Batata Bhaji Recipe Maharashtrian Potato Bhaji Whiskaffair

on Mar 07, 2021, Updated Dec 27, 2023 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. 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. 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. 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

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. Add the following ingredients and mix well.

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

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.