maharashtrian style of making potato bhaji. Here bhaji term means sabji or dry stir fry preparation. At many places, it is called batata sukhi bhaji recipe.

This batata bhaji is a mild dish which does not require any spice powders except turmeric powder. Still, it is very flavorful and yummy potato side dish.

First, onions are sauteed with green chilies and curry leaves. These add a lot of flavors to the potato bhaji. Curry leaves give such a nice aroma. Then boiled, cubed potatoes are added. Let’s see the method with detail step by step photos.

Check out more Maharashtrian Recipes
Bharli bhendi // Varan bhaat // Tondlichi bhaji // Matki usal // Methi bhaji

How to make Batatyachi Bhaji?

1) Take washed potato in a pressure cooker, add enough water so potatoes are submerged in the water. And pressure cook it for 2-3 whistles. (cooking time or number of whistles may vary depends on the size and type of the potato).
Alternately, you can boil the potatoes in instant pot.

2) Once potatoes are cooled to touch, peel the skin.

3) Cut into ½ inch pieces. NOTE: to get clean cut of boiled potato, 1. let the potato cool completely, if possible boil ahead of time and keep in the refrigerator and then chop. if hot or warm potatoes are chopped then it breaks and becomes mushy. 2. cook the potatoes till it is just soft, overcooked potato makes it mushy and very soft.

4) Also chop onions and green chilies. Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds, let the sizzle.

5) Then add green chilies and curry leaves. saute for 30 seconds.

6) Add turmeric powder and hing.

7) Immediately mix in chopped onions and sprinkle some salt to seep up the process.

8) Cook till onions are soft and light brown.

9) Add cubed potatoes and remaining salt, sugar and lemon juice.

10) Mix gently and cook till potatoes are heated through.

11) Lastly, add chopped cilantro.

12) Mix and serve.

Serving Potato bhaji:

• 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 use the bhaji recipe from poori bhaji recipe post.
• It is served as a side with roti (poli) or paratha or poori. 
• It can be served with puran poli, katachi amti, and plain rice to make a complete meal.

Check out more potato recipes:
Jeera aloo // Dry aloo matar // Aloo gobi // Aloo beans // Aloo shimla mirch

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Batatyachi Bhaji Recipe (Maharashtrian Potato Bhaji)

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Batatyachi bhaji recipe or potato bhaji (step by step photos) - dry potato sabji from Maharashtra. Serve with poori or roti.

Author: Kanan

Course: Main Course

Cuisine: Maharashtrian

Calories: 252kcal

Servings 2

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

• 2 large or 2 cup Potatoes boiled, peeled, and cut into pieces
• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 2 Green chilies chopped finely
• 5-6 Curry leaves
• ¼ teaspoon Turmeric powder
• a pinch Hing (Asafoetida)
• ½ cup Onion chopped
• Salt to taste
• a pinch Sugar
• 2 teaspoons Lemon juice
• few sprigs Cilantro or coriander leaves chopped finely

Instructions 

Preparation and Pressure cooking potatoes:

• Take washed potato in a pressure cooker, add enough water so potatoes are submerged in the water.
• And pressure cook it for 2-3 whistles. (cooking time or number of whistles may vary depends on the size and type of the potato)
• Once potatoes are cooled to touch, peel the skin.
• Cut into ½ inch pieces.
• Also chop onions and green chilies.

Making batatyachi bhaji recipe:

• Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds, let them sizzle.
• Then add green chilies and curry leaves. saute for 30 seconds.
• Add turmeric powder and hing.
• Immediately mix in chopped onions and sprinkle some salt. Cook till onions are soft and light brown.
• Add cubed potatoes and remaining salt, sugar and lemon juice.
• Mix gently and cook till potatoes are heated through.
• Lastly, add chopped cilantro.
• Mix and turn off the stove.

Nutrition

Calories: 252kcal | Carbohydrates: 29.6g | Protein: 2.9g | Fat: 14.2g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 592mg | Potassium: 495mg | Fiber: 3.4g | Sugar: 3.3g

*Nutrition information is a rough estimate for 1 serving

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