(Potato Soup)



Potatoes – 2 nos. (medium sized)
Green Chillies – 4 nos.
Turmeric powder – ½ tsp.
Cumin seeds – ½ tsp.
Lime Juice – ½ tsp. or Raw Dried mango – 3 pcs.
Oil – ½ tblsp.
Salt – to taste
Coriander leaves – 1 tblsp. (for garnish)


  1. Boil, peel and mash the potatoes to make them into a thick puree.
  2. In a toap, add to the potato puree, finely chopped green chillies, turmeric powder, lime juice or dried raw mango pieces, salt and 3 cups of water. Stir well.
  3. On a medium flame, allow it to cook for 15 minutes or till it attains thick soup-like consistency. When done, remove from the flame and keep aside. 
  4. In a separate pan, heat the oil on a medium flame. When hot, add cumin seeds. When it starts tempering, remove and pour the tempered mixture in the Batatay ji Poath. Mix well.
  5.  Heat the Poath before service. Garnish with finely chopped coriander leaves.

To serve

Batatay ji Poath is served hot with Phulko and is served for Dinner.


Batatay ji Poath, when prepared for Igyas, is made without turmeric powder and lime juice / raw dried mango.

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