Sometimes, the easiest recipes are the tastiest. Simple ingredients, a combination of the usual suspects and a little patience transforms into a great dish. A wonderful example of this is the famous Kathiyawadi style Lasaniya Batata (Garlic Potatoes). It’s a crowd favourite in parts of Saurashtra and a common street food snack in Gujarat. Most people think Gujarati cuisine is sweet but this garlic potato magic is far from it. You can of course temper the spice or bring it up a notch according to your preference with the kind of chilies or chili powder used but for the most part, you just let all that garlic do the talking. Lasaniya Batata is also called Bhangera Batata and it makes for a fun snack as it’s served with yellow cylindrical fryums sometimes called Bhoogera in Gujarat. The idea is to wear a fryum on your finger, then smash it into the softened potato and enjoy a soft garlic spiced potato with some crunch. However, you serve these or whichever way you like to devour them – these Lasaniya Batata is a sure shot hit with every potato lover.
Recipe
Ingredients
1 packet baby potatoes ( 200 grams )
5 soaked dry red Kashmiri chilies
9 – 10 garlic cloves
2 tomatoes pureed
1 chopped onion
1 teaspoon jeera seeds (cumin seeds)
2 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon chaat masala
Chopped coriander for garnish
Fryums packet (optional)
2 teaspoon oil to cook
1 teaspoon salt
Method
Peel and boil the baby potatoes and then set them aside to dry.
Soak the dried red Kashmiri chilies in hot water for ten minutes. Add it to a blender with the garlic, 1 teaspoon of red chilli powder and 1 teaspoon of chaat masala. You can also add in the two tomatoes here and blitz it all together if you like. (in the video I’ve done it separately.)
In a pan add oil and the boiled baby potatoes. Fry them slightly till they turn golden brown and add another teaspoon of red chilli powder and coriander powder. Mix well and set it aside.
In the same pan with oil add the cumin seeds and chopped onions and sauté till the onions turn golden brown. At the point if you haven’t added the tomatoes to puree with the chilli garlic paste then add in the pureed tomatoes now. Cook for 5 minutes and add in a teaspoon of garam masala and salt. Add in the chilli garlic paste and cook for a few minutes.
If you have mixed the tomatoes with the chilli garlic paste then once the onions soften and turn golden brown add the entire paste mix along with salt and garam masala and cook for a couple of minutes.
Once the mixture is cooked, add back the potatoes, mix it well till the masala mix coats all the potatoes. Add chopped coriander for garnish and serve hot.
How To Store Lasaniya Batata ?
The Lasaniya Batatas can be stored easily in the fridge for upto 2 days. Re heat them and serve but ideally the lasaniya batata is best eaten freshly made.
How To Serve Kathiyawadi Lasaniya Batata ?
It’s easy to serve the Lasuniya batata, just as is with rice or roti. It can be a side sabzi or side accompaniment to your meal of rice and rice with vegetables. Traditionally in Gujarat they serve this with fryums or what they call Bhangera and you smash the fried fryum into the potato and eat it as a snack.
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