Bhungla Lasaniya Batata Kathiyawadi Gujarati Cuisine

Name: Bhungla Lasaniya Batata Kathiyawadi Gujarati Cuisine
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 regular potatoes; Oil to deep fry; 1/2 tsp turmeric powder; 2 tsp kashmiri red chili powder; 2 tsp jeera coriander powder; 1 tsp garam masala; 1 tsp crushed ginger chili; 1 tsp lemon juice; 1 tsp sugar; 1/4 cup water; Salt to taste; 1 tsp oil; 1/2 tsp hing; 2 tsp chopped coriander; 1 tomato; 8 cloves garlic cloves; 1 tsp jeera; 2 tsp red chili powder; 1 cup frymus long tube shape; Oil to deep fry frymus

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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📌This dish name is absolutely in Gujarati language. Let me explain, easy to understand you..
Bhungla - Long tube shape frymus.
Lasaniya - Garlicky taste
Batata - Potatoes
📌Bhungla and Lasaniya Batata are eating combined. Bhungla is used as a spoon. Press bhungla on cooked lasaniya Batata, filled with a portion of it and enjoy. Soft spicy garlilcky potato and crunchy frymus.
📌Bhungla Lasaniya Batata is a famous cuisine, a street food of Kathiyawad - Gujarat. It can be served as a starter, party snacks, in outing pot luck, especially in winter chilled night and rainy season.
📌This recipe can be prepared in regular potatoes or with baby potatoes. Baby potatoes, do not cut, fry whole.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

30 minutes

4 servings

For batata - regular / baby potatoes
4regular potatoes
Oil to deep fry
1/2 tspturmeric powder
2 tspkashmiri red chili powder
2 tspjeera coriander powder
1 tspgaram masala
1 tspcrushed ginger chili
1 tsplemon juice
1 tspsugar
1/4 cupwater
Salt to taste
1 tspoil
1/2 tsphing
2 tspchopped coriander
For garlic chutney
1tomato
8 clovesgarlic cloves
1 tspjeera
2 tspred chili powder
For bhungla - frymus
1 cupfrymus long tube shape
Oil to deep fry frymus

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Steps

30 minutes

1

Boil potatoes, peel off, and cut in small cubes pieces. Heat oil, deep fry all cubes in batches, on a medium flame of gas till turns golden brown, and crispy.
2

Keep ready grounded garlic chutney. Take a pan, add oil, hing, jeera, ginger chili paste. Saute it. Add garlic chutney mix well.
3

Add kashmiri red chili powder, garam masala, turmeric powder, and jeera coriander powder. Mix well. Saute it. Add water. Water boils, add lemon juice, salt, and sugar. Mix well. Add fried potatoes. Cook for 2 minutes. Turn off gas.
4

It's ready to serve. Sprinkle chopped coriander. Enjoy Bhungla Lasaniya Batata.

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Manisha Sampat @PURE_VEG_TREASURE

on May 02, 2025 13:25

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. ❤️👍👌💐