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When you crave variety instead of the usual dal and rice for lunch, you can prepare spicy and aromatic Chhawali Batata Rassa, which is a signature dish of Maharashtra. This dish is made from beans (chhawali) and also includes potatoes, and its recipe is quite simple to make at home.

Maharashtra, along with Rajasthan and Uttar Pradesh, is known for its unique and delicious culinary recipes. In traditional Maharashtrian cuisine, spicy and hearty rassa (thick soups) hold a special place. Although many have heard of Batata Rassa, this presents the recipe for Chhawali Batata Rassa.

This popular local dish is made from beans (chhawali), i.e., lobia, and potatoes. Below is the step-by-step process for preparing this dish.

Preparing Chhawali Batata Rassa

First, heat oil in a pan and fry finely chopped onions until golden brown. Then add grated dried coconut and cook it until it achieves a light golden hue. As soon as a pleasant aroma starts coming from the coconut, turn off the heat.

Transfer this mixture to a blender together with garlic, ginger, green chili, green coriander, and chopped tomatoes. Add a little water and blend all ingredients until an absolutely smooth paste is obtained.

Pour two tablespoons of oil into the same pan and add the prepared paste. It needs to be well fried until all the liquid evaporates and the oil begins to separate from the edges of the spices. After that, mix in red chili powder, turmeric, Goda masala, and salt, continuing to fry the spices for some more time.

Next, add the soaked lobia and chopped potatoes to the pan, stirring thoroughly with the prepared mixture. Pour in hot water, cover with a lid, and cook until the lobia is completely soft and the potatoes are well cooked.

The consistency of the rassa and the level of salt and spices can be adjusted as needed. Optionally, the dish can be garnished with fresh green coriander at the end.

What to Serve With

Thanks to the use of coconut, garlic, ginger, green chili, and special Goda masala, this dish has a unique taste and aroma. In Maharashtrian homes, it is often served with roti, bhakri, or rice, and can also be complemented with papad and pickled vegetables.

Although many have tried potato chops, there is also the famous beetroot chop, which is a popular street food in Calcutta and boasts an incredible taste. This article presents a simple guide on how to prepare this crispy and aromatic snack at home.

This well-known street delicacy from Calcutta attracts attention with its appearance: it turns out very crispy on the outside and soft and spicy inside, captivating the taste buds. It is made from beetroot, carrots, and potatoes, complemented by roasted peanuts, raisins, and a special masala blend. If you are looking for something new and tasty for an evening snack, beetroot chop will be an excellent choice.

The advantage of this dish is that it does not require exotic equipment for preparation; all necessary ingredients can be found in a regular home kitchen. Next, we provide a detailed description of the process of creating the perfect and crispy beetroot chop at home.

To begin, clean and thoroughly wash two medium beetroots and two medium carrots, then grate them coarsely. You also need to peel and grate three boiled potatoes.

In a wide pan, heat two tablespoons of oil and fry the peanuts over low heat until golden brown. Remove the fried peanuts and set them aside. Then, add a little cumin seeds and finely chopped green chili to the same pan. As soon as the cumin starts sizzling, add the grated beetroot and carrot, frying for about a minute. After this, cover the pan and cook over low heat until the vegetables are tender.

When the beetroot and carrots become sufficiently soft, stir in the raisins. After they simmer for a while, turn off the heat. It is important to let this mixture cool completely, as adding potatoes to the hot mass will prevent the proper shaping of the chop.

After cooling, add the grated potato to the mixture, along with amchur powder, red chili powder, chaat masala, masala bhaja, salt, roasted peanuts, and three tablespoons of breadcrumbs, mixing all components thoroughly.

Next, form small oval patties from the resulting mass. It is advisable to follow this size, although other shapes can be used if desired. A batter is prepared for coating: in a bowl, mix cornstarch, a pinch of salt, and a little ground black pepper, gradually adding water until a medium-consistency batter is obtained, which should not be too runny or too thick.

Spread dry breadcrumbs on a plate. The finished chops are first dipped in the corn batter and then firmly rolled in the breadcrumbs. This process is repeated for all the chops.

Heat oil in a heavy-bottomed wok. When the oil reaches the required temperature, fry the chops over medium heat until they have a golden and crispy crust on both sides. Care should be taken to avoid excessive heat so that the outer shell does not brown too quickly while the center remains raw.

Place the finished chops on paper towels to remove excess oil. They are served hot with tomato ketchup, mint, or kasundi. The taste of these chops is especially good with evening tea.

To enhance the flavor, a special masala bhaja is used for the chop. To prepare it, take one teaspoon of cumin, one teaspoon of whole coriander, two whole red chilies, two cloves, and two green cardamom pods. Lightly roast all the spices without oil. When they start releasing aroma, turn off the heat, and let the spices cool. Then, grind them into a fine powder.