August 2, 2022

Potato Fry Recipe – Batatyachya Kacharya

Potato Fry is a crispy and delicious pan fried dish to enjoy with some rice or roti. It is a very quick and easy dish without adding onion and garlic. Make this Potato Fry recipe during the month of shravan.

This dish can be made differently according to the regions. In the state of Maharashtra potato fry is called batatyachya kacharya. It can be enjoyed as a side dish with curd rice, lemon rice, dal rice, or roti. It is a very popular dish in various parts of India.

Batatyachya kacharya is a staple Maharashtrian stir fried potato sabzi made with a very few spices. I am sharing my mother-in-laws Maharashtrian style recipe in this post. She makes a very crispy and amazing tasting potato fry recipe.

The best potato fry is crispy from the outside and soft from the inside. To make a perfectly tasting dish, you will need to cut the potatoes in thin and equal slices.

This dish makes a perfect lunch box recipe which is liked by kids as well. It can be made in a jiffy with minimum ingredients and time.

Potatoes are a very popular and versatile vegetable in most of the cuisines in the world. They can be used for preparing appetizers, soups, and snacks. There are so many sabzis or curries made using potatoes in Indian cuisines.

Ingredients

Potatoes
Coconut
Coriander leaves
Mustard seeds
Cumin seeds
Asafoetida
Turmeric powder
Red chili powder
Kashmiri red chili powder
Salt
Oil

Potato Fry Step By Step Recipe

Wash the potatoes to remove the dirt from them and peel them off with a peeler.

Cut the potatoes in half, lengthwise. Keep the flat side down and cut lengthwise again.

Next, cut them into triangular shaped thin slices.

In a wide pan, add some oil on medium heat. Add mustard seeds and let them splutter.

Add cumin seeds and let them splutter. Then, add asafoetida and turmeric powder.

Transfer the prepared potatoes and mix them well.

Mix some salt, red chili powder, Kashmiri red chili powder, and mix everything well.

Cover the pan with a lid and let the potatoes cook on medium high heat for 3-4 minutes.

Stir the potatoes, cover the pan with a lid, and cook the potatoes for another 3 minutes on medium high heat.

Next, mix the potatoes, cover the pan with a lid, and cook the potatoes on low heat for about 3 minutes or until cooked well.

Transfer the grated coconut and cook the potatoes without covering them with the lid for 2 minutes.

Add coriander leaves, mix, and serve.

Tips For Making Potato Fry Recipe

Use large sized potatoes for making bigger slices.
Cut the potato slices very thin and similar for even cooking.

Use the sliced potatoes immediately after cutting or else the potatoes will turn dark.
Do not soak the sliced potatoes in water or else they will not turn crispy and will lose their shape. .
Cooking the potatoes on medium high heat is very important to make the potatoes crispy.

Variations

If you like making the potato fry recipe yellow then skip adding Kashmiri red chili powder.
You can skip adding the freshly grated coconut. If you don’t have fresh coconut, use some desiccated coconut instead.

How To Store The Potato Fry?

Potato fry tastes amazing when served fresh. You can store it into an airtight container for not more than 4 days.

Reheat the potato fry on the stovetop on medium high heat in a pan to keep it crispy.

How To Serve Potato Fry?

The potato fry can be served on any festival with Shrikhand or Aamras along with phulka.
Simply serve it as a side dish with varan bhaat and toop on busy work days.
Serve it as a side dish with phulka, dal chawal, garlic chutney, fried papad, and koshimbir for a wholesome meal.
It can be served in a thali along with some other dishes while offering prasad to God.
Potato fry can be served in a lunch box with some roti, curd rice or lemon rice as a side dish.

DID YOU LIKE THIS RECIPE?

If you’ve tried the Potato Fry recipe then don’t forget to rate it.

I will love to hear from you!

Potato Fry Recipe – Batatyachya Kacharya

Mayura

Potato Fry is a crispy and delicious pan fried dish to enjoy with some rice or roti. It is a very quick and easy dish without adding onion and garlic.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Curry, Main Course, Side Dish

Cuisine Indian, Maharashtrian

Servings 6

Calories 185 kcal

Ingredients

700 grams Potatoes
2 tbsp Coconut fresh, grated
1 tbsp Coriander leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida/hing
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Kashmiri red chili powder
1 1/4 tsp Salt or as required
2 tbsp Oil

Instructions

Wash the potatoes to remove the dirt from them and peel them off with a peeler.
Cut the potatoes in half, lengthwise. Keep the flat side down and cut lengthwise again.
Next, cut them into triangular shaped thin slices.
In a wide pan, add some oil on medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and let them splutter. Then, add asafoetida and turmeric powder.
Transfer the prepared potatoes and mix them well.
Mix some salt, red chili powder, Kashmiri red chili powder, and mix everything well.
Cover the pan with a lid and let the potatoes cook on medium high heat for 3-4 minutes.
Stir the potatoes, cover the pan with a lid, and cook the potatoes for another 3 minutes on medium high heat.
Next, mix the potatoes, cover the pan with a lid, and cook the potatoes on low heat for about 3 minutes or until cooked well.
Transfer the grated coconut and cook the potatoes without covering them with the lid for 2 minutes.
Add coriander leaves, mix, and serve.

Notes

Use large sized potatoes for making bigger slices.
Cut the potato slices very thin and similar for even cooking.

Use the sliced potatoes immediately after cutting or else the potatoes will turn dark.
Do not soak the sliced potatoes in water or else they will not turn crispy and will lose their shape. .
Cooking the potatoes on medium high heat is very important to make the potatoes crispy.

Keyword Batata Kacharya, Potato Fry, Aloo Fry Recipe, Potato Fry Maharashtrian Style, Aloo Sabzi