Batata Bhaji
soft turmeric-yellow potatoes with mustard seeds, curry leaves and green chilli
Allergens in Batata Bhaji: peanuts, mustard.
Ingredients
Quantities for 4.
- 500g, boiled, peeled and roughly broken by hand Potato
- 1 medium, thinly sliced Onion
- 3, slit Green Chilli
- 3 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 12 Curry Leaves
- 3/4 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Sugaroptional
- 100ml Water
- 1/2 Lemon
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes the night before if you can. Cold boiled potato breaks into rough chunks instead of turning to mash.
- Break the potatoes by hand rather than cutting them; the ragged edges hold the tempering.
Method
- Boil the potatoes whole in their skins until a knife goes through easily, about 20 minutes, then cool, peel and break into rough 3cm pieces.Cook them whole and unpeeled or they take on water and go slimy.
- Heat the oil and pop the mustard seeds, then add the cumin, curry leaves and hing.
- Add the green chilli and sliced onion and cook 5 minutes until the onion is soft and translucent.
- Stir in the turmeric and let it cook 20 seconds in the oil.
- Add the potato, salt and sugar and turn everything over gently until the pieces are evenly yellow.Fold with a flat spatula from underneath. Stirring turns this into mashed potato.
- Pour in the water, cover and steam on low heat for 5 minutes.
- Squeeze over the lemon, fold through the coriander and serve with pooris, chapati or as the filling for vada pav.
Storage
Keeps 2 days refrigerated. Reheat covered over low heat with 2 tbsp water; it also makes the best possible sandwich filling cold.
Nutrition Good estimate
One serving of Batata Bhaji (200 g) is about 210 calories, or 106 calories per 100 g.
Low protein: 4 g a serving, 7% of the calories
| Per serving200 g | Per 100 g | |
|---|---|---|
| Calories | 210 kcal | 106 kcal |
| Protein | 3.5 g | 2 g |
| Carbohydrate | 26.7 g | 13 g |
| of which sugars | 3.1 g | 2 g |
| Fibre | 3.8 g | 2 g |
| Fat | 10.7 g | 5 g |
| of which saturated | 1.8 g | 1 g |
| of which unsaturated | 8.3 g | 4 g |
Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.