Print Recipe
4 from 4 votes

Batatayacha kees

/Indian Hash Brown Potatoes -A traditional recipe from Maharashtra
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, fasting recipe, Kids Friendly, vrat ka khana
Cuisine: Maharashtrian Cuisine
Keyword: batatyacha kees
Servings: 3 person
Author: anjanaskc


  • 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


  • 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.