Lasaniya Bateta

Name: Lasaniya Bateta
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g (boiled, peeled) or large potatoes (boiled, peeled, cut into big chunks) Baby potatoes; 8-9 cloves Garlic; 1 small piece (about 1cm) Ginger; 2 tbsp (1 tbsp) for paste, 1 tbsp for masala) Red chilli powder; 1 tbsp Oil; 1 tsp Asafoetida; 1/2 tsp Turmeric powder; 1 tbsp Coriander powder; 1 tsp Salt; 1/4 cup Water; 2 tbsp Green garlic (fresh, finely chopped); 2 tbsp Coriander leaves (finely chopped)

Darshana Patel @Darshana

Kozhikode - Kerala

#CA2025

Seeing this recipe today didn’t just give me a cooking idea; it took me on a trip back to my school days.
Back then, my daily pocket money was just 25 paisa. A full rupee was a small fortune, saved strictly for special occasions. When that day finally came, I would rush to the vendor’s cart outside the school gates. For one rupee, he would hand over a plate with three spicy masala potatoes and five long, golden "Bhungla" (pipes).
The best part wasn't just the taste—it was the ritual. We would stand right there by the cart, plates in hand, and carefully mash the potatoes. Once they were perfectly softened, we’d stuff that spicy mash deep into the hollow of the crispy Bhungla.
Each bite was a perfect mix of crunch and spice, earned through days of saving. It wasn't just street food; it was the highlight of my childhood. Thank you so much, Cookpad, for helping me recreate these precious school memories in my own kitchen today. 😊😊🙏

#CA2025

Darshana Patel @Darshana

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Ingredients

30 minutes

2 servings

250 g(boiled, peeled) or large potatoes (boiled, peeled, cut into big chunks) Baby potatoes
8-9 clovesGarlic
1small piece (about 1cm) Ginger
2 tbsp (1 tbsp)for paste, 1 tbsp for masala) Red chilli powder
1 tbspOil
1 tspAsafoetida
1/2 tspTurmeric powder
1 tbspCoriander powder
1 tspSalt
1/4 cupWater
2 tbspGreen garlic (fresh, finely chopped)
2 tbspCoriander leaves (finely chopped)

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Steps

30 minutes

1

Crush garlic, ginger, and 1 tbsp red chilli powder into a paste. Keep boiled baby potatoes ready.
2

Heat oil in a pan. Add asafoetida and the crushed paste. Sauté on low flame.
3

Add turmeric, 1 tbsp red chilli powder, and coriander powder. Sauté well. Add salt and mix. Continue to sauté on low flame. Add chopped green garlic.
4

Add boiled, peeled baby potatoes or large potato chunks. Mix to coat with masala. Sprinkle with some fresh finely chopped coriander leaves.
5

Add water and cook on low flame until potatoes absorb flavors. Let potatoes get fully coated with masala. Serve hot with fried golden finger.

Tips

If baby potatoes are not available, cut large potatoes into big chunks.

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Cooksnaps

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Darshana Patel @Darshana

on December 22, 2025 14:24

Kozhikode - Kerala

I love cooking especially for my son. He is the one who gives me his opinion on every dish. I am eager to learn dishes from other states. I'm more interested in authentic and traditional recipes rather than just fusion and decorations. I love simple, authentic and realistic recipes.Follow me on Instagramdarshana_me