Potato Fry (Batate Bhajjun Upkari) is a simple and delicious side dish that pairs well with steamed rice and dal, making it a comforting vegetarian meal.
Also check trending Cajun-spiced potatoes, potato stir fry (French fries shaped).
Batate Bhajjun Upkari
Bhajjun Upkari is a popular recipe from Konkani cuisine, where 'upkari' refers to a dry stir-fry, 'batate' means potato, and 'bhajjun' means fried or roasted. Crispy golden potatoes are sauteed in coconut oil, curry leaves, and basic Indian tempering.
This potato recipe is vegan and gluten-free, and also one of the best side dishes for lunch and dinner. Check out some of the best Indian vegetarian lunch and dinner recipes.
Ingredients
Potatoes: Large russet potatoes work the best for this recipe.
Tempering: Mustard seeds, urad dal, curry leaves, dry red chilies, and hing.
Coconut oil: Authentic and traditional flavor. If unavailable, use any preferred cooking oil.
Refer to the recipe card for the complete list of ingredients.
How to make potato fry?
- Thinly slice potatoes and wash them in water.
- Sprinkle salt and mix well. Set this aside for 15 minutes to allow it to release moisture.
- After 15 minutes, squeeze the potatoes and keep them aside.
- Heat oil in a pan. When it starts to splutter, add mustard seeds. When it splutters, add urad dal, curry leaves, dry red chilies, hing, and saute until urad dal becomes light golden in color.
- Add potatoes and mix well. Cover and cook for 4-5 minutes.
- Stir the potatoes. Cover and cook for another 3-4 minutes.
- Now cook uncovered for an additional 6-8 minutes or until crisp and light golden in color.
- Serve with dalitoy for a complete Konkani meal and enjoy.
Tips
- Instead of dry red chilies, you can mix red chili powder after squeezing the potatoes, mix well, and add it.
- Coconut oil gives a traditional and authentic flavor. You can use groundnut or sunflower oil instead.
- Adding salt and resting it will remove the starch and moisture content. Squeeze it and then add. This will make your stir-fry crispy.
More potato side dishes
Recipe card
Potato Fry | Batate Bhajjun Upkari
Equipment
Ingredients
- 3 Potatoes large
- 1 teaspoon Salt
- 3 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- 4 Dry red chilies check tips
- ¼ teaspoon Hing
Instructions
- Thinly slice potatoes and wash them in water.3 Potatoes
- Sprinkle salt and mix well. Set this aside for 15 minutes to allow it to release moisture.1 teaspoon Salt
- After 15 minutes, squeeze the potatoes and keep them aside.
- Heat oil in a pan. When it starts to splutter, add mustard seeds. When it splutters, add urad dal, curry leaves, dry red chilies, hing, and saute until urad dal becomes light golden in color.3 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 sprig Curry leaves, 4 Dry red chilies, ¼ teaspoon Hing
- Add potatoes and mix well. Cover and cook for 4-5 minutes.
- Stir the potatoes. Cover and cook for another 3-4 minutes.
- Now cook uncovered for an additional 6-8 minutes or until crisp and light golden in color.
- Serve with dalitoy for a complete konkani meal and enjoy.
Video
Notes
- Instead of dry red chilies, you can mix red chili powder once you have squeezed the potatoes, mix well, and add it.
- Coconut oil gives a traditional and authentic flavor. You can use groundnut or sunflower oil instead.
- Adding salt and resting it will remove the starch and moisture content. Squeeze it and then add. This will make your stir-fry crispy.
Nutrition
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