Batatyacha kees ,Indian Hash Brown

Batatyacha kees /Indian Hash Brown Potatoes -A traditional recipe from Maharashtra

Navratri is started from today and Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting. Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are commonly used  for making pattices, pooris and pilafs.All fruits can be used but in vegetables only Potato,sweet potato,colocasia/ arbi/kachalu, yellow pumpkin/ kaddu ,yam/suran ,bottle gourd/ lauki ,cucumber/kheera ,raw banana are preferred.

Not all the spices can be used in fasting but only some selected spices can be used  i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region and family traditions and rituals.

I have also posted many fasting recipes in which my favorite is Samak and aloo tikki , Buff Vada ,Aloo Kaa Halwa, Kuttu Aloo Ki Pakodi , Phalhari Muthiya , Rajgiri ka batata Vada

Batatyacha kees is a traditional and  very popular breakfast item from Maharashtra which is usually made during fasting.Grated potatoes are tossed in cumin and green chilies and are stir fried to a golden colour with some crushed peanuts .Addition of lemon juice and sugar is optional but I love the tangy taste so I always add both in my batatyacha kees.

Print Recipe

3.67 from 3 votes

Batatayacha kees

/Indian Hash Brown Potatoes -A traditional recipe from Maharashtra

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast, Kids Friendly

Cuisine: Maharashtrian Cuisine

Servings: 3 person

Ingredients

• 4 Potatoes / Aloo medium size
• 1/2 cup Peanuts / Moongphali
• 2.5 tsp Green Chillies / Hari Mirch chopped
• 1 tsp Cumin Seeds / Sabut Jeera
• to taste Salt / Namak
• 1 tsp Lemon Juice / Nimbu Ka Ras
• 1/2 tsp Sugar / Chini
• 2 tbsp Clarified Butter / Desi Ghee

Instructions

• Wash and peel the potato skin.
• Grate with a the help of a thick grater and then wash it well and dip in a bowl of water.
• Dry roast peanut in a pan or oven or microwave and then rub off the skin from the peanuts.
• Crush the peanuts coarsely and keep aside
• Now Squeeze the water from the grated potatoes.
• Heat ghee in a heavy bottom and broad pan.
• Add green chilies and peanuts and stir till cumin start to crackle.
• Now add the grated potatoes and stir fry for a minute.
• Let it cook on medium heat, keep stirring in between to avoid burning or sticking at the bottom of the pan.
• After 2-3 minutes cover the pan with a lid and cook on medium heat
• Now add salt,peanuts and sugar and cook for about a minute or till done.
• Switch off the flame and then add chopped coriander and lemon juice.