Lasaniya Batata With Methi Thepla - Spicy Garlicky Potato Curry With Thepla - Gujarati Cuisine

Name: Lasaniya Batata With Methi Thepla - Spicy Garlicky Potato Curry With Thepla - Gujarati Cuisine
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 grams baby potatoes; 1 onion medium sized finely chopped; 2 tomatoes medium sized finely chopped; 3 tsp garlic red chilli chutney; 1 tsp turmeric powder; 3 tsp kashmiri red chili powder; 1 tsp ginger chili paste; 1/2 tsp jeera; 1/4 tsp asafoetida; 3 tsp oil; 1 tsp garam masala; 1 tsp sugar (optional); 1 tsp lemon juice; 2 tsp chopped coriander; Salt to taste; Water as required; 1 cup fresh green fenugreek leaves; 1 cup wheat flour; 4 tsp besan - gram flour; 1/4 tsp hing; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1/2 tsp white sesame seeds; 2 tsp oil; Salt to taste; Water as required to knead a dough; Oil as required to shallow fry thepla

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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#LasaniyaBatataWithMethiThepla #SpicyGarlickyPotatoCurryWithThepla #GujaratiCuisine #KathiyawadiStyle
#SpicyGarlickyPotatoCurry
#Onion #Potato #Tomato #Garlic #GarlicChutney #MethiThepla #Thepla
#Batata #Bataka #Bhungla
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📌Lasaniya Batata (also known as Lasaniya Bataka) is a fiery and flavorful garlic-infused potato curry from the Kathiyawad region of Gujarat, India.
📌 It is a staple of Gujarati street food and home cooking, characterized by its intense red color and pungent garlic aroma.
📌It pairs with Thepla, roti, puri or paratha. It is also enjoyed with fried small pipe / tube shaped frymus on the streets of Gujarat, known as Bhungla Bataka.. The process is same but potatoes are roughly mashed and gravy thick not runny.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

30 minutes

2 servings

For Garlicky Potato Curry
300 gramsbaby potatoes
1onion medium sized finely chopped
2tomatoes medium sized finely chopped
3 tspgarlic red chilli chutney
1 tspturmeric powder
3 tspkashmiri red chili powder
1 tspginger chili paste
1/2 tspjeera
1/4 tspasafoetida
3 tspoil
1 tspgaram masala
1 tspsugar (optional)
1 tsplemon juice
2 tspchopped coriander
Salt to taste
Water as required
For Methi Thepla
1 cupfresh green fenugreek leaves
1 cupwheat flour
4 tspbesan - gram flour
1/4 tsphing
1/2 tspturmeric powder
1 tspred chili powder
1/2 tspwhite sesame seeds
2 tspoil
Salt to taste
Water as required to knead a dough
Oil as required to shallow fry thepla

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Steps

30 minutes

1

Boil baby potatoes in cooker, peel off skin, deep fry in oil till turns golden brown. Transfer in a plate.
2

In the same pan with left over oil of 3 tsp oil, add jeera and hing. Sauté chopped onionuntill turns translucent.
3

Add garlic chutney, sauté it. Add chopped tomatoes, cook till turns mushy and soft.
4

Add all masala, stir well for a couple of minutes till oil releases. Add fried baby potatoes, mix well.
5

Pour water as required to make semi thick gravy. Cook them with lid for more 2 minutes on simmer.
6

Squeeze lemon juice and sprinkle chopped coriander. It's ready to serve.
7

In a mixing bowl, take both flour, and all ingredients. Add water as required and knead a dough. Make equal size of balls.
8

Roll thepla, shallow fry on in oil both the sides. Make all thepla. Methi thepla are ready to serve.
9

It pairs with Thepla, roti, puri or paratha.
10

Serve warm the most favorable combination of lasaniya Batata with methi thepla.. Enjoy..

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Manisha Sampat @PURE_VEG_TREASURE

on December 23, 2025 04:10

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐