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Batatya Chya Kachrya Recipe

Batatya Chya Kachrya is a popular Indian Side-Dish
Author :
On :
Monday, 21 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 3.5 based on 100 votes


  • 3 - medium sized Potatoes
  • 1 tsp - Red Chilli powder (optional)
  • 3 to 4 Curry leaves
  • 1 to 1.5 tsp - Mustard Seeds
  • ¾ tbsp - Lemon juice
  • ¼ tsp - Fenugreek seeds
  • ¼ tsp - Turmeric powder
  • 2 to 2.5 tbsp - oil
  • salt to taste
  • How to Make Batatya Chya Kachrya:

    1. Scrub potatoes well, especially if you intend to cook them with the peel on.
    2. Quarter them lengthwise. Cut them into fine, triangular, almost paper-thin slices so they cook quickly.
    3. Place in a bowl of water so that they don't oxidize.
    4. When the potatoes are chopped, heat oil in a wok or heavy bottomed skillet.
    5. Drain the potatoes of water. Keep the heat on high.
    6. Pop in the mustard and fenugreek seeds, chilli powder and turmeric powder.
    7. When the mustard seeds pop, add the potatoes to the pan (they should contain as little water as possible) and stir-fry.
    8. This method of brisk, high temperature cooking lends a crunch and fried flavour to the food without requiring too much oil.
    9. Stir almost constantly or the potato will burn and stick to the pan.
    10. Be gentle though. As the potato cooks, it softens. It is easy to over stir and end up with a mush.
    11. About 7-10 minutes of stir-frying is enough. Add salt and gently test a slice. If it falls apart easily, it is done.
    12. Some people prefer kachrya brown and crisp, others like them slightly soft. Now squeeze some lemon juice over the bhaji and stir.
    13. Serve with polis or rice. This dish also goes well with other side dishes like varan, koshimbir yogurt, and mango pickle.


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