Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts)
Batatyacha Kees Recipe (Pan fried shredded potatoes) is usually made during religious fasts in Maharashtra, but it’s a great breakfast or tea time snack too. Shredded Potatoes (Kees) are tossed with green chilies, cumin and crushed roasted peanuts to make this quick but very filling snack. The crushed peanuts add a nice crunch to the soft potatoes, while cooking them in ghee adds a rich earthy flavor.
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Note: Potatoes oxidise and turn reddish brown immediately after peeling/shredding. To avoid this, peel and shred them when you are just about to cook. For a large batch, shred and keep them in salted water till ready to cook. Drain off all the water to avoid them from getting mushy when cooked. You can also use Sweet Potatoes instead of Potatoes to make this vegetable
- 4 Potatoes (Aloo) , washed and peeled
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 6 Green Chillies , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Ghee
- Salt , to taste For the garnish
- 1 Lemon juice
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- Fresh coconut , grated, for garnish
How to make Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts)
To begin making the Maharashtrian Batatyacha Kees Recipe, shred the potatoes using the coarse side of the grater with a wide tooth.
Heat ghee in a heavy bottomed pan or a wok over medium heat. Add the cumin seeds and green chilies and allow it to sizzle. Add the shredded potatoes, sprinkle some salt and stir.
Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan. Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat.
Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve.