This simple Potato filling is lightly spiced and perfect to stuff a dosa or a batata wad or bonda, and also great on it’s own or as a side dish.

Batata Bhaji is a traditional Maharashtrian-style dry potato sabzi (stir-fry) made with boiled potatoes, tempered with mustard seeds, green chilies, curry leaves, turmeric, and a few basic spices. It has a mild yet flavorful taste and is often served with Poori (deep-fried Indian bread) or Chapati (Indian flatbread).

This dish is widely enjoyed in Maharashtra and is a common part of festive meals, especially during Ganesh Chaturthi or simple everyday meals. Its simplicity, quick preparation, and delicious flavors make it a go-to recipe for busy days.

The history of Batata Bhaji is closely tied to the culinary traditions of Maharashtra, India. While the dish itself is a simple potato stir-fry, its origins can be traced back to the introduction of potatoes in India by the Portuguese in the 16th century.

Origins of Potatoes in India

  • The Portuguese brought potatoes (known as batata in Marathi, from the Portuguese word batata) to India in the early 17th century.
  • Over time, potatoes became a staple in Indian cuisine, adapted into various regional dishes, including Batata Bhaji in Maharashtra.

Batata Bhaji in Maharashtrian Cuisine

  • Maharashtrian cuisine is known for its balance of spices, flavors, and simplicity, and Batata Bhaji perfectly embodies these qualities.
  • The dish became popular as it was easy to prepare, required minimal ingredients, and could be paired with various Indian breads like pooris, chapatis, and even dosas.
  • It became a staple in festivals, weddings, and home-cooked meals, especially as an accompaniment to Poori in festive thalis.

Cultural Significance

  • Batata Bhaji is commonly served during festivals like Ganesh Chaturthi and Diwali, where it is part of a traditional meal.
  • It is also a lunchbox favorite for school children and office-goers in Maharashtra due to its simple yet comforting taste.

Over the years, Batata Bhaji has remained a beloved dish in Marathi households, showcasing how a humble potato, once a foreign crop, became an integral part of Indian cuisine.

In Goa we call this Batatyachi Bhaji.

Potato Bhaji

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Ingredients
  

  • 1 kg Potatoes
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 tbsp Chana Dhal
  • 1 tbsp finely chopped Ginger
  • 1 tbsp Urad Dhal
  • 1/4 cup Peanuts
  • 1/2 cup onion sliced
  • 3 green Chilies sliced
  • 1/4 cup Curry leaves
  • 1/2 cup Tomato finely chopped
  • Salt to taste
  • ½ teaspoon Chilli powder
  • ½ teaspoon Turmeric powder
  • 1/2 tsp ground black Pepper
  • ¼ cup water
  • 1/4 chopped Coriander leaves

Instructions
 

  • Boil the Potatoes
  • Meanwhile, heat some Oil and add the Mustard & Cumin seeds, followed by the Chana Dhal, Ginger and Urad Dhal
  • Add the Peanuts and Onion
  • Saute the Onion till it’s translucent
  • Next add the Chillies & Curry leaves
  • Next ass the Tomato and cook till mushy
  • Add Salt to taste
  • Add Chilli powder, Turmeric & ground black Pepper
  • Add the cooked Potato in
  • Ladle in a few tbsps of the cooking water
  • Finish off with chopped Coriander