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Lasaniya Bhungla Batata
Binjal Pandya

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Main
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  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.