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Batatyachi sukhi bhaji is a traditional Maharashtrian recipe made out of boiled potatoes which are then tempered with minimal spices and herbs such as mustard seeds, green chilles, curry leaves to name a few.
Batata in English means Potato, Sukhi means Dry and Bhaji means Vegetable. This is a dry vegetable preparation hence the name sukhi batata bhaji.
In marathi we also call this bhaji (vegetable) as ukadleli batata bhaji or ukdun keleli batata bhaji.
This is a vegan & gluten-free recipe that is quick and easy to make and is served with chapati, phulka, dal rice. Batatyachi bhaji (Potato Veggie) pairs very well with garma garam poori and plain comfy varan bhat (dal rice).
This batatyachi bhaji along with poori’s is a most popular Maharashtrian snack served in many restaurants along with a wedge of lemon by the side.
This Potato Veggie is a staple in most Maharashtrian households. In Maharashtrian culture, you will find this bhaji (Potato Veggie)is mostly made during auspicious occasions and festivities like Gudi Padwa, Dasra, Wedding Ceremonies, Thread Ceremonies and also offered as Naivedya during Ganpati festival to Lord Ganesha and during Navratri to Goddess Durga.
This Maharashtrian batatyachi sukhi bhaji is no onion and no garlic preparation. As this is a dry sabji it is perfect for a lunch box along with poori or chapati.
This lightly spiced bhaji (Potato Veggie) is perfect for everyday meals. I have grown up eating this veggie with mostly varan bhat (plain dal and steamed rice) drizzled with sajuk tup (clarified homemade ghee).
This batatayachi bhaji is very much a favorite with kids. After school when kids come home hungry, normally we make a chapati roll by stuffing this sabji into chapati along with some tangy tomato sauce. Kids love these rolls immensely.
This Potato Veggie can be easily wrapped up in a tortilla for a quick snack along with some sauces and veggies like onions, bell peppers, tomatoes to name a few.
This batatyachi sukhi bhaji is so versatile that sometimes we purposely make this sabji in large quantity so that the leftover can be used in preparing some mouthwatering snacks such as aloo sandwhich, aloo paratha, frankie, batata vada, batata cutlet, aloo tikki for chaat recipes, stuffing for masala dosa, stuffing for bread pakoda to name a few.
This bhaji is made in minutes when you have boiled potatoes ready at your hand. To make this simple and delicious batata bhaji, boiled potatoes are peeled and cut into cubes. Then tempered with mustard seeds, green chilies and curry leaves.
Green chilles and curry leaves impart a nice flavour to this dish. Serving this batayachi bhaji along with varan bhat and lemon pickle by the side is an ultimate comfort food eaten in most Maharashtrian homes.
You may also check some of these related recipes:
Let’s see how to make this quick and easy sukhi batatyachi bhaji Maharashtrian Style with simple basic ingredients in your home kitchen.
Serves: 3 Persons
Prep time: 15 minutes
Cook time: 15 minutes
Cooking level: Easy
Ingredients required for the recipe:
- 7-8 Potatoes
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (Asafoetida)
- 1/4th teaspoon Turmeric Powder (Haldi)
- 2-3 Green Chilies finely chopped
- 5-6 Curry leaves
- 1 teaspoon Sugar
- Salt to taste
- 2 tablespoon Coriander Leaves (cilantro)
- 2 tablespoon Oil for cooking – I use Fortune Rice Bran Health Oil
How to prepare Maharashtrian style Batatyachi Sukhi Bhaji Aloo ki Sukhi Sabji):
- Pressure cook potatoes. Once cooked and cooled, remove the skin and cut them into medium size cubes.
- In a kadhi, heat oil. Add mustard seed and cumin seeds. When the seeds crackle add hing, turmeric powder, finely chopped green chillies, curry leaves and mix.
- Add cubes of boiled potatoes and mix well. Add sugar and salt. Cover the lid and let the potatoes cook on low flame for about 10 minutes. Keep stirring occasionally.
- Once the potatoes get nicely steamed up, add finely chopped coriander leaves and mix well. Check the seasoning.
- Sukhi Batatyachi Bhaji – Maharashtrian Style is ready.
- Serve hot with poori, phulka, or as side dish with varan bhat (dal rice).
To enhance the taste, you may add a coarse paste of ginger & garlic in tempering along with skinned split black gram. This tempering is used in making batata vada.
You may squeeze lemon juice over this bhaji which enhances the taste of this dish.
Many times, freshly grated coconut along with coriander leaves is also used to garnish this batata bhaji (Potato Veggie)