First heat oil in a pan. Now when the oil is hot, deep fry the raw Bhungla or frymes.

After that, add water in a pressure cooker, add small baby potatoes and salt to it, mix, cover the lid of the cooker, blow 3 whistles and boil the potatoes to 80%.

Now when the pressure of this potato is released from the pressure cooker, take out the potato and cool it. And peel it.

Now we will make special masala for garlic bhungla. For this, add garlic cloves, ginger piece, roasted cumin powder, salt, Kashmiri red chili powder, turmeric powder and coriander cumin powder in a mixer jar and crush and prepare the masala paste.

Now heat oil in a pan and fry the boiled potato till it reaches the dark mark. and take it out in a bowl.

After that, heat another 2 tbsp of oil in a pan, add asafoetida and garlic masala paste and saute on slow gas flame. Now add water to this and mix the garlic paste properly and cook it.

Now when all the water is burnt from the garlic paste, add the fried potatoes to it, coat it well with the masala and cook till the spices become dry. Now add finely chopped coriander leaves to this and mix well and switch off the flame. Then add lemon juice and mix well.

Then lastly add chaat masala and mix well.

Now our very tasty and spicy Bhavnagar's famous Lasaniya Bhungla Batata is ready to serve. Garnish with finely chopped coriander leaves on top and serve with fried bhungla or frymes.