Maharastrian Style Kurkure Batate Recipe (Spicy & Crispy Roasted Potatoes)
Kurkure Batate is a simple and delectably tasty dish that makes a delicious weekday lunch with Phulkas. It is simple to make for the quick lunches or dinner. The spices can always be adapted to make it spicier or tone it down, depending on your taste.
Did you know: Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention.
Serve Kurkureet Batate with Dal Fry and Whole Wheat Lachha Paratha for a weekday meal.
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4 Servings
Ingredients
- 500 grams Potatoes (Aloo)
- 2 tablespoons Oil
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Cumin seeds (Jeera)
- Salt , to taste
How to make Maharastrian Style Kurkure Batate Recipe (Spicy & Crispy Roasted Potatoes)
To make Kurkureet Batate, wash and peel the potatoes. Cut them into small cubes.
In a sauté pan, heat the oil. Add the cumin seeds and let them splutter.
Lower the flame and add the turmeric and chilly powder, then add the potatoes. The timing is important here.
You need to let the turmeric and chilly swirl in the oil but add the potatoes quickly enough before the spices burn.
Add salt to taste. Stir to combine so that potatoes are coated with the spice mix.
Cover the sauté pan with a large steel plate or any other concave lid. Pour some water on the plate.The steam cooks the potatoes. No water is added to the pan.
After few minutes, remove the lid carefully and once again stir the potatoes.
If they are already semi-cooked, leave the lid off and continue to cook them for another 8- 10 minutes on a high flame, stirring regularly to ensure the potatoes turn crispy but don’t char. Turn off the heat.
Serve Kurkureet Batate with Dal Fry and Whole Wheat Lachha Paratha for a weekday meal.
