Batata Bhaji

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on Mar 07, 2021, Updated Dec 27, 2023

Batata Bhaji (Maharashtrian Potato Bhaji) is a dry side dish (sabji) from Maharashtrian cuisine. It is made using potatoes and basic Indian spices and pairs well with puri, chapati, and pav.

Here are some other easy Indian potato recipes that can be made for your everyday meals: Aloo Methi Sabzi, Aloo Baingan, Punjabi Style Aloo Gobhi, and Sindhi Aloo Tuk.

One of the most cooked vegetables in India is potato. I haven’t come across anyone who doesn’t like potatoes. There are hundreds of ways in which you can cook this humble sabji. Each region has its own way; each house has its own way.

In this post, I am sharing a simple Maharashtrian potato bhaji, which is a breeze to make and comes together using ingredients that are mostly available at home.

About Batata Bhaji

Batata Bhaji is a very popular Maharashtrian aloo dish.

Batata here means “potato” and bhaji means “sabzi.” Prepared using basic spices, this Ukadleli Batatyachi Bhaji (boiled potato sabji) is made in almost every Maharashtrian household for everyday meals.

Maharashtrian-style aloo Sabzi is light yellow from the use of turmeric and is lightly spiced, unlike the North Indian Aloo Sabzi, which is quite hot and spicy.

Potato Bhaji gets its spicy taste by using green chili peppers and curry leaves, which give it a nice Maharashtrian touch.

Apart from daily meals, I have also seen Maharashtrians making this dish for their special festival meals, and it is also an item on their wedding menu.

It is also very popular as Naivedya (an offering) to Lord Ganesh during the Ganesh Festival or as part of the Satyanarayan Puja Prasad Thali. In this version, onion and garlic are not used.

Traditionally, it is served with hot Puffed Puri and Mango Shrikhand, or Aamras, in summer. This sabji is also great to pack for lunch boxes with paratha and poori.

Ingredients

Potatoes – You will need boiled potatoes to make this sabji.

Onions – This sabji can be prepared with or without onions. When made for prashad (offering to god) or for upvas (Indian fasting), onions are not added.

Green Chilies are used to add spice to this aloo sabzi. Increase or decrease green chilies as per your taste.

You can use Indian green chilies or Thai green chilies, Serrano peppers, Jalapeno peppers, etc.

Curry Leaves – Curry leaves add a refreshing taste.

Oil – Traditionally, peanut oil is used to make Batata Bhaji recipe. You can use any cooking oil or ghee.

Turmeric Powder – The only spice powder that you need is turmeric powder.

Cashew Nuts – Cashews add a nice crunch. You can also use peanuts instead of cashews.

Cilantro – Garnish the sabzi with chopped cilantro (fresh coriander leaves) for a refreshing taste.

Others – You will also need salt, sugar, asafetida (hing), brown mustard seeds, cumin seeds, freshly squeezed lime juice, garlic, and fresh ginger.

Lime juice can be replaced with lemon juice.

To make variations, add some chopped fenugreek leaves (methi), spinach leaves (palak), or green peas to this aloo bhaji recipe.

How To Make Potato Bhaji

Preparation

Start by boiling 250 g of potatoes.

You can boil them in a pressure cooker, instant pot, or over the stove. I have mentioned the boiling process in my Bombay Potatoes post. You can check it out if you wish to.

Once the potatoes are boiled, peel them, cut them into ½-inch cubes, and set them aside. You can crush the potatoes with your fingers instead of cutting them with a knife.

Slice the onions, and chop the chilies, ginger, and garlic.

Cush the cashew nuts roughly.

Gather the remaining ingredients.

Make The Bhaji

Heat 2 tablespoon peanut oil in a pan over medium-high heat.

Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafetida
10-12 whole curry leaves

Mustard seeds, cumin seeds, asafetida and curry leaves added to hot oil.

Add ½ cup thinly sliced onions and 2 teaspoon chopped green chilies and saute until the onions turn pinkish (2-3 minutes), stirring frequently.

Now, add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and saute until the onions turn light brown (2-3 minutes), stirring frequently.

Now add 2 tablespoon crushed cashews and ½ teaspoon turmeric powder and saute for 3-4 seconds.

Cashew nuts and turmeric powder added to the pan.

Add the following ingredients and mix well.

250 g of cubed boiled potatoes
1 teaspoon salt
½ teaspoon sugar

Potatoes, salt and sugar added to the pan.

Reduce the heat to medium and cook for 3-4 minutes, stirring a few times.

Check for salt and add more if needed.

Add 1 teaspoon freshly squeezed lime juice and 2 tablespoon chopped cilantro, and toss well. Serve hot.

Ready batata bhaji garnished with cilantro.

Frequently Asked Questions

How to make batata bhaji without onion and garlic?

You can skip adding onion and garlic to make this sabzi. The process and other ingredients will be the same.

Can I use sweet potatoes instead of regular potatoes?

Traditionally, this dish is prepared with regular potatoes, but you can make a healthier version of this sabzi with sweet potatoes, too.

Boil, peel, and cube the sweet potatoes and follow the same process. The taste of the sabzi will be slightly sweeter because of the sweet potatoes.