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Potato Bhaaji
Potato Bhaaji (Batatyachi Thecha Bhaaji)

serves 4


  • 14-16 baby potatoes,
  • 5 green chilies or 2 tsp chili powder,
  • 1 tsp crushed ginger and garlic each,
  • 2 tsp peanut powder,
  • coriander leaves.
  • 1 teaspoon turmeric powder,
  • 1/4 tsp asafoetida,
  • 1 teaspoon mustard seeds,
  • salt,
  • 4 tbsp oil,


  1. Rinse and pat dry potatoes. Do not remove their skins. Crush each potato into fine pieces using a pestle. Alternatively chop them into fine pieces into a chopper
  2. Make a paste of ginger, garlic and green chilies.
  3. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add crushed ginger-garlic and then potatoes. Fry for sometime. Do not add water as this is a dry bhaaji.
  4. Add peanut powder, coriander leaves, salt and cover the pan until potatoes turn soft. Remove the lid and keep frying the bhaaji until crispy.
  5. Thecha Bhaaji is ready. Serve hot with chapati.

Variation: You can use the regular size potatoes if baby potatoes are not available.

Also try
Boiled Potato Bhaaji
Potato curry (Batatyacha Rassa)
Potato Bhaaji (Batatyachya Kachrya)