Jhatpat Batata Bhaji or Potatoes in a hurry!2012-11-27
- 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
Boil the potatoes in salted water. Peel and chop them into 2 inch squares.
Heat oil in a wok. When it is hot, add the chillies, mustard seeds and asafoetida.
When the seeds start spluttering, (this would take about 30 seconds) add the onions. Fry for 2 minutes.
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.
Add the potatoes, salt and turmeric. Fry well till all the spices are mixed.
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.
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!