Batata Bhaji

Name: Batata Bhaji
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g potato (medium, boiled, peeled, and roughly crumbled); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 2 tbsp oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 0.5 cup water (to loosen the bhaji slightly); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(98)

TASTE SCORE

7/10

A simple Maharashtrian-style potato bhaji with soft potatoes, onions, green chili, and a light tempering of mustard seeds and curry leaves. It is comforting, mildly spiced, and perfect alongside poori, chapati, or dosa.

PREP

15m

COOK

20m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil and crumble the potatoes.
Boil the potatoes until just tender, peel them, and roughly crumble them with your hands or a spoon. Keep a few small chunks for texture.
TIPDo not mash the potatoes smooth; a rough crumble gives the bhaji its classic texture.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, and curry leaves.
4.Add green chili and ginger, then cook for 30 seconds.
saute · ~5 min
Cook the onions.
Add the sliced onion and sauté until soft and lightly translucent. Do not brown them deeply.
TIPSoft onions keep the bhaji light and gentle; dark browning changes the flavor.
saute · ~4 min
Add the potatoes and seasoning.
1.Add turmeric powder and salt to the onions.
2.Add the crumbled potato and mix well.
3.Pour in the water and stir gently to coat everything evenly.
4.Cook for 3 to 4 minutes until the bhaji comes together.
garnish · ~1 min
Finish with coriander leaves and lemon juice.
Turn off the heat, add coriander leaves and lemon juice, and mix gently. The bhaji should be soft, moist, and lightly fluffy.
serve
Serve the batata bhaji hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potatoes only until just tender; overcooked potatoes turn pasty instead of fluffy.
2
Roughly crumble the potatoes by hand so the bhaji gets both soft bits and small chunks.
3
Let the mustard seeds fully splutter before adding cumin and curry leaves, or the tempering will taste flat.
4
Keep the onions only lightly translucent; browned onions make this bhaji sweeter and heavier than the classic style.
5
Add the water a little at a time if needed—the bhaji should be moist and loose, not wet or mashed.
6
Mix in lemon juice only after switching off the heat so its brightness stays fresh.
7
This bhaji reheats well; sprinkle a spoon of water before warming to bring back its soft texture.