Batata Chewda

Deep fried potato juliennes tossed with cashewnuts and raisins. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Potatoes, Roasted Peanuts
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Batata Chewda

  • 6-7 medium Potatoes grated peeled and soaked
  • 1 tbsp + to deep fry Roasted Peanuts
  • 5 Whole dry red chilli chopped
  • 2 tablespoons Black raisins
  • 1/3 cup Roasted peanuts de-skinned
  • 1/3 cup Cashewnuts roasted
  • 1 teaspoon Powdered sugar
  • to taste Salt
  • 2 teaspoon Cumin powder


  1. Heat one tablespoon of oil in a kadai and fry the chilli pieces. Drain and keep aside. In the same oil fry the raisins, drain and keep aside. Heat sufficient oil in the kadai. Drain water and pat dry the grated potato by rolling between folds of a dry cloth.
  2. Deep-fry the grated potatoes on low heat, till they become crisp. Remove and drain onto an absorbent paper.
  3. In a bowl mix the fried grated potatoes, roasted peanuts, cashewnuts, black raisins, red chillies, powdered sugar, salt and cumin powder. Let cool completely and serve or store in an airtight tin.

Nutrition Info

Calories 1772
Carbohydrates 205.7
Protein 39.1
Fat 88.6
Other Fiber Fiber- 21.7gm