Friday, June 15, 2012

Paratleli Batata Bhaji (Pan Fried Potatoes)

What do you do when you suddenly realize that your guest list has increased by 5? Add in some super quick dish.
Nothing can be as super quick as this 'Paratleli Batata Bhaji'. But such a regular dish besides gems like mutton, chicken, fish...nahhh...
Remedy.. make it pretty! And that is just what I did!

Everyone loves this preparation and if you are a Maharashtrian, this is one of the regulars at your dinner table. But if it has to be presented at a party, you cannot just randomly chop the potatoes and make the dish look blah!
The other benefit of chopping the potatoes like I have, is that the dish gets cooked in less than 10-12 mins. Jackpot!
That being said, you can always save time by roughly chopping potatoes into medium to small cubes and continue with the preparations.

So here is a super quick, pretty and a party favorite recipe for all of you!

Serves: 6 to 8 people
Level: Easy

12 medium potatoes, chopped into tiny cubes
0.5 tsp mustard seeds
3 pinch asafoetida
1.5 tsp cumin seeds
0.75 tsp turmeric powder
2 tsp red chilly powder or to taste
4 - 5 tblsp oil
Salt to taste
2 pinch sugar
Coriander to decorate

Step 1 - Chop the potatoes as pretty as you can and submerge them in water so they do not change color.

Step 2 - Take a flat pan and heat some oil in it. Add in the mustard seeds and let them splutter. Add the asafoetida and cumin seeds. Stir them a little till they change color.

Step 3 - Add the turmeric and saute it for 2 - 3 seconds. Do not let it go brown. Immediately add the potatoes and stir them around till they are all well coated with the oil and turmeric. Then, just spread them around in a single layer and let them cook on a medium flame. Stir occasionally.

Step 4 - When the potatoes are 50% cooked, add the red chilly powder, sugar and salt. Saute for a couple of minutes so the spices spread all over the potatoes. Cook till the potatoes are done.

Decorate with fresh coriander leaves and serve hot with some soft hot chapatis.

Many homes cook this dish with only mustard seeds or only cumin seeds. So you can use whatever you would enjoy.

Do not over handle the potatoes. You want them to brown a little while cooking. So stir only if you think they are sticking to the bottom of your pan or burning.

Try and use a flat pan for this recipe so that all the potatoes can be spread in a single layer and they don't pile on each other. Piling could cook a few potatoes too soon and some might remain raw. Plus you will not get proper browning of the potatoes.


  1. Batata baaji looks yummy.perfect with chapti.
    U have a beautiful site. Happy to follow you.

  2. Yummy!! It's my all time favourite :)

  3. You have served it so beautifully Shalmali! :) This is my most favorite potato preparation and as a child I insisted on omiting the mustard-jeera in tadka, we called it 'Lal batatyachi bhaaji'. This and a bowl of sadha varan-tup on the side makes it an ultimate comfort food. If prepared in a traditional kadhai it gets a lovely kharpus cover..yum!

    Missed ur posts and was hoping u would post something soon, glad to see this childhood favorite here today.

    - Priti

  4. Ultimate comfort food is bang on!

  5. What we generally do is cut the potato into cubes, add salt and keep them on a colander. This drains out the water from the potato and you get a better fried product. This needs to be done about an hour before you make the curry. I never think so far ahead and skip this step! But try it if you are more organised.

  6. Thanks for the tip Radha. Will be trying it soon. :)