Dinner · Raat jo Khado
Batatay ji Poath
Potato soup
A thick, smooth potato soup (poath) that is mildly spiced and lightly sour, thickened only by mashed boiled potato and finished with a cumin vaghar. It is eaten as a light dinner, as comfort food on light-eating days, and in a plain form on fasting days.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Boil the potatoes until completely cooked, then peel them and mash into a smooth, thick puree.
Put the mash into a deep vessel (toap). Add the chopped green chillies, turmeric, lime juice (or the dried raw mango) and salt. Pour in the 3 cups of water and stir until smooth.
Cook the poath on a medium flame for about , stirring now and then, until it has a soup-like consistency. Take it off the heat.
Make the vaghar (tempering). Heat the oil in a small pan on a medium flame, add the cumin seeds and let them splutter, then pour this over the poath and stir in.
Reheat gently if needed, garnish with chopped coriander and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Adjust the amount of water to get the thickness you like (traditionally medium-thick and smooth). Mash the potatoes thoroughly so there are no lumps and the texture is silky. Lime juice gives freshness; dried raw mango gives a deeper tang — choose by preference.
Serve with
Hot, with phulko (soft flatbread) or puri; a light, comforting dinner.
Recipes mentioned here
Nutrition
EstimatedPer serving
90 kcal
- Protein
- 2 g
- Carbohydrate
- 16 g
- Fat
- 2 g
The recipe serves 3–4.
Whole recipe
320 kcal
- Protein
- 7 g
- Carbohydrate
- 55 g
- Fat
- 8 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
For Igyas
On Igyas (fasting days) the poath is made without turmeric and without any souring agent (no lime, no dried raw mango).
Storage
Best fresh; keeps refrigerated 1–2 days; reheat with a little water to loosen.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos