Batatya Chya Kachrya

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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How to Make Batatya Chya Kachrya

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