Stir fried potatoes – Batatachya Kachrya!!

Batata Kachrya

If anyone has to select one versatile vegetable then it has to be Potato. They are easily available throughout the year and shine in almost every cuisine. So far I haven’t met anyone who doesn’t like potatoes (or is there anyone who hate potatoes..nah!!). Indian cuisine has variety of recipes with potato as hero ingredient or just a supporting one 😉 Here I am going to share a recipe with potatoes which is not just easy to prepare but also quick and tastes amazing.

‘Stir fried potatoes’ its just an english translation of name but in regional language it is called as ‘Batatyachya Kacharya’. Batata is nothing but potato and kachrya means thinly sliced pieces hence the name. This is perfect tiffin recipe as it does not need onions or water for preparation thus can stay good for long time. Also, you can enjoy it equally even when its cold. So let’s check the recipe –


1 large potato or 2 medium sized ones

1&1/2 tbsp mustard oil (or you can use vegetable oil but mustard oil works best)

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp kashmiri red chilli powder (for colour)

Salt to taste


Descale the potato and chop it into thin slices (refer images). Soak sliced potato in the water so that it won’t turn black. Heat the pan on a medium high flame. Once pan is hot, add oil into it. And when oil turns hot switch heat to low flame, add mustard seeds. Mustard seeds starts spluttering then add cumin seeds and asafoetida (ensure seeds and asafoetida won’t get burned due to heat).

When heat is on lower setting, add remaining powdered spices and stir to cook but don’t burn it. After couple of seconds add sliced potatoes (completely drain off the water).

Stir potatoes continuously and mix them throughly with spices. Once potatoes are coated properly with dry spices, cover the pan with lid and turn heat to medium-high setting.

We are not using water for this recipe and that’s why used little extra oil. Remove the lid and stir the potatoes to check if they cooked properly. Season it with salt. Incase potatoes are not cooked yet then cover with lid again. Potatoes will get cooked on high flame, they might stick to the pan but that’s fine (hence stir it in between and don’t allow to burn it).

Once our potatoes are ready, they will turn to slight brownish yellow and soft. ‘Batata Kachrya’ are ready to serve with chapati. Tastes amazing with soft chapati/phulka’s, else you also serve it along with hot dal-rice.

I hope you enjoy this recipe, happy cooking !!

Batata Kachrya

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