• 3 large potatoes boiled & peeled
  • 10 curry leaves
  • 1 teaspoon mustard seeds
  • 1 pinch of hing/ asafoetida
  • 3 green chillies chopped finely
  • ½ teaspoon jeera powder
  • ½ teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 pinch of sugar & salt
  • 1 ½ tablespoon oil

This simple potato bhaji tastes good with puri (puri-bhaji) or phulka or chapathi.  The secret behind a perfect batata bhaji is the generous use of oil. The aromatics used such as hing/ asafoetida, kadipatta/ curry leaves & hari mirch/ green chillies gives it a tempting flavour to the otherwise bland humble batata/ potato.

The above recipe is without onion and popular during festivals and auspicious occasions like marriages where the use of onion is restricted.


  1. Cut the potatoes into cubes.
  2. In ¼ cup water mix salt, sugar, turmeric powder, jeera powder, coriander powder.
  3. Apply the above paste to the potatoes and marinate them for 15 minutes.
  4. Heat oil in a pan, add hing and then the mustard seeds, allow the seeds to crackle.
  5. Now add curry leaves & green chillies.
  6. Add potatoes & mix them well & cook by covering for 5 minutes.
  7. Garnish with coriander leaves.


The potatoes should be overcooked for a great texture.

Batata Bhaji Maharashtrian