Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Lasaniya Bhungla Batata

Lasaniya Bhungla Batata

Lasaniya Bhungla Batata
Lasaniya Bhungla Batata or Bhungra Bateka is a beloved street food originating from the city of Bhavnagar in the Saurashtra region of Gujarat. Its uniqueness lies in the combination of baby potatoes cooked in a pungent, garlicky chutney and served with a crispy fried snack called bhungla/pipe fryums. The tangy potatoes pack a spicy punch thanks to the chutney, which uses a typical Kathiyawadi blend of spices like garlic, dry red chilies, ginger, and cumin. They are then topped with freshly chopped raw onions and a squeeze of lime juice before being devoured.
Lasaniya Bhungla Batata
This addictive street snack encapsulates the rustic and bold flavors of Saurashtrian cuisine. Part of its popularity also comes from how it is served – hot off a cart on the busy streets of Bhavnagar for hungry passersby craving something flavorful and filling. The interplay of the soft potatoes, crunchy far far/fryums, pungency of garlic, heat of chilies, and acidity from lime juice makes this dish a stellar example of the creative street food culture found across cities in Gujarat. While it remains little known outside its native region, food lovers visiting Gujarat shouldn’t miss trying this invented-on-the-streets delicacy native to Bhavnagar and now considered a Kathiyawadi staple. This spicy potato curry is very famous and must in a Kathiyawadi thali, along with Ringan nu Bhartu, Rotlo, Rotli, Puri, Dal, Kadhi, kachumber, chaas, sweet and farsan.
Lasaniya Bhungla Batata

Ingredients
• For garlic Chutney/Paste
• 4-5 Dry Red Chilies
• 6-7 Garlic Cloves
• 1 inch Ginger
• ½ tsp Cumin Seeds
• 1-2 tbsp Kashmiri Chili Powder
• Salt

For Potatoes
• 250 grams Baby Potatoes or 3-4 Medium Sized Potatoes
• 2 tbsp Oil
• 1 tsp Chaat Masala
• 1 tsp Garam Masala

Other Ingredients
• 1 tbsp Oil
• ½ cup Chopped Onion(opt.)
• 1 cup Tomato Puree
• ½ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Cumin Powder
• ½ tsp Garam Masala

For Garnishing
• ¼ cup Chopped Coriander Leaves
• ¼ Cup Chopped Onion
• ½ Lime Juice

Instructions

For Chutney
1. Soak dried chilies in hot water for about 30 minutes.
2. Drain the chilies well and add to a blender along with garlic, ginger, chili powder, cumin, and salt.
3. Blend into a smooth paste adding some water and set aside.

For Potatoes
1. Boil baby potatoes in water with a little salt until tender but still firm.
2. Drain and remove skins when cool enough to handle. Halve or cut into cubes potatoes if large.
3. Heat oil in a pan, add boiled potatoes, chaat masala and garam masala. Mix well and cook on medium-low heat until the outer layer is crisp.
4. Remove crisped potatoes to a bowl and set aside.

To Finish
1. In the same pan, heat some oil. Add chopped onions and fry until golden brown.
2. Stir in 2-3 tablespoons of the prepared garlic chutney and cook briefly.
3. Add tomato puree, turmeric powder, chili powder, cumin-coriander powder and garam masala. Season with salt. Cook until oil starts to separate.
4. Add the crispy potatoes and mix gently to coat well with gravy. Cook until potatoes have absorbed flavors.
5. Garnish with chopped onions and cilantro. Squeeze lime juice over the top.
6. Serve hot with fried bhungla/pipe fryums (or use fried Khichiya/rice papad). Enjoy!
Lasaniya Bhungla Batata

Tips:
• You can skip frying the boiled potatoes and add directly to gravy.
• You can omit onions if preferred. I’ve added for extra depth of flavor.
• Leftover chutney can be stored in an airtight jar in the fridge.
Lasaniya Bhungla Batata

Lasaniya Bhungla Batata
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Lasaniya Bhungla Batata or Bhungra Bateka is a beloved street food originating from the city of Bhavnagar in the Saurashtra region of Gujarat. Its uniqueness lies in the combination of baby potatoes cooked in a pungent, garlicky chutney and served with a crispy fried snack called bhungla/pipe fryums. The tangy potatoes pack a spicy punch thanks to the chutney, which uses a typical Kathiyawadi blend of spices like garlic, dry red chilies, ginger, and cumin. They are then topped with freshly chopped raw onions and a squeeze of lime juice before being devoured.
Author: Binjal Pandya
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • For garlic Chutney/Paste
  • 4-5 Dry Red Chilies
  • 6-7 Garlic Cloves
  • 1 inch Ginger
  • ½ tsp Cumin Seeds
  • 1-2 tbsp Kashmiri Chili Powder
  • Salt
  • For Potatoes
  • 250 grams Baby Potatoes or 3-4 Medium Sized Potatoes
  • 2 tbsp Oil
  • 1 tsp Chaat Masala
  • 1 tsp Garam Masala
  • Other Ingredients
  • 1 tbsp Oil
  • ½ cup Chopped Onion(opt.)
  • 1 cup Tomato Puree
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Garam Masala
  • For Garnishing
  • ¼ cup Chopped Coriander Leaves
  • ¼ Cup Chopped Onion
  • ½ Lime Juice
Instructions
  1. For Chutney
  2. Soak dried chilies in hot water for about 30 minutes.
  3. Drain the chilies well and add to a blender along with garlic, ginger, chili powder, cumin, and salt.
  4. Blend into a smooth paste adding some water and set aside.
  5. For Potatoes
  6. Boil baby potatoes in water with a little salt until tender but still firm.
  7. Drain and remove skins when cool enough to handle. Halve or cut into cubes potatoes if large.
  8. Heat oil in a pan, add boiled potatoes, chaat masala and garam masala. Mix well and cook on medium-low heat until the outer layer is crisp.
  9. Remove crisped potatoes to a bowl and set aside.
  10. To Finish
  11. In the same pan, heat some oil. Add chopped onions and fry until golden brown.
  12. Stir in 2-3 tablespoons of the prepared garlic chutney and cook briefly.
  13. Add tomato puree, turmeric powder, chili powder, cumin-coriander powder and garam masala. Season with salt. Cook until oil starts to separate.
  14. Add the crispy potatoes and mix gently to coat well with gravy. Cook until potatoes have absorbed flavors.
  15. Garnish with chopped onions and cilantro. Squeeze lime juice over the top.
  16. Serve hot with fried bhungla/pipe fryums (or use fried Khichiya/rice papad). Enjoy!
Notes
You can skip frying the boiled potatoes and add directly to gravy.
You can omit onions if preferred. I've added for extra depth of flavor.
Leftover chutney can be stored in an airtight jar in the fridge.
3.5.3251

 

Lasaniya Bhungla Batata was last modified: January 24th, 2024 by Binjal's VEG Kitchen

Like this:

Like Loading...
01/24/2024   Binjal's VEG Kitchen
  Appetizers & Snacks, Sabji & Curry, Streetfood & Chaat     appetizer, chaat, easy, festive, indian, quick, sabji, shallow fry, side dish, Snack, vegan
  • Kuzhi Paniyaram
  • Hare Lehsun Ka Chilla(Cheela)

2 Responses to “Lasaniya Bhungla Batata”

  1. omarhopkins / 25 Jan 2024 10:32pm #

    Your posts always make me hungry!

    Loading...
    • Binjal's VEG Kitchen / 26 Jan 2024 1:30pm #

      Thank You 🙂

      Loading...
Binjal's VEG Kitchen

binjalsvegkitchen

Cheesy Garlic Pull Apart Bread is loaded with chee Cheesy Garlic Pull Apart Bread is loaded with cheese, garlic, herb and butter. Cheesy Garlic Pull Apart Bread is really amazing, delicious, rich in the flavors, which you can’t stop eating! This is under 30 minutes snack. It is great treat not only for kids but also for everyone, across all ages.
.
.
Recipe on my blog!
.
Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It can be done in less than an hour without special preparation so for this sweet you only needs 3 main ingredients. I love this sweet from childhood and it’s one of my favorite anytime sweet snack. It is one of the traditional Gujarati sweet and in Maharashtra and Madhya Pradesh they called Gudpapdi or Godpapdi.
.
Recipe on my blog!
.
.
Mirchi Cha Thecha! Green Chili Thecha with Peanut Mirchi Cha Thecha!
Green Chili Thecha with Peanut is a vibrant and fiery Maharashtrian condiment that combines the heat of green chilies with the nuttiness of roasted peanuts. This zesty and flavorful accompaniment adds a punch of spice to your meals and brings a burst of excitement to your taste buds. Whether you’re a fan of spicy dips or looking for an extra kick to elevate your dishes, this Green Chili Thecha with Peanut recipe is sure to satisfy your cravings.
.
.
Chocolate Fig Tart made with dark chocolate, fresh Chocolate Fig Tart made with dark chocolate, fresh figs and topped with sea salt. Chocolate tart, also known as chocolate cream pie with figs, is a dessert consisting of dark chocolate, cream, butter, and sugar, beaten together, poured into a crisp, sweetened pastry shell. It is considered a form of custard tart because it includes a creamy luscious filling and topped with fresh sweet figs.
.
Recipe on the blog!
Link in my profile!
.
Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d