Potato Raita Batatya Gojju

Potato raita or batatya gojju (also called batata gojju|batate gojju) is a very simple side dish from Konkani cuisine. This is a simple dish which is made using potatoes and seasoned curds. Since it is popular in the Konkani cuisine, it is also called the batate mosaru gojju since mosaru is curd/yogurt/buttermilk in Kannada.

Simple flavorings (and easily available pantry/refrigerator ingredients) make this super quick to whip up and is flavorful and cooling at the same time. Try this delicious side dish from Konkani cuisine using potatoes and seasoned yogurt (zero oil recipe with no-onion, no garlic). This is a perfect summer recipe to make since it gets ready in no time.

If you love potatoes you should try this recipe as a side dish. I have shared a couple of potato recipes that are my family's favorite including my spin on smashed potatoes using Indian spices (mouthwatering, YES! I know! :)) and crispy potato fry.

Jump to:

• 🥘Ingredient Details
• 🧾Step by step instructions
• 💭Which yogurt to use in the recipe?
• 💭To mash the potatoes or not?
• 💭Can you use coconut flakes in the recipe?
• 🥣Serving Suggestions
• 🍲Leftovers?
• 📖Additional Notes
• Potato Raita - Batatya Gojju

🥘Ingredient Details

This is a super simple recipe that gets ready in no time - especially if you have boiled potatoes ready.

I usually have boiled potatoes in my refrigerator. They are pretty handy to make a variety of dishes. I use them in my cauliflower tots, which is a super delicious snack/appetizer.

I love that this gojju is a no-onion no-garlic recipe which means I can serve this during Pooja (Hindu rituals - for some religious rituals we do not use onion and garlic in the dishes prepared) at home and it is super easy to prepare for a gathering. If you notice the ingredients, this is a zero-oil recipe as well.

Let's look at the ingredients for making this side dish. To make potato raita aka batatya gojju, we need:

potatoes

plain yogurt

green chillies

ginger

fresh coconut (optional, but is nice to have)

cilantro

The best part of this dish is that even a beginner cook can get it right! There are no hard or complex steps involved.

🧾Step by step instructions

Full recipe + measurements + video can be found in the recipe card below.

Gojju in Kannada/Konkani means sauce or a dip. Here Batatya Gojju means that.

But this is also like raita where we add vegetables/boondi etc. to yogurt and season it with green chillies etc. In that sense, you can call this potato raita as well.

This is such an easy recipe that a beginner cook can make it easily.

• Just mix together all the ingredients.
• Refrigerate until ready to serve.

💭Which yogurt to use in the recipe?

You can use any unflavored plain yogurt to make batate gojju. If you like greek yogurt, that would also work well in the recipe. Since the liquid content in the greek yogurt is less compared to regular yogurt (be it store-bought or homemade), you might have to add a little water/milk to adjust the consistency.

When I make it with homemade yogurt (I make mine in Instant Pot with 2% milk), I do not add any additional water.

💭To mash the potatoes or not?

I usually have boiled potatoes in my refrigerator so this is a breeze to prepare. I like to bite into potato pieces, so I don't completely mash the boiled potatoes - I roughly chop them into small bits. You can also roughly break the boiled potatoes into smaller bits using your hand.

But if you like the mashed potato texture, you can definitely prepare this by completely mashing the potatoes.

I typically make this either with russet potatoes or golden potatoes. But I don't think there will be an issue if you use red potatoes.

💭Can you use coconut flakes in the recipe?

Traditionally, freshly grated coconut is used. If not available, you can use frozen & thawed coconut (which is what I use in the recipe). This adds a little bit of texture to the recipe.

I personally do not like the (dried/dehydrated) coconut flakes texture in this recipe and if you cannot get hold of fresh/frozen coconut, you can skip adding coconut in the recipe.

🥣Serving Suggestions

Serve this gojju as a side to your steamed rice. The following dishes would also pair well with steamed rice and batatya gojju.

This is not a stand-alone (side) dish, I usually have one or more of the following in my menu:

Do you like yogurt dips? Then you will definitely like the Tzatziki sauce! Yum!!

🍲Leftovers?

No problem! The leftovers can be stored in the refrigerator for 2-3 days in an airtight container. In fact, I like to make it a few hours in advance (if time permits) and serve at the meal. This helps the flavors to develop well.

Sometimes, if there is extra water in the yogurt you used, it might separate from the yogurt and kinda pool on top of the raita. That is ok. You can either carefully drain the water or just give it a good stir and serve.

📖Additional Notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 
• 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
• Adjust the serving size to suit your dietary needs. This quantity should serve 3-4 people. Usually 1-2 tablespoons per person according to my observation.
• This is a very forgiving recipe - you can adjust the quantity of the ingredients to suit your texture/consistency preference.