Kachri Bateta

Name: Kachri Bateta
Cuisine: Indian
Ingredients: For the potato gravy:; 750 g potatoes, peeled and cubed; 2 tbsp crushed garlic; 75 g raw mango, grated; 2 tbsp oil; 3 tbsp tomato paste; 2 tsp salt; 1/2 tsp red chilli powder; 1.5 L water; For the coconut chutney:; 100 g fresh coconut, grated; 100 g raw green mango, grated; 1/2 tsp salt; 1 tsp sugar; 1/4 tsp turmeric; 1 small chilli, chopped; To serve:; Cassava crisps or potato crisps; as needed Gathia or jinni sev; as needed Chopped coriander leaves; 2 Sliced chillies

Mittal Bhavesh Parmar @cook_12226359

Nadiad

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Mittal Bhavesh Parmar @cook_12226359

Nadiad

#Coconut - A Tasty African Snack Version of bhel...a must try

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Ingredients

For the potato gravy:
750 gpotatoes, peeled and cubed
2 tbspcrushed garlic
75 graw mango, grated
2 tbspoil
3 tbsptomato paste
2 tspsalt
1/2 tspred chilli powder
1.5 Lwater
For the coconut chutney:
100 gfresh coconut, grated
100 graw green mango, grated
1/2 tspsalt
1 tspsugar
1/4 tspturmeric
1small chilli, chopped
To serve:
Cassava crisps or potato crisps
as neededGathia or jinni sev
as neededChopped coriander leaves
2Sliced chillies

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Steps

1

Heat oil in a large pan. Add the garlic and tomato paste and cook for a minute or two, stirring all the time.
2

Next, add the mango, potatoes, salt, chilli powder and water. Allow to cook on a medium heat for around 30 minutes or until the potatoes are cooked and the water has reduced by half. The starch in the potatoes will thicken it perfectly.
3

To make the chutney, mix all the ingredients together. Cover and keep in the fridge. This is best served cold on top of the stew.
4. Serve the gravy in bowls, topped with the coconut chutney, crisps, gathia, sev, coriander and chillies.