Batatyachi bhaji recipe (Maharashtrian potato bhaji)

Batatyachi bhaji recipe – Maharashtrian style of making potato subzi. It is also known as batata sukhi bhaji recipe. It means batata=potatoes, sukhi=dry and bhaji=subzi, hence it is called potato bhaji recipe too.

This batata bhaji is mild dish which does not require any spice powder except turmeric powder. Still it is very flavorful and yummy potato side dish. Green chilies and curry leaves are added in the tempering aka tadka. Curry leaves give such a nice aroma.

this potato bhaji is also served as naivedyam or bhog to lord ganesha on the day of Ganesh Chaturthi. But for this purpose many prefers it without onions similar to this poori bhaji.

I usually make Gujarati style batata sukhi bhaji which has no onion added. It is garnished with crushed peanuts and dry coconut. We make it during the fasting and also make it whenever make puran poli or methi thepla. But this time I have made it Maharashtrian way and adapted the recipe from a Marathi cookbook.

I like to eat this bhaji as such with spoon as a snack. I enjoyed it this way the next day with leftovers. The leftover can be reheated and used as a stuffing for roti to make a roll. You can add some chutney, or freshly chopped onions, tomatoes. This makes the delicious snack of aloo roll.

Check out more Maharashtrian recipes
Bharli bhendi  //  Varan bhaat  //  Tondli chi bhaji  //  Matki usal

How to make Batatyachi Bhaji (Step by Step Recipe with Photos):

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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)

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 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, over cooked 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 suggestions: this batata bhaji can be served with roti, paratha or poori. It is also served as a side dish with Puran poli. As you can see in the photos, I have served batata chi bhaji or potato bhaji with puran poli, katachi amti and plain rice.

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Batatyachi bhaji recipe (potato bhaji or batata bhaji recipe)

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

Course Main Course

Cuisine Indian, Maharashtrian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

For batata bhaji:

• 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:

1. Take washed potato in a pressure cooker, add enough water so potatoes are submerged in the water.
2. 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)
3. Once potatoes are cooled to touch, peel the skin.
4. Cut into ½ inch pieces.
5. Also chop onions and green chilies.

Making batatyachi bhaji recipe:

1. 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.
2. Then add green chilies and curry leaves. saute for 30 seconds.
3. Add turmeric powder and hing.
4. Immediately mix in chopped onions and sprinkle some salt. Cook till onions are soft and light brown.
5. Add cubed potatoes and remaining salt, sugar and lemon juice.
6. Mix gently and cook till potatoes are heated through.
7. Lastly add chopped cilantro.
8. Mix and turn off the stove.