Jhatpat Batata Bhaji or Potatoes in a hurry!

  • Servings : 3-4
  • Prep Time : 5m
  • Cook Time : 7m
  • Ready In : 15m

In Maharashtra there are unlimited variations of potato dishes, but whether dry or a gravies, most of them are spicy, and all -a delight to eat.

This bhaji was my Mom’s favourite go-to when all the other vegetables were over.

Of course, we never complained.


  • Potatoes- 4
  • Onions, finely chopped- 1
  • Mustard seeds- 1 tsp
  • Hing or Asafoetida- 1 pinch
  • Turmeric- 1/4 tsp
  • Ginger grated- 1 tsp
  • Curry leaves- 7-8
  • Dried red chillies- 2 optional green chillies- 2
  • Coriander chopped- 2 tsp
  • Salt to taste


Step 1

Boil the potatoes in salted water. Peel and chop them into 2 inch squares.

Step 2

Heat oil in a wok. When it is hot, add the chillies, mustard seeds and asafoetida.

Step 3

When the seeds start spluttering, (this would take about 30 seconds) add the onions. Fry for 2 minutes.

Step 4

For a variation, you could also add 2-3 smashed cloves of garlic to the oil . If so, add the garlic first to the hot oil, let brown , not burn and then to the already very hot oil, quickly add the mustard seeds and so on.

Step 5

Add the potatoes, salt and turmeric. Fry well till all the spices are mixed.

Step 6

Add the ginger and mix well. Cover and cook for 5 minutes. If adding the garlic at the beginning, it is not necessary to add the ginger at this stage, as the dish would then be flavoured with garlic.

Step 7

After this time, open the cover and stir on high heat for 2-3 minutes. The most wonderful aroma wil fill your kitchen and imagine, its only potatoes.. but oh! what a spud can't do.

Puris go best with this, but of course, you could always make do with chapatis or then maybe parathas could just save the day!

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