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Sify Home > Food > Vegrecipes > Regional cuisine > Maharashtra > Batatya Chya Kachrya
Batatya Chya Kachrya
By : Anita Raheja
Category : Regional cuisine, Maharashtra
Time Taken : 15-30 mins
Rating :
  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.
  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' 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 dished like varan, koshimbir yogurt, and mango pickle.
3 - medium sized potatoes
1 tsp - red chilli powder (optional)
3 to 4 - curry leaves
1 to 1 tsp - mustard seeds
tbsp - lemon juice
tsp - fenugreek seeds
tsp - turmeric
2 to 2 tbsp - oil
salt to taste
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