Batatyacha Kees | Pan-fried Grated Potato with Peanuts
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.
Equipment
- Heavy Bottomed Kadhai/Vessel with Lid
- Grater
- Bowl
- Knife & Chopping Board
- Ladle
- Grinder
Ingredients
- 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