- submitted by Trupti
(Maharashtrian Potato Fry)
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It’s Monday morning, alarm ditched you and you are running late. But you trust home cooked dabba (lunch box) than eating in the canteen. Have you been in such a situation before? Then Batatyachya Kacharya is a boon.
It is a one of the most basic, quick, healthy dish prepared with very few ingredients. Kacharya or chakatya in marathi means thin slices and batata means potato. I guess in Maharashtrian houses, the first cooking lesson recipe is Batachya Kacharya. I bet there would be hardly any person who doesn’t like this Kacharya. Do give it a try.
Recipe for Batatyacha Kacharya
Preparation time: 10 minutes
Cooking time: 15 minutes
- Potatoes (medium size) - 4 or 5
- Oil - 3 tsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds (Jeera) - 1/2 tsp
- Carom Seeds (Ajwain) - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Asafoetida (Hing) - 1/4 tsp
- Red chilli powder - 1 tsp (spice as our own preference)
- Salt - to taste
- Wash potatoes cut them to half lengthwise. Now chop slices (wafers or Kacharya). Slices should not be thick, as it might take extra time to cook plus it wont be crispy too. Peeling of potato is not compulsory, rather the peels enrich taste.
- In a iron kadai, heat oil temper it with mustard seeds, cumin seeds (jeera), carom seeds (ajwain), asafoetida (hing), turmeric powder and stir only for seconds.
- Immediately add Kacharya (potato slices) and now give a good stir.
- Add red chilli powder and salt and give a quick good stir.
- Cover the kadai with lid to cook potato on medium to slow flame for about 7-8 minutes.
- Check if the potato is cooked with a spoon. Remove the lid once potato is cooked as in iron kadai vegetable turns black in colour.
- Allow the potates to get crisp for 1-2 minutes. Stir slightly carefully else potato slices may break
- In variation to potato you can also take raw banana.
Serving Batatyacha Kacharya
- Kacharya is served with poli (roti) or thikat - meethachya puri or even simple varan-bhat.
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