Maharashtrian Batatyacha Kees Recipe (Pan Fried Spiced Potatoes with Peanuts)

Batatyacha Kees Recipe (Pan fried shredded potatoes) is usually made during religious fasts in Maharashtra, but it’s a great breakfast or tea time snack too. Shredded Potatoes (Kees) are tossed with green chilies, cumin and crushed roasted peanuts to make this quick but very filling snack. The crushed peanuts add a nice crunch to the soft potatoes, while cooking them in ghee adds a rich earthy flavor.  Potatoes (Aloo), Roasted Peanuts (Moongphali), Green Chillies, Cumin seeds (Jeera), Ghee, Salt, Lemon juice, Coriander (Dhania) Leaves, Fresh coconut   4 Potatoes (Aloo) , washed and peeled 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded 6 Green Chillies , finely chopped 1 teaspoon Cumin seeds (Jeera) 1 tablespoon Ghee Salt , to taste For the garnish 1 Lemon juice 2 sprig Coriander (Dhania) Leaves , finely chopped Fresh coconut , grated, for garnish     10   25     To begin making the Maharashtrian Batatyacha Kees Recipe,  shred the potatoes using the coarse side of the grater with a wide tooth.Heat ghee in a heavy bottomed pan or a wok over medium heat.  Add the cumin seeds and green chilies and allow it to sizzle.  Add the shredded potatoes, sprinkle some salt and stir.Cover the pan and cook the potatoes over medium heat, stirring occasionally so that the potatoes do not stick at the bottom of the pan. Once the potatoes are cooked through, add the crushed peanuts and stir well for a few minutes and turn off the heat. Stir in the lemon juice and chopped coriander leaves or grated coconut and transfer to a serving platter and serve.Serve the Batatyacha Kees Recipe as a tea time snack or during fasts or even as a side dish for lunch or dinner along with Gujarati Kadhi, Phulka and Rice.