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A simple and comforting Maharashtrian potato stir-fry. Boiled potatoes are gently tossed in a classic tempering of mustard seeds, curry leaves, and green chilies, making it a perfect side for hot puris or chapatis.
For 4 servings
Prepare the Potatoes
Create the Tempering (Tadka)
Sauté Aromatics and Spices
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A simple and comforting Maharashtrian potato stir-fry. Boiled potatoes are gently tossed in a classic tempering of mustard seeds, curry leaves, and green chilies, making it a perfect side for hot puris or chapatis.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 194.73 calories per serving with 3.91g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
Combine and Finish
To make a Jain-friendly version, simply omit the onions. The bhaji is equally delicious with just the basic tempering spices.
Add one finely chopped tomato after the onions are translucent. Sauté until the tomatoes are soft and mushy before adding the potatoes for a tangy twist.
Add 1 teaspoon of urad dal and chana dal to the hot oil along with the mustard seeds. Sauté until they turn golden brown for an added crunch and nutty flavor.
Add 1/2 cup of fresh or frozen green peas along with the onions to add sweetness, color, and extra nutrients to the dish.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this dish a fulfilling meal.
Spices like cumin, asafoetida, and curry leaves are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties. Curry leaves are also packed with antioxidants that help protect the body from free radical damage.
Potatoes are a good source of potassium, which is vital for maintaining healthy blood pressure and proper muscle function.
A single serving of Batata Bhaji (approximately 1 cup or 175g) contains around 180-220 calories, depending on the amount of oil used.
Yes, Batata Bhaji can be a healthy dish. Potatoes are a good source of carbohydrates, potassium, and Vitamin C. The spices used, like turmeric and cumin, have digestive and anti-inflammatory benefits. To make it healthier, use minimal oil.
Waxy or all-purpose potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well after boiling and don't become overly mushy.
The key is to not over-boil the potatoes. Cook them until they are just fork-tender. Also, allowing them to cool completely before peeling and cubing helps them firm up and hold their shape during stir-frying.
Absolutely! The onion-free version is also very common and delicious. Simply skip the onion and proceed with the recipe after the tempering is done.
Batata Bhaji is traditionally served with hot puris for breakfast. It also pairs wonderfully with chapatis, phulkas, or as a side dish with dal and rice. It's also famously used as a filling for Masala Dosa.