vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Baby Potato Bhaaji (batatyachi Thecha Bhaaji)

Baby Potato Bhaaji (Batatyachi Thecha Bhaaji)
Saag Paneer with Sour Greens - Gongura Paneer Curry

Saag Paneer With Sour Greens - Gongura Paneer Curry

Saag paneer with greens gongura curry is one of the most popular Indo-Chinese dishes in I...

Malvani Masala

Malvani Masala

Malvani masala is an incredible combination of India spices often used in the Konkan cuis...

FIELD BEANS DRY CURRY

Field Beans Dry Curry

This simple dish made creates a restaurant-style recipe at home to delight your loved one...

KOTHIMIR VADI

Kothimir Vadi

Kothimbir Vadi Recipe – One more favorite Maharashtrian snack. Kothimbir is the Marathi w...

ALOO CHOLEY MAKHANA

Aloo Choley Makhana

An excellent spicy and masala recipe which goes very well with roti, naan, poori. ...

Indian yellow Gravy Restaurant Style-Korma Curry Mother Sauce

Indian Yellow Gravy Restaurant Style-korma Curry Mother Sauce

Indian Yellow Gravy Restaurant Style - Korma Curry Mother Sauce is basic yellow gravy inf...

Baby Potato Bhaaji (batatyachi Thecha Bhaaji) Recipe, How To Make Baby Potato Bhaaji (batatyachi Thecha Bhaaji) Recipe

How to makeBaby Potato Bhaaji (Batatyachi Thecha Bhaaji)?How to cookBaby Potato Bhaaji (Batatyachi Thecha Bhaaji)?Learn the recipeBaby Potato Bhaaji (Batatyachi Thecha Bhaaji)by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Baby Potato Bhaaji (Batatyachi Thecha Bhaaji)

(1 ratings)
1 reviews so far
Prep time
10 mins		 Cook time
20 mins		 Total time
30 mins
Baby Potato Bhaaji (Batatyachi Thecha Bhaaji)
Author : Vahchef
Main Ingredient : Potato
 Servings : 8 persons
Published date : November 21, 2016


Ingredients used in Baby Potato Bhaaji (Batatyachi Thecha Bhaaji)
• Baby potatoes - 10-12 numbers.
• Green chilies - 4-5 numbers.
• Ginger and garlic - 1 teaspoons.
• Peanut powder - 2 teaspoons.
• Coriander leaves - to taste.
• Turmeric powder - 1 teaspoons.
• Asafoetida a - pinch.
• Mustard seeds - 1 teaspoons.
• Salt and sugar - to taste.
• Oil - 1 tablespoons.
Method:
  • Wash potatoes. Do not peel off their skin.
  • Crush each potato into fine pieces using a pestle.
  • Make a paste of ginger, garlic and green chilies.
  • Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder.
  • Add crushed potatoes and fry for sometime. Do not add water since this is a dry curry.
  • Add peanut powder, coriander leaves, salt, sugar and cover the pan until potatoes turn soft.

Thecha Bhaaji is ready. Serve hot with chapati.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Tue Jul 28 2009

Hello I am in USA and do not get babby potato.Can I use local big size aloos for making this dish.Then how to crush big potatoes ? Thanks

Reply 0 - Replies

 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter