Batatyacha Kees (Spicy grated Potato)

March 1, 2007 at 11:50 am 12 comments

I am back after a short refreshing weekend trip to Pune – a much needed break from our hectic schedules.

I have just realized that February is already over (only 28 days !) and March 1 is already here and that’s the date for JFI –Potato hosted by Vaishali. I have been trying my best to participate in JFI (I have missed a few) and I didn’t want to miss this since it includes one of my most favourite vegetables. 

Potato (called Batata in Marathi) is a versatile and a very handy vegetable. It teams up well with most of the veggies or snacks. 

Today I have made Batatyacha Kees (Spicy grated Potato)-usually made during fasts here in Maharashtra. This is a traditional snack –traditional in the sense that even my grandmother used to make it J

Grated Potatoes are tossed with green chilies and crushed roasted peanuts to make a lip smacking and very filling snack-my entry for JFI – Potato hosted by apli Vaishali J 


For Batatyacha Kees you need:4 servings

4 Potatoes washed and peeled

3 tbsp coarsely ground (even crushed will do) roasted peanuts

5-6 green chilies chopped

½ tsp cumene seeds

2 tsp ghee (Ghee lends a delectable flavour to this recipe you may optionally use oil)

Salt as per taste 


                                Grated potatoes

For garnishing

Lemon juice / chopped green coriander leaves /scrapped fresh coconut-your choice 

Grate the potatoes (this is called as ‘Kees’ in marathi and hence the name ‘Batatyacha Kees’) directly in salt water so that they don’t oxidize and turn red. Meanwhile heat ghee in a pan, add the cumene seeds, green chilies and the roasted crushed peanuts. Fry for ½ a minute. Drain water from the grated potatoes (remove all the water so that the potatoes don’t become too mushy after they are cooked) and add them to the pan. Mix nicely cover and cook till potatoes are soft ,stirring ocassionally so that the potatoes do not stick at the bottom of the pan. Remove lid ,add salt and cook for few more minutes till the most of the moisture is removed from the potatoes.

Remove from heat. Garnish with lemon juice, chopped coriander or grated/scraped fresh coconut and serve with fresh plain curd/yoghurt.

I have garnished with only lemon juice since I wanted to savor the ‘Potato’ taste of this spicy dish.


You can also make this dish using Sweet Potato.


And now for some laughter to digest the Batatyacha Kees: 

“What do you say to an angry 300-pound baked potato?
Anything, just butter him up.”

more potato jokes here


Entry filed under: butter, Chilli, coconut, coriander leaves, ghee, lemon, lemon juice, pepper, potato, Quick eats, salt, seed.

Beetroot Kofta curry Protest against Plagiarism- March 5th Event

12 Comments Add your own

  • 1. viji  |  March 3, 2007 at 10:25 am

    Looks so great. Viji
    @ Hey Viji thanks a lot for your comments-i really appreciate them.

  • 2. Roopa  |  April 2, 2007 at 10:04 am

    this looks different and very nice. nice combo of peanuts with potato

    @Thanks Roopa

  • 3. Swapna  |  April 3, 2007 at 8:21 am

    Batatyacha kees..YUMMY:)..I will happily fast anytime just to eat this:)

    @Same here Swapna..I fast only to eat all these so called ‘Fasting foods’!

  • 4. Nilesh Kulkarni  |  November 28, 2007 at 9:23 pm

    awesome!!!… i tried the recipe for the first time and it turned out great.. thought not the “aai chya hata chi chaav” .. but loved it

  • 5. nilesh  |  November 28, 2007 at 3:45 pm

    awesome!!!… i tried the recipe for the first time and it turned out great.. thought not the “aai chya hata chi chaav” .. but loved it

  • 6. Dr Preshit Mulay  |  July 14, 2008 at 11:23 pm

    Thanks yaar. Aaj Ashadi ekadashi mhanun aai ni America hoon aawarjoon phone kela and remind kele. Ek tar ithe Bath, Uk madhye aaple marathmolle watawaran tar nahich, mhanun ekach padarth mee aaj khau shakto…….yes you guessed it, Batatachya Kees.

    Hope you havent forgotten anything to put in the ingredients…if you have then I will have to go hungry…:( 🙂

  • 7. nilesh  |  December 20, 2008 at 11:35 pm

    awesome!!.. tried it for the first time and tasted great!!.. thanks for the recipe 🙂

  • […] in cooking.  Maharashtrians usually make a quick stir-fried version of it (like this one made by My Foodcourt). My grandmother sends me homemade kees  every year, but once I run out, I get it from one of […]

  • 9. Rekha  |  March 22, 2010 at 10:07 am

    Hi …was looking for some recipe which I could make during fasts and landed upon this. I remember eating batatyachi kees from my friends’ tiffins in school. I made it twice and it tasted yummy! thanks. I’m not sure if I could use coriander as garnish during a fast though…

    • 10. My foodcourt  |  March 31, 2010 at 9:37 am

      Thanks Rekha and glad to know that you liked it. I don’t think coriander can be used if you make the kees for fasting-food. of cousre different people have different opinions as far as fasting-food ingredients are concerend.

  • 11. F(e)asting! « Arbitrary Thoughts :)  |  June 25, 2010 at 10:44 am

    […] fasts entailed eating a variety of delicacies including – sabudana khichdi, upvas thalipeth, batatyacha kees (a yummy dish with spicy grated potatoes), varyache tandul and danyachi amti, sabudana wada and a […]


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March 2007




Find my recipes at The Urban Spice


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