Jhanjhanit Batata Bhaji: Spicy Maharashtrian Potato Recipe
Learn how to make Jhanjhanit Batata Bhaji, a spicy Maharashtrian potato fry perfect for tiffin. Quick, easy, and packed with garlic-chilli flavour!
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!