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A simple and comforting Maharashtrian dry potato dish. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, curry leaves, and green chilies, finished with a squeeze of lime. Perfect with puris or as a delicious dosa filling.
For 4 servings
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
Combine and Cook the Bhaji
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A simple and comforting Maharashtrian dry potato dish. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, curry leaves, and green chilies, finished with a squeeze of lime. Perfect with puris or as a delicious dosa filling.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 206.28 calories per serving with 3.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or breakfast or brunch.
Garnish and Serve
Sauté one finely chopped onion after the tempering until it turns translucent, then proceed with adding turmeric and potatoes.
Add 2-3 tablespoons of coarsely crushed roasted peanuts along with the coriander and coconut at the end for a delightful crunch.
To make this Jain-friendly, simply skip the potatoes and use raw bananas (kaccha kela) instead. Boil, peel, and cube the raw bananas just like the potatoes.
Slightly mash the finished bhaji to use it as a classic filling for Masala Dosa, sandwiches, or wraps.
Potatoes are a rich source of complex carbohydrates, providing sustained energy, making this dish a fulfilling part of any meal.
The use of spices like asafoetida (hing) and cumin seeds is known in traditional Indian cooking to aid digestion and prevent bloating.
Turmeric, a key ingredient, contains curcumin, a compound with powerful anti-inflammatory and antioxidant effects that support overall health.
This recipe is made with naturally gluten-free ingredients, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Yes, it can be part of a healthy diet. Potatoes are a good source of carbohydrates for energy, potassium, and Vitamin C. The dish uses minimal oil and is flavored with healthy spices like turmeric and cumin. It is naturally vegan and gluten-free.
One serving (approximately 150g or 1 cup) of Batata Sukhi Bhaji contains around 170-200 calories, depending on the amount of oil and coconut used.
Waxy potatoes such as Yukon Gold, red potatoes, or new potatoes are best because they are lower in starch and hold their shape well after boiling, preventing the bhaji from becoming 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 better during the final cooking stage.
Yes, you can. It stores well in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving. You may want to add a fresh squeeze of lemon juice and coriander after reheating to freshen up the flavors.