So we are back from a two week holiday – the highlights of which were a stupendous walk along the Thames in Richmond; my first and last visit to Hamleys (we bought Airfix glue and ran out through the fire exit); and the husband proving to me and the pickpocket in Geneva that he actually does go for Tai chi classes four hours a week and not to the pub as I had imagined.
It was in Geneva that the son mulled over what heaven would be like for him. To no one’s surprise food played a huge part: lots of Wagamama’s chicken katsu curry; my mum’s Sabudana Khichdi; my Khichdi and then finally our Batatacha Khees – that bastion of Marathi religious “fasting” days wherein you eat only certain kinds of food but in huge quantity because it is so delicious.
Batatacha Khees is essentially long strips of potato cooked with cumin and peanut powder and eaten with yoghurt on the side.With a certain inevitability, the husband has his khees like this:
Yes, that is a sausage you see, so there goes his “fast” out of the window.
Anyway, here’s the recipe:
Batatacha Khees Recipe
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
Ingredients
- 4 potatoes (cut lengthwise into thin pieces)
- 2 tbs. cumin seeds
- 1 tbs. sunflower oil
- 2 tbs. ground peanut powder (don't grind this too fine)
- Salt to taste
- Coriander to garnish
Note
If you want to make this dish in a hurry, use boiled potatoes instead of raw ones. The khees will be ready in seconds.
Directions
| Step 1 | |
| Heat the oil up in a frying pan and when hot, add in the cumin seeds. | |
| Step 2 | |
| When they start to splutter, add in the potatoes. Stir for a bit. | |
| Step 3 | |
| Add in the peanut powder and mix thoroughly. | |
| Step 4 | |
| Cook over low heat, stirring often until the potatoes are cooked. | |
| Step 5 | |
| Garnish with coriander and serve hot with yoghurt on the side. | |
