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Batata kachrya also known as Batatyachya kachrya is a quick and easy popular Maharashtrian dish that is made by cutting thin slices of potatoes that are stir-fried with minimal basic spices and herbs. This is a vegan, plant-based, beginner & bachelor-friendly recipe.
Batata in English means Potato and Kachrya mean thin slices. This is a vegan recipe and is prepared in minutes. This is a no onion-garlic recipe.
Batata chya kachrya is known by several names such as batata kaap, batata chya phodi and in My home we call them partun batatyachi bhaji i.e. stir-fried potato sabji. This is a dry sabji that is perfect to carry in a lunch box.
There are lot of childhood memories associated with this batatyachya kachrya, specially my childhood school memories. If any of my classmates are reading this they know what I am talking about! 🙂
My Mom used to make this batatyachya kachrya for my school lunch box along with chapati. I used to make sure to fill the tiffin till the brim as it would always get over in minutes after opening my dabba 🙂
To this day My Mom prepares this batatyachya kachrya for our lunch box. Actually, we insist her to make as she cooks this kachrya to perfection.
This is our go-to bhaji (sabji) along with varan bhat (dal rice) or dahi bhat (curd rice) for zhatpat (quick) simple dinner. I personally love to have this delicious bhaji (sabji) with simple varan bhat along with a wedge of a lemon pickle by the side.
You know those nasty hunger pangs at 6 pm? Well, there are times when we make a chapati roll using this kachrya and you are done with your hunger! They are quite filling and makes a great instant snack!
Sometimes we stuff this bhaji (sabji) between bread slices and toast them, you go a hefty homemade Potato sandwich within no time!. This potato sandwich tastes absolutely amazingly delicious. Do give it a try!
Kids love to have this kind of roll or sandwich along with tomato ketchup and green chutney.
Batatyachya kachrya makes a great side dish with garma garam varan bhat (dal rice) , dahi bhat (curd rice), mugachi khichadi (moongdal khichdi) and chapati.
This is such a basic recipe that is often made in every Maharashtrian home. This kachrya is also a perfect option to make when you have unexpected guests at home for lunch or dinner.
As no water is used in making this vegetable, you can easily store the leftover kachrya for up to 2-3 days in the refrigerator and reheat it in the oven or gas stove before serving.
To make kachrya, use knife to cut potatoes instead of a processor. Cut the potato into even slices so they can cook perfectly together.
These kachrya can be sliced with their skin on as the skin of potatoes is loaded with nutrients and vitamins. Keeping the skin on adds a nice depth and texture to this bhaji (sabji). I personally like to peel them off the skin while making this kachrya.
In this recipe, I have covered and cooked the potatoes due to which they acquire a soft texture. In case you want crispy batata kachrya then do not cover the pan with the lid while cooking.
Vegan Recipes
Maharashtrian Recipes
No Onion No Garlic Recipes
Dry Vegetable Recipes
Food FAQ’s
Let’s see how to make this simple and quick Maharashtrian Style Batata Kachrya Bhaji with basic ingredients in your home kitchen.
Serves: 3 Persons
Prep time: 10 minutes
Cook time: 15 minutes
Cooking level: Moderate
Taste: Spicy
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- 6 Medium sized Potatoes
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- 2 Green Chillies finely chopped
- 2 tablespoon Red Chilly Powder
- 1 tablespoon Sugar
- Salt to taste
- 3 tablespoon Oil
- Coriander Leaves for garnish
1 Peel potatoes, cut them in half.
2. Now cut the potato into thin slices.
3. If you are making in large quantity or want to cook after sometime then, soak the potato slices in water to prevent them from turning black due to oxidation. (I personally do not soak them, instead I cut them as fast as I can before they turn black and immediately put in kadhai for cooking)
4. In a deep kadhai, heat oil and add mustard seeds (rai). When mustard seeds starts to crackle add cumin seeds (jeera), chopped green chillies, hing (asafoetida), turmeric powder and potato slices. Mix well.
5. Cover and cook potatoes for 5 minutes on a low flame. Stir occasionally.
6. When potatoes are half cooked, add salt, sugar and red chilli powder.
7. Mix well, cover and cook till potatoes are perfectly tender.
8. Once cooked, add finely chopped coriander leaves.
9. Batata Kachrya is ready.
10. Serve with dal rice or chapati.
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Additional Info:
Instead cutting potato in half, you may also cut them in quarters and then slice them, by doing this you will have small slices specially made for kids lunch boxes.
Note:
Soak the potato slices in water to prevent them from turning black due to oxidation.
If you want very crispy batata kachrya then do not cover the potatoes while cooking and add a little more oil.
Try not to add any water while cooking this vegetable. Traditionally this batata kachrya are cooked only in oil.
Yum yum