Batatyachi Bhaji
A simple Maharashtrian potato bhaji made with soft potatoes, green chili, curry leaves, and a light tempering. It comes together quickly and tastes comforting with poori, chapati, or as part of a festive breakfast spread.
For 4 servings
- prep · ~10 min
Prepare the potatoes and aromatics.
1.Boil the potato until just tender, then peel and roughly crumble it.2.Slice the onion thinly.3.Slit the green chili and chop the coriander leaves. - temper · ~2 min
Make the tempering.
1.Heat the oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, asafoetida, turmeric powder, curry leaves, and green chili.4.Cook for a few seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - saute · ~4 min
Cook the onion.
Add the onion and sauté for 3 to 4 minutes until soft and lightly translucent. Do not brown it heavily; this bhaji tastes best with a light, soft base.
- mix · ~2 min
Add the potato, salt, and water.
Add the crumbled potato, salt, and water. Mix gently so the potato stays a little chunky while still soaking up the tempering.
- simmer · ~6 min
Cook the bhaji briefly.
Cover and cook on low heat for 5 to 6 minutes, stirring once or twice, until the flavors come together and the mixture turns soft and lightly moist.
- garnish
Finish with coriander leaves and lemon juice.
Turn off the heat and mix in the coriander leaves and lemon juice for a fresh finish.
- serve
Serve the Batatyachi Bhaji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes only until just tender; overcooked potatoes turn pasty when mixed.
- 2Roughly crumble instead of mashing so the bhaji keeps its signature soft-but-chunky texture.
- 3Let the mustard seeds fully splutter before adding cumin, or the tempering will taste flat.
- 4Keep the onions lightly translucent, not browned, to preserve the classic pale Maharashtrian style.
- 5Add water gradually if needed; this bhaji should be moist and soft, not runny like a curry.
- 6Mix lemon juice only after switching off the heat so its brightness stays fresh.
- 7This bhaji reheats well; sprinkle a little water before warming to loosen it back up.
Adapt it for your goals.
No-onion
Skip the onion for a simpler vrat-style or satvik-leaning version that lets the tempering and potato flavor stand out more clearly.
spicierSpicier
Add an extra green chili or finely chop the chilies instead of slitting them for a sharper heat throughout the bhaji.
jainJain
Replace potato with boiled raw banana and omit onion and asafoetida if needed, for a Jain-friendly take with a similar soft texture.
festive poori styleFestive-poori style
Make it slightly softer with a splash more water so it pairs especially well with poori and stays moist on a breakfast spread.
Why this is on our healthy list.
Comforting Energy Source
Potatoes provide satisfying carbohydrates, making this bhaji a filling side for breakfast or a simple meal.
Lightly Spiced Digestive Support
Cumin, asafoetida, curry leaves, and ginger-free tempering add flavor while keeping the dish light and gentle compared to richer gravies.
Includes Fresh Herbs
Coriander leaves and lemon juice add freshness and a small boost of plant compounds to an otherwise simple potato dish.
Frequently asked questions
Yes. Omit the onion and continue with the tempering and potatoes; the bhaji will still taste traditional and pair well with poori.
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