Servings: 2

Weight Watcher Smart Points: 7

Preparation Time: 15 Minutes

Cooking Time: 7 Minutes

Ready In: 22 Minutes


  • a pinch of asafoetida
  • ¾ tsp cumin seeds
  • 9-10 curry leaves
  • 1 to 2 tbsp chopped coriander leaves
  • 1 green chili, chopped
  • ¾ tsp mustard seeds
  • 1 tbsp oil
  • 3 to 4 medium potatoes
  • salt as required
  • ½ tsp lemon juice or as required


  1. rinse the potatoes well.boil the potatoes with some salt with enough water in a pressure cooker, pan or steamer.i pressure cooked the potatoes with water just covering the potatoes for 7-8 whistles.the potatoes have to be cooked till tender.peel the potatoes when they are cooled and either chop them or crumble them.heat oil in a pan.lower the flame add the mustard seeds and let them pop first.then add the cumin seeds and brown them.add the green chilies and curry leaves and saute for a minute on low flame.add the turmeric powder and asafoetida and stir.add the chopped potatoes and stir.season with salt and sugar and saute the potatoes for 3-4 minutes on a low flame stirring often.switch off the fire and add the lemon juice and stir.either garnish the batata bhaji with coriander leaves or stir in the coriander leaves.serve batata bhaji hot with pooris, poli or with varan-bhaat.

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