Maharashtrian Batata Bhaji Recipe
Maharashtrian Batata Bhaji is a simple and easy potato dry side dish from Maharashtra, a western state in India. This dish features yellow potatoes, seasoned with a medley of spices. This dry potato curry can be paired with traditional flatbread like chapati, and puri, or as a side dish in a larger meal.
Batata Bhaji also known as Ukadleli Batatyachi Bhaji in Marathi, translates to boiled potato/aloo sabzi.
It’s a beloved dish often offered as Naivedya (an offering) to Lord Ganesh during the Ganesh Festival and as part of the Satyanarayan Puja Prasad Thali. This version excludes the use of onion and garlic.
About Maharashtrian Batata Bhaji Recipe
Batata Bhaji recipe is a Maharashtrian style boiled potatoes stir fry. The preparation involves sauteing the boiled potatoes in a tempering of basic ingredients.
This traditional recipe holds a special place in Maharashtrian households and is often prepared during festivals, celebrations, family gatherings, or as a part of everyday meals.
The characteristic of Maharashtrian style dry aloo sabji is a light yellow color from the use of turmeric powder and is mildly spiced.
The dish changes a bit from place to place in Maharashtra. Every area has its way of making it, adding its special touch.
Even though it uses simple ingredients, Batata Bhaji is full of taste. The potatoes soak in the spices while cooking, giving you a dish that’s both yummy and flavorful.
If you have boiled potatoes, this dish comes together in under 10 minutes.
Reasons to try
Super easy and quick to make.
A great dish to make for everyday Indian meals.
A good option to pack for kids or adults lunch boxes.
Bachelor and beginner-friendly recipe.
Apt to carry for traveling or picnic.
Light on the stomach.
Loved by all age groups.
Need minimal ingredients.
Can be easily made Gluten-free.
1. Perfectly boiled potatoes: Boil the potatoes until just tender. Overcooking can lead to a mushy texture during stir fry.
2. Cool the boiled potatoes: Allow boiled potatoes to cool completely before stir-frying. This prevents them from breaking apart during cooking.
3. Cut into even size: Cut the boiled potatoes uniformly to ensure even cooking.
4. Do not skip the aromatics: they enhance the flavors.
5. Season while stir-frying: Season the potatoes directly in the pan while stir-frying. This allows the flavors to infuse evenly into the potatoes.
5. Use medium-high flame: Stir fry on medium-high heat for a short time to achieve a slightly crispy exterior while keeping the inside soft.
Potatoes: This recipe needs boiled potatoes.
Oil: Use any neutral flavored oil.
Aromatics & spice: ginger, garlic, and green chilies.
Tempering: mustard seeds, cumin, curry leaves, asafoetida, and turmeric powder.
Garnishing: coriander leaves.
How to make Maharashtrian Batata Bhaji
Wash the potatoes and boil them until just done. Let them cool completely. Cut them into even size pieces.
Crush the ginger, garlic, and green chilies to a coarse paste. Keep it aside.
Heat oil in a pan over medium-high flame.
When the oil is hot, add cumin and mustard seeds. Let them crackle.
Add the curry leaves and saute until they turn crisp.
Stir in ginger, garlic, green chilies paste. Sauté for a minute until the raw aroma disappears.
Add asafoetida and give a good stir.
Turn the flame to low and add in the turmeric powder. Stir for 5 seconds.
Add the boiled potato cubes and salt to the pan.
Toss gently to coat the potatoes with the aromatic spice mix.
Increase the heat to medium-high and stir-fry the potatoes. Allow them to slightly crisp up on the edges, stirring occasionally.
Turn off the flame and garnish with fresh cilantro leaves. Give a final mix.
Maharashtrian Batata Bhaji is ready. Serve hot with puri or roti.
Batata bhaji tastes the best with poori and the combo is popularly called Poori Bhaji. It also pairs well with other flatbread – phulka, chapati, bhakri made of rice flour, jowar flour, or ragi/nachani flour.
Use this dry aloo sabzi as a filling to make sandwiches and parathas, wraps/rolls, or masala dosa.
If you have leftover Batata Bhaji, refrigerate it in an airtight container. Allow the bhaji to cool to room temperature before storing it in the refrigerator. Consume it within 2-3 days.
Reheat before serving. You can reheat in a microwave or a pan over the stovetop.
1. Can add sliced or chopped onions.
2. Can add dried fenugreek leaves or kasuri methi.
3. Squeeze lemon at the end.
4. Skip asafoetida to make gluten-free.
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Maharashtrian style Batata Bhaji Recipe
- 3-4 medium Potatoes (boiled, peeled, cut into pieces)
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Cumin
- 1 inch Ginger
- 5-6 cloves Garlic
- 4-6 numbers Green chilies
- 8-10 Curry leaves
- 1/4 tsp Asafoetida (hing)
- 1/2-3/4 tsp Turmeric powder
- 2-3 tbsp Coriander leaves (roughly chopped)
- Wash the potatoes and boil them until just done. Let them cool completely. Cut them into even-sized pieces.
- Crush the ginger, garlic, and green chilies to a coarse paste. Keep it aside.
- Heat oil in a pan over medium-high flame.
- When the oil is hot, add cumin and mustard seeds. Let them crackle.
- Add the curry leaves and saute until they turn crisp.
- Stir in ginger, garlic, green chilies paste. Sauté for a minute until the raw aroma disappears.
- Add asafoetida and give a good stir.
- Turn the flame to low and add in the turmeric powder. Stir for 5 seconds.
- Add the boiled potato cubes and salt to the pan. Toss gently to coat the potatoes with the aromatic spice mix.
- Increase the heat to medium-high and stir-fry the potatoes. Allow them to slightly crisp up on the edges, stirring occasionally.
- Turn off the flame and garnish with fresh cilantro leaves. Give a final mix.
- Maharashtrian Batata Bhaji is ready. Serve hot with puri or roti.