Rai chi batati – Mustard spiced potatoes

Potayto, potaatoh! I haven’t met anybody (yet!) who doesn’t like potatoes.

And even if they don’t, Rai chi bataati or Mustard spiced potatoes are sure to make them a convert to the cause.

This version serves 2-3 as a side dish.

Rai chi bataati or Mustard Spiced Potatoes

Rai chi bataati or Mustard Spiced Potatoes

Ingredients:

3-4 large potatoes

2 tablespoons of oil

a pinch of asafoetida (optional)

1 teaspoon of mustard seeds (black, preferably)

1 teaspoon turmeric

1 teaspoon red chilli powder

1/2 teaspoon sambhar powder*

salt to taste

Method:

1. Scrub the potatoes well. Chop them into cubes with the skin on. Keep aside in some water.

2. In a large pan, heat the oil. Add in the asafoetida. When the oil is hot, add the mustard seeds and wait till they splutter.

3. Lower the flame, take the pan off the flame and add in the other spices. Swirl around so that they are well mixed with the oil.

4. Add in the potatoes and put the pan back on the heat. Add salt and mix well.

5. Cover the pan with a large concave plate filled with water.

6. Let the potatoes cook in the steam for about 10-12 minutes.

7. When the potatoes are almost done, uncover and cook on a medium-high flame for another 10-12 minutes. This will allow the potatoes to crisp lightly.

8. Serve hot with Mung dal khichadi or with chapatis.

 

Khichdi with mustard spiced potatoes

Khichdi with mustard spiced potatoes

 

A. A. Milne sums my thoughts on potatoes perfectly – “What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”

Notes:

1. Sambhar masala is unique to the Pathare Prabhu community. You could use cumin-coriander powder as a substitute but it does alter the taste. For this recipe, you could omit it altogether.

2. Oil – you can be more generous with the oil if you want crispier potatoes.

3. Turmeric and chilli powder – Add more or less, to suit your palate. This version goes well with a rice based meal that takes the edge off the heat. You can tame it down if you are serving them with other combinations.

4. Rai chi bataati are also called ‘saalachi bataati’ i.e. potatoes with their skin on.

 

This post is part of the Back to Basics yoga detox diet that we practiced in preparation for the Summer Solstice on 21st June.

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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13 Responses to Rai chi batati – Mustard spiced potatoes

  1. Pingback: Moogachi khichdi (Mung dal khichdi) | Varan Bhaat

  2. Pingback: Batatyachi bhaaji or Potatoes– a million ways | Varan Bhaat

  3. Laurel Regan says:

    These look amazing. I LOVE potatoes and will have to try this sometime! Thanks for sharing.

  4. Shilpa Garg says:

    Have never tried Sambhar Masala in any dish other than Sambhar! Will definitely try it out in potatoes next time! Thanks for sharing.

    • Hi Shilpa,
      The sambhar masala, as mentioned in my recipe, is unique to our community and is our version of the ‘garam masala’. It is not the same as the sambhar masala used for the sambhar served with idlis and dosas. 🙂
      But it’s an interesting idea to try out the regular sambhar masala with potatoes.

  5. pythoroshan says:

    the sambhar masala is definitely new. At the risk of sounding ignorant, is this dish peculiar to a particular region of India?

    • Hi Roshan,
      Thanks for popping by my blog. Yes, this is the cuisine of the Maharashtrian, Pathare Prabhu community – the oldest settlers of Mumbai.
      The sambhar masala, as mentioned in my recipe, is unique to our community and is our version of the ‘garam masala’. It is not the same as the sambhar masala used for the sambhar served with idlis and dosas. 🙂

  6. Shalzzz says:

    Lovely recipe. I posted a potato recipe only yesterday at my food blog. 🙂 And there you see, I’m someone who hated potatoes 😛
    http://somethingiscooking.com/

  7. Beloo Mehra says:

    I will definitely try cooking it with sambhar powder. I can imagine how yummy it would taste 🙂

    • Hi Beloo. Thanks for stopping by. The sambhar masala, as mentioned in my recipe, is unique to our community and is our version of the ‘garam masala’. It is not the same as the sambhar masala used for the sambhar served with idlis and dosas. 🙂
      That said you’ve given me an idea – I might just try using the other sambhar masala in this. :))

  8. Roshni says:

    Yummy!! Who doesn’t like potatoes!! 😀

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