Maharashtrian Batata Bhaji
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Ingredients
- 600 g maris piper potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 tsp mustard seeds
- 8 curry leaves
- 2 fresh green chillies
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
- 1 fresh lime, juiced
Nutrition (per serving)
- Calories
- 205 kcal
- Protein
- 4.1 g
- Carbohydrate
- 27.5 g
- of which sugars
- 3.9 g
- Fat
- 7.4 g
- of which saturates
- 0.6 g
- Fibre
- 4.8 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 8 minutes until just tender, then drain and leave to cool slightly.
- 2
Heat the vegetable oil in a wide pan and fry the mustard seeds, curry leaves and chopped green chillies for 30 seconds.
- 3
Add the chopped onion and cook for 6 minutes until soft, then stir in the ground turmeric.
- 4
Add the potatoes and cook for 6-8 minutes, turning gently, until coated and lightly golden at the edges.
- 5
Stir in the lime juice, season to taste and scatter with the chopped coriander before serving with flatbread.
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