Lasaniya Bataka and Bhungda

Name: Lasaniya Bataka and Bhungda
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 20-25 garlic cloves; 1/2 tsp salt; 1 pinch haldi; 2 tsp Kashmiri chilli powder; 1 tsp dhania jira powder; 20 baby potatoes; 1/4 tsp hing; 1 tbsp til; 1 tsp salt; 1/4 tsp chilli powder; 1/2 tsp chat masala; 3 tbsp oil; 3 onions; 2 tomatoes; 1/2-3/4 cup hot water; 100 gms Bhungda(pipe) fryums; 2 cups oil for deep fry; 2 tbsp roasted peanuts; 1 tbsp coriander

Bina Anjaria @bina_anjaria_123

Baby potatoes in garlicky gravy served with pipe fryums
This combo is simply yum

Bina Anjaria @bina_anjaria_123

Baby potatoes in garlicky gravy served with pipe fryums
This combo is simply yum

Saved

Ingredients

45 minutes

4 servings

For Garlic Paste:
20-25garlic cloves
1/2 tspsalt
1 pinchhaldi
2 tspKashmiri chilli powder
1 tspdhania jira powder
For Garlicky Potatoes in Gravy:
20baby potatoes
1/4 tsphing
1 tbsptil
1 tspsalt
1/4 tspchilli powder
1/2 tspchat masala
3 tbspoil
3onions
2tomatoes
1/2-3/4 cuphot water
Other Ingredients:
100 gmsBhungda(pipe) fryums
2 cupsoil for deep fry
2 tbsproasted peanuts
1 tbspcoriander

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Steps

45 minutes

1

Wash and boil the baby potatoes. Cool them completely for 2 hours. Ready all the other ingredients. Peel and prick the baby potatoes and shallow fry them in 5 tbsp of oil.
2

Fry them with some salt (to avoid oil absorption)on medium to fast flame until golden red on the outer surface. Mix in some chilli powder and chat masala and keep aside.
3

Finely chop onions and tomatoes in chopper. Prepare the pounded garlic paste with the mentioned dry masalas.
4

Keep garlic paste slightly coarse. Keep aside in a bowl. Deep fry the fryums.
5

For Final Garlicky Gravy Potatoes:
Remove extra potato-fried oil. In 3tbsp of the potato-fried oil add hing and til. Reserve some til for garnish. When til splitter, add in chopped onions and saute well for 3-4 minutes. Add in the main ingredient-pounded garlic paste. Saute well until oil separates on medium gas. Do not burn.
6

Now add in chopped tomatoes and cook well until oil separates. Now add in hot water as needed and set the gravy consistency. Mix and bring to a proper boil.
7

Finally, add in the readied baby potatoes. Mix and cook for 3-4 minutes. Add in 1 tsp coriander, mix and switch off. Serve hot with crispy Bhungda fryums. Garnish with roasted penuts, til and coriander.
8

Time to serve and bring a smile on the faces of family and friends.
Happy Cooking☺!!