Bateta Ni Chips Nu Shaak is a staple dish in Gujarati cuisine that brings together the best of flavor and simplicity. This pan-fried shaak made with sliced potatoes is the perfect addition to any meal, whether you’re serving it with Dal-Bhat, Khichadi, Roti, or Thepla. With only a few readily available ingredients and an easy-to-follow method, this dish is perfect for busy weeknights or for entertaining guests.
The combination of spices, including turmeric, red chili powder, coriander, and amchur powder, creates a bold and aromatic flavor that will tantalize your taste buds. Whether you’re a fan of spicy food or prefer a milder taste, this Bateta Ni Chips Nu Shaak recipe is sure to become a favorite in your household.
This dish is perfect for those who love bold and aromatic flavors. The addition of sugar and amchur powder gives the dish a touch of sweetness that balances out the spiciness of the other spices. Serve it as a side dish with your favorite meal and watch as it quickly becomes a staple in your household. So, whether you’re looking for a quick and easy recipe or want to try something new and flavorful, give Bateta Ni Chips Nu Shaak a try!
Ingredients
- 4-5 Medium Sized white Potatoes
- 2-3 tbsp Oil
- ½ tsp cumin Seeds
- ½ tsp Mustard Seeds
- Pinch of Hing
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- Salt
- ½ tsp Sugar
- ½ tsp Amchur Powder
Method:
1. Wash and clean the potatoes, then slice them in half and into thin slices.
2. Heat the oil in a pan and add mustard and cumin seeds. Let them crackle.
3. Add a pinch of hing, sliced potatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well with a spatula.
4. Cover the pan and cook the potatoes on medium heat, checking and stirring every 2-3 minutes to avoid over-cooking. The potatoes should be slightly crisp and cooked.
5. Add sugar and amchur powder and stir gently for 1 minute on high heat.
6. Bateta Ni Chips Nu Shaak is now ready to be served as a side dish with Roti, Dal-Bhat, or Khichadi. Enjoy!
Bateta Ni Chips Nu Shaak
Ingredients
Method
- Wash and clean the potatoes, then slice them in half and into thin slices.
- Heat the oil in a pan and add mustard and cumin seeds. Let them crackle.
- Add a pinch of hing, sliced potatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well with a spatula.
- Cover the pan and cook the potatoes on medium heat, checking and stirring every 2-3 minutes to avoid over-cooking. The potatoes should be slightly crisp and cooked.
- Add sugar and amchur powder and stir gently for 1 minute on high heat.
- Bateta Ni Chips Nu Shaak is now ready to be served as a side dish with Roti, Dal-Bhat, or Khichadi. Enjoy!
Notes
- You can skip sugar if you don't like it.
- Don't overcook; check in between while cooking. Otherwise, it will get mushy.
- You can add crushed roasted peanuts if you like a little crunch in you shaak.
- After tempering and mixing you can an air fry instead of pan cooking for more crispiness.
Tips
• You can skip sugar if you don’t like it.
• Don’t overcook; check in between while cooking. Otherwise, it will get mushy.
• You can add crushed roasted peanuts if you like a little crunch in you shaak.
• After tempering and mixing you can an air fry instead of pan cooking for more crispiness.
