Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts)
A vegetarian Maharashtrian Recipes recipe with potatoes (aloo) - washed and peeled, roasted peanuts (moongphali) - coarsely pounded, green chillies - finely chopped. Ready in 35 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
8 steps- 1
To begin making the Maharashtrian Batatyacha Kees Recipe, shred the potatoes using the coarse side of the grater with a wide tooth
potatoes (aloo) - washed and peeled(4) - 2
Heat ghee in a heavy bottomed pan or a wok over medium heat
ghee(1 tablespoon) - 3
Add the cumin seeds and green chilies and allow it to sizzle
green chillies - finely chopped(6)cumin seeds (jeera)(1 teaspoon) - 4
Add the shredded potatoes, sprinkle some salt and stir
potatoes (aloo) - washed and peeled(4)salt - to taste - 5
Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan
potatoes (aloo) - washed and peeled(4) - 6
Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat
potatoes (aloo) - washed and peeled(4)roasted peanuts (moongphali) - coarsely pounded(1/4 cup) - 7
Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve
green chillies - finely chopped(6)lemon juice(1)sprig coriander (dhania) leaves - finely chopped(2)fresh coconut - grated - 8
Serve the Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with Gujarati Kadhi, Phulka and Rice
Rate this recipe
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Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts)
A vegetarian Maharashtrian Recipes recipe with potatoes (aloo) - washed and peeled, roasted peanuts (moongphali) - coarsely pounded, green chillies - finely chopped. Ready in 35 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
8 steps- 1
To begin making the Maharashtrian Batatyacha Kees Recipe, shred the potatoes using the coarse side of the grater with a wide tooth
potatoes (aloo) - washed and peeled(4) - 2
Heat ghee in a heavy bottomed pan or a wok over medium heat
ghee(1 tablespoon) - 3
Add the cumin seeds and green chilies and allow it to sizzle
green chillies - finely chopped(6)cumin seeds (jeera)(1 teaspoon) - 4
Add the shredded potatoes, sprinkle some salt and stir
potatoes (aloo) - washed and peeled(4)salt - to taste - 5
Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan
potatoes (aloo) - washed and peeled(4) - 6
Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat
potatoes (aloo) - washed and peeled(4)roasted peanuts (moongphali) - coarsely pounded(1/4 cup) - 7
Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve
green chillies - finely chopped(6)lemon juice(1)sprig coriander (dhania) leaves - finely chopped(2)fresh coconut - grated - 8
Serve the Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with Gujarati Kadhi, Phulka and Rice
Rate this recipe
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