Batatyacha Kees | Nutty, Pan-fried Maharashtrian Grated Potato

Batatyacha Kees is a classic Maharashtrian Farali Food dish or Vrat ka Khana. It is a simple dish of pan-fried grated potato flavoured with a roasted peanut powder. This delicious and filling dish is just what is needed for Ekadashi and Navratri fasts (or as an any day snack).

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In Maharashtra, there are certain foods that you are allowed to eat dishes made of certain ingredients such as Sabudana, Potato, Sweet Potato, and Varai/Sama (Little Millet). In addition, you are allowed to use ghee, cumin, green chillies, Sendha Namak, and peanuts. While it may seem like a limited list, don’t be fooled; these ingredients can be combined to make some delicious dishes like this Batatyacha Kees.

If you have such delicious food on offer, one cannot but agree with the Maharashtrian saying, “Ekadashi Dupat Khashi” (On Ekadashi, a day of fasting, you will end up eating double the usual amount. 😀 😀)

Tips to Make a Great Batatyacha Kees

By just following a few simple tips you can make an excellent Batatyacha Kees:

• Use a grater which gives you thickish and longish gratings.
• Place the grater in water and then grate the potatoes so that they go straight into the water. This keeps the grated potato from oxidising and turning black.
• Keep the potato in water till you are ready to add it to the pan.
• Squeeze all the water out of the grated potato before adding it to the pan.
• Cover and cook the potato over low to medium flame so that it cooks but does not turn brown. Of course, you must keep stirring the potato at regular intervals.
• Always add the roasted and crushed peanuts just before serving the Batatyacha Kees so that the peanut powder adds a nice crunch to this dish.
• Use generous amounts of ghee as it keeps this dish moist and helps the Kees cook fast.

Other Farali Food (Vrat ka Khana) Recipes

• Ratalyacha Kees | Spicy, Nutty Grated Sweet Potato Stir-Fry
• Sweet Potato Chaat | Shakarkandi Chaat | Ratalu ki Chaat
• Vrat ki Kadhi | Farali Kadhi | Rajgira Kadhi
• Upvas Ka Dosa | Farali Dhirde | Rajgira Sama Dosa
• Rajgira Thalipeeth | Upvasache Thalipeeth | Amaranth Flour Pancake

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How to Make Farali Batatyacha Kees

1. Prepping the Potato
   1. Fill a large bowl (about 1 litre capacity) with water till it is 2/3 full.
   2. Wash and peel 250 gms of potato and immerse in water immediately after you peel them.
   3. Take each potato and grate it, and immediately add the grated potato to the water. I grate the potato such that it falls into the water.
   4. Ensure that the grated potato is submerged in water and set aside till you need to use it.
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2. Making the Danycha Kut or Roasted Peanut Powder
   1. Over medium heat, in a wok or pan, dry roast 1/4 cup of peanuts till they start to pop.
   2. Transfer to a plate to cool.
   3. In a small grinder, pulse the peanuts to a coarse powder with some peanuts still intact or broken into large pieces. You can also crush them with a mortar and pestle.
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3. Making the Batatycha Kees
   1. In a heavy-bottomed kadhai, over medium heat, melt 1.5 tsp of ghee.
   2. Add 1/2 tsp of cumin seeds and 1 tsp chopped green chillies.
   3. Stir-fry for a few seconds till the cumin seeds start to change colour.
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   4. Take a handful of the grated potato out of water and squeeze it hard to remove the excess water.
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   5. Transfer the grated potato to the kadhai and mix well.
   6. Similarly, squeeze out the water from the rest of the grated potato and add to the Kadhai.
   7. Now add some Saindha Namak or regular salt, a pinch of sugar, and mix well.
      
      
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   9. Cook covered for 5 to 7 minutes till the potato soften. Stir at regular intervals to ensure the potato does not stick to the bottom of the kadhai.
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   10. Take off the heat.
   11. Add the roasted peanut powder, and mix well.
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4. Serve hot Batatycha Kees immediately with some cold dahi/yogurt on the side.

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Recipe for Batatyacha Kees (Vrat ka Khana, Farali Food)

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Batatyacha Kees | Pan-fried Grated Potato with Peanuts

Aruna

Batatyacha Kees is a favoured Farali food or Vrat ka Khana in Maharashtra. This simple dish of pan-fried grated potato is flavoured with cumin, green chilli, and roasted & crushed peanuts. On a fasting day like Ekadashi or Navratri, Batatyacha Kees is nourishing and filling.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Dinner, Lunch, Snack

Cuisine Fasting Recipes, Gluten Free, Indian, Maharashtrian, Vegetarian, Vrat ka Khana

Servings 2 People

Calories 236 kcal

Equipment

• Heavy Bottomed Kadhai/Vessel with Lid
• Grater
• Bowl
• Knife & Chopping Board
• Ladle
• Grinder

Ingredients

  

1x2x3x

• 250 gms Potato
• 1/4 Cup Peanuts

For Tempering

• 1.5 tsp Ghee
• 1/2 tsp Cumin Seeds
• 1 tsp Green Chilly (Finely Chopped)

Other Ingredients

• Salt to Taste (Sendha Namak for fasting days)
• Water

Instructions

 

Prepping the Potato

• Fill a large bowl (about 1 litre capacity) with water till it is 2/3 full.
• Wash and peel 250 gms of potato and immerse in water immediately after you peel them.
• Take each potato and grate it, and immediately add the grated potato to the water. I grate the potato such that it falls into the water.
• Ensure that the grated potato is submerged in water and set aside till you need to use it.

Making the Danycha Kut or Roasted Peanut Powder

• Over medium heat, in a wok or pan, dry roast 1/4 cup of peanuts till they start to pop.
• Transfer to a plate to cool.
• In a small grinder, pulse the peanuts to a coarse powder with some peanuts still intact or broken into large pieces. You can also crush them with a mortar and pestle.

Making the Batatycha Kees

• In a heavy-bottomed kadhai, over medium heat, melt 1.5 tsp of ghee.
• Add 1/2 tsp of cumin seeds and 1 tsp chopped green chillies.
• Stir-fry for a few seconds till the cumin seeds start to change colour.
• Take a handful of the grated potato out of water and squeeze it hard to remove the excess water.
• Transfer the grated potato to the kadhai and mix well.
• Similarly, squeeze out the water from the rest of the grated potato and add to the Kadhai.
• Now add some Saindha Namak or regular salt, a pinch of sugar, and mix well.
• Cook covered for 5 to 7 minutes till the potato soften. Stir at regular intervals to ensure the potato does not stick to the bottom of the kadhai.
• Take off the heat.
• Add the roasted peanut powder, and mix well.
• Serve hot Batatycha Kees immediately with some cold dahi/yogurt on the side.

Nutrition

Calories: 236 kcalCarbohydrates: 25 gProtein: 7 gFat: 13 gSaturated Fat: 4 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gCholesterol: 10 mgSodium: 610 mgPotassium: 671 mgFiber: 5 gSugar: 1 gVitamin A: 9 IUVitamin C: 25 mgCalcium: 39 mgIron: 2 mg

Keyword Batatchya Kees, Ekadashi Recipe, Farali Food, Farali Recipe, Potato Recipes, Ratalyache Kees, Vrat ka Khana

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!