Are you tired of packing the same old potato vegetable in your lunch box every day? If you are looking for a unique tiffin recipe that will wake up your taste buds, this Jhanjhanit Batata Bhaji is the perfect solution.
“Jhanjhanit” translates to “spicy and zesty” in Marathi, and this dish lives up to its name. Unlike standard potato curries, this recipe uses a special technique of roasting green chillies and garlic directly on an iron skillet (tawa) before crushing them. This gives the dish a smoky, rustic flavour that is characteristic of authentic Maharashtrian recipes. It’s dry, travels well, and pairs perfectly with chapati or bhakri. Whether you are rushing for work or planning a quick dinner, this spicy potato fry is ready in minutes!
Also Read – Hirvya Harbharyache Kalvan Recipe – Green Chickpea Curry
Ingredients:
- Green Chillies: 10–12 (Adjust according to spice tolerance)
- Garlic Cloves: 12–14 (Peeled)
- Oil: 2–3 tbsp
- Cumin Seeds (Jeera): 1 tsp
- Onions: 2 medium-sized, finely chopped
- Boiled Potato: 1 large (peeled and chopped into cubes)
- Roasted Peanut Powder: 1/2 cup (coarsely crushed, not fine powder)
- Coriander Leaves: A handful, finely chopped
- Amchur Powder (Dry Mango Powder): 1/2 tsp (Substitute: Chat Masala or Lemon Juice)
- Salt: As per taste
- Turmeric Powder: 1/4 tsp (Optional)
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Step-by-Step Instructions:
- Roast the Aromatics: Heat an iron tawa (skillet). Place the green chillies on it and dry roast them until they develop charred spots. Remove them, then roast the garlic cloves on the same tawa until slightly golden.
- Make the Thecha (Paste): Place the roasted chillies and garlic in a mortar and pestle. Crush them coarsely. Note: Do not make a fine paste; a rough texture adds better flavour.
- Sauté Onions: In the same tawa, heat oil. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.
- Add the Spice Mix: Add the crushed chilli-garlic mixture to the onions. Sauté for 1 minute on medium heat to remove the raw smell.
- Seasoning: Add salt to taste. You can also add a pinch of turmeric powder if desired.
- Add Peanuts: Add the coarsely crushed roasted peanut powder. Mix well.
- Add Potatoes: Toss in the boiled, chopped potatoes. Mix everything gently so the potatoes are coated with the spicy masala.
- Tip: If the potato chunks are too big, you can mash them slightly with the spatula while mixing.
- Final Touches: Add chopped coriander leaves and amchur powder (dry mango powder). Give it a final mix and cook for 1 more minute.
- Serve: Turn off the flame. Your spicy Jhanjhanit Batata Bhaji is ready to serve!
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Cooking Tips for Better Results:
- Iron Tawa is Key: For the most authentic taste, use an iron skillet (tawa). It enhances the roasting process and adds a distinct flavour.
- Texture Matters: Do not use a mixer grinder for the chillies and garlic. Crushing them manually (in a khalbatta/mortar) preserves the rustic texture.
- Peanut Crunch: Ensure the peanut powder is coarse (obad-dhobad), not fine. The crunch of peanuts contrasts beautifully with the soft potatoes.
- Raw Potato Method: If you don’t have boiled potatoes, you can peel and chop raw potatoes into small pieces. Fry them in oil for 2-3 minutes, cover, and cook until soft before adding the spices.
Variations:
- Leafy Green Twist: You can add nutritional value by tossing in a handful of chopped Methi (Fenugreek) or Palak (Spinach) leaves along with the coriander.
- Citrusy Kick: If you don’t have Amchur powder, squeeze half a lemon over the dish just before serving for a tangy punch.
- Kids-Friendly Version: Reduce the number of green chillies significantly (use 2-3 instead of 10) to make it palatable for children while keeping the garlic flavour.
Serving Suggestions:
- This dry vegetable dish is versatile and pairs best with Indian breads:
- Classic Combo: Serve with hot Jowar Bhakri or Bajra Bhakri.
- Tiffin Staple: It goes perfectly with soft Chapatis or Parathas for a lunch box.
- Side Dish: Use it as a spicy side dish with Varan Bhat (Dal Rice).
Also Read – Quick Hotel-Style Mix Dal Tadka Recipe – Easy & Flavourful
FAQs:
Q1: Can I make this recipe without boiling potatoes first?
Ans: Yes! You can use raw potatoes. Peel and chop them finely, then sauté them in oil for a few minutes. Cover the pan with a lid to steam-cook them until soft before adding the masala.
Q2: How long does this Batata Bhaji last?
Ans: Since this is a dry vegetable preparation (sukhi bhaji) with roasted ingredients, it stays fresh for 2 to 3 days if stored in the refrigerator.
Q3: Is this recipe vegan?
Ans: Yes, this Jhanjhanit Batata Bhaji is 100% vegan and dairy-free.
Q4: Can I use red chilli powder instead of green chillies?
Ans: You can, but the authentic “Thecha” flavour comes from roasted green chillies. Using red chilli powder will change the taste profile to a regular potato fry.
Jhanjhanit Batata Bhaji: Spicy Maharashtrian Potato Recipe
Ingredients
- Green Chillies: 10–12 Adjust according to spice tolerance
- Garlic Cloves: 12–14 Peeled
- Oil: 2–3 tbsp
- Cumin Seeds Jeera: 1 tsp
- Onions: 2 medium-sized finely chopped
- Boiled Potato: 1 large peeled and chopped into cubes
- Roasted Peanut Powder: 1/2 cup coarsely crushed, not fine powder
- Coriander Leaves: A handful finely chopped
- Amchur Powder Dry Mango Powder: 1/2 tsp (Substitute: Chat Masala or Lemon Juice)
- Salt: As per taste
- Turmeric Powder: 1/4 tsp Optional
Instructions
- Roast the Aromatics: Heat an iron tawa (skillet). Place the green chillies on it and dry roast them until they develop charred spots. Remove them, then roast the garlic cloves on the same tawa until slightly golden.
- Make the Thecha (Paste): Place the roasted chillies and garlic in a mortar and pestle. Crush them coarsely. Note: Do not make a fine paste; a rough texture adds better flavour.
- Sauté Onions: In the same tawa, heat oil. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.
- Add the Spice Mix: Add the crushed chilli-garlic mixture to the onions. Sauté for 1 minute on medium heat to remove the raw smell.
- Seasoning: Add salt to taste. You can also add a pinch of turmeric powder if desired.
- Add Peanuts: Add the coarsely crushed roasted peanut powder. Mix well.
- Add Potatoes: Toss in the boiled, chopped potatoes. Mix everything gently so the potatoes are coated with the spicy masala.
- Tip: If the potato chunks are too big, you can mash them slightly with the spatula while mixing.
- Final Touches: Add chopped coriander leaves and amchur powder (dry mango powder). Give it a final mix and cook for 1 more minute.
- Serve: Turn off the flame. Your spicy Jhanjhanit Batata Bhaji is ready to serve!
