Batate Talasani

Name: Batate Talasani
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g potato (medium, boiled, peeled, and lightly crushed); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 6 pcs garlic (cloves, sliced); 2 pcs dried red chili (broken); 2 pcs green chili (slit); 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp red chili powder; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(58)

TASTE SCORE

8/10

Batate Talasani is a simple coastal-style potato dish where boiled potatoes are lightly crushed and tossed with a bold tempering of garlic, red chili, and curry leaves. It is spicy, comforting, and perfect alongside dal, rice, or chapati.

PREP

10m

COOK

20m

SERVES

1 KATORI

174 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil and crush the potatoes.
1.Boil the potatoes until just tender and easy to pierce with a knife.
2.Peel them while still warm.
3.Lightly crush each potato into rough chunks so the edges can catch the masala.
TIPDo not mash the potatoes fully; rough pieces hold their shape and get better texture in the pan.
temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, curry leaves, dried red chili, green chili, garlic, and asafoetida.
4.Cook until the garlic turns lightly golden and fragrant.
TIPKeep the heat medium so the garlic colors gently without burning.
saute · ~3 min
Coat the potatoes with spices.
1.Add turmeric powder and red chili powder to the pan.
2.Immediately add the crushed potatoes and salt.
3.Mix well so the tempering coats all the potato pieces evenly.
saute · ~7 min
Cook until the edges turn lightly crisp.
Cook the potatoes on medium heat for 6 to 8 minutes, turning gently now and then, until the edges look lightly crisp and the spices smell roasted.
TIPUse a broad pan and avoid stirring too often so the potatoes develop a light crust.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the lemon juice, and sprinkle over the coriander leaves. Toss gently and check the seasoning.
serve
Serve hot.
Serve Batate Talasani hot as a spicy side with dal-rice, chapati, or a simple home-style meal.

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 will break apart when tossed in the tempering.
2
Crush the potatoes while still warm so you get rough edges that crisp better in the pan.
3
Let the mustard seeds splutter fully before adding garlic, or the tempering will taste flat and underdeveloped.
4
Add the powdered spices and potatoes back-to-back so the turmeric and chili powder do not scorch in the hot oil.
5
Use a wide pan and spread the potatoes out; crowding traps steam and prevents the light crust this dish needs.
6
Finish the lemon juice off the heat to keep its fresh tang and stop the potatoes from turning soggy.
7
Leftovers reheat best in a skillet, not a microwave, so the crisp edges come back.