Batata Bhaji Recipe (Maharashtrian Potato Bhaji)
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.
Servings: 4 people
Ingredients
- 2 tablespoons peanut oil or any other cooking oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) skip for vegan
- 10-12 whole curry leaves
- ½ cup thinly sliced onions
- 2 teaspoons chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 2 tablespoons crushed cashew nuts or crushed roasted peanuts
- ½ teaspoon turmeric powder
- 250 grams boiled potatoes peeled and cubed
- 1 teaspoon salt or to taste
- ½ teaspoon sugar
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
- Add onions and green chilies and saute until the onions turn pinkish (2-3 minutes), stirring frequently.
- Add ginger and garlic and saute until the onions turn light brown (2-3 minutes), stirring frequently.
- Now add cashews and turmeric powder and saute for 3-4 seconds.
- Now add potatoes, salt, and sugar, and mix well.
- Reduce the heat to medium and cook for 3-4 minutes, stirring a few times in between.
- Check for salt and add more if needed.
- Add lime juice and cilantro, and toss well. Serve hot.
Video
Notes
Adjust the quantity of chili according to your taste.
You can skip adding onion, ginger, and garlic if you have any dietary restrictions.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 801mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 1mg
