Maharashtrian Batatyacha Kees (Spicy Roasted Potatoes with Peanuts)
Batatyacha Kees is a delightful, vibrant dish from the heart of Maharashtra, India. Made with the humble potato, this recipe brings together a unique combination of roasted peanuts, cumin seeds, and green chilies to create a flavorful and spicy treat that can be enjoyed as part of a lunch or dinner. This vegetarian recipe is quick and simple, yet packs a punch of flavors that make it incredibly satisfying. Serve it alongside some Khandeshi dal and phulkas for a wholesome, traditional Maharashtrian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3, boiled and cut into thin long strips |
| Cumin seeds (Jeera) | 1 tablespoon |
| Asafoetida (Hing) | 1 pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Green Chillies | 2, finely chopped |
| Roasted Peanuts (Moongphali) | 1/2 cup, coarsely pounded |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Preparation Time | 10 |
| Cooking Time | 35 |
| Total Time | 45 |
Instructions
-
Prepare the Oil Base
Begin by heating oil in a heavy-bottomed pan on medium heat. Once the oil is hot, add a pinch of asafoetida (hing) and the cumin seeds (jeera). Allow the cumin seeds to splutter and release their aroma. -
-
Sauté the Green Chillies
Add the finely chopped green chillies into the pan. Sauté them for a few seconds until they release their fragrance and flavor the oil. -
Add the Potatoes
Now, add the boiled and sliced potatoes (aloo) into the pan. Sprinkle salt to taste and toss the potatoes gently to coat them with the cumin and chili-flavored oil. -
Roast the Potatoes
Stir fry the potatoes on medium heat, allowing them to cook and become nicely roasted. This step should take about 5-7 minutes, ensuring the potatoes absorb all the flavors and develop a crispy texture on the edges. -
Add Peanuts and Coriander
Once the potatoes are well-roasted and cooked through, add the coarsely pounded roasted peanuts (moongphali). Stir to combine. Finally, add the freshly chopped coriander leaves (dhania) to the pan, mixing everything gently. -
Final Touch
Turn off the heat, and transfer the Batatyacha Kees into a serving bowl.
Serving Suggestions
For an authentic Maharashtrian meal, serve the Batatyacha Kees with Khandeshi dal (a type of dal with a spicy, tangy flavor) and phulkas (soft, round flatbreads). This combination makes for a perfect, wholesome, weeknight dinner.
Notes:
- Adjust the spice level by adding more or fewer green chilies based on your preference.
- For an added crunch, you can sprinkle a bit of chat masala or garam masala before serving.
Enjoy this easy-to-make yet flavorful Maharashtrian recipe that showcases the versatility and depth of Indian cuisine!
