Lasaniya Batata Recipe
The Lasaniya Batata dish is a spiced and garlic-infused creation featuring baby potatoes. Though uncomplicated, it bursts with delightful flavors, presenting a distinctive and special offering from Gujarati cuisine. Enjoy it alongside your preferred Indian flatbreads for a delectable and fulfilling meal.
Ingredients
For Pan Frying Potatoes
- 250 grams baby potatoes or 20 to 22 baby potatoes, steamed or boiled
- 3 tablespoons oil
For Ground Masala Paste
- 14 to 16 garlic cloves – medium-sized or 1.5 tablespoons peeled and chopped garlic or 20 grams
- 1 tomato – medium-sized or ⅓ cup chopped tomato or 50 grams tomato
- 4 to 5 dry kashmiri chilies
- 1 inch ginger – peeled and roughly chopped
Other Ingredients
- 1 tej patta (Indian bay leaf)
- ½ teaspoon cumin seeds
- 1 onion – medium-sized or ⅓ cup chopped onions
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- ¼ teaspoon kashmiri red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ cup water or add as required
- ¼ to ½ teaspoon chaat masala – for sprinkling, optional
- 2 tablespoon coriander leaves – chopped or a some mint sprigs, for garnish, optional
- salt as required
Instructions
Preparation
- Soak the dry kashmiri red chilies in hot water for 20 to 30 minutes. Prior to soaking remove their stems and seeds. You can also rinse them before soaking.
- When the chilies are soaking, rinse the baby potatoes first very well. Steam in a pot/pan (adding water as required) or pressure cook them till they are almost cooked.
- If pressure cooking, then in a 2 litre stovetop pressure cooker, cook for 2 whistles adding water covering the potatoes. Pressure cook on medium heat.The potatoes should be cooked well, but not crumbly or mushy and should hold shape.
- Let the pressure drop naturally in the cooker, then only open the lid. Drain all the water and set the potatoes aside to cool.
- When they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. Keep aside.
- Once the chilies are soaked, roughly chop or halve them. Add to a small grinder jar.
- Next add chopped tomatoes, ginger and garlic cloves.
- Add 1 to 1.5 tablespoons of water and grind to a smooth and fine paste. Keep aside
Pan Frying Potatoes
- Heat 3 tablespoons oil in a pan.
- Add the cooked potatoes.
- Stir and begin to pan fry them and flip over when one side is golden or browned.
- Pan fry till they become crisp and golden on medium-low to medium heat.
- Remove the ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel.Continue to pan fry the ones which are not still getting crisp and golden.
Making Lasaniya Batata
- In the same pan, some oil will be left. Add the following spices – 1 tej patta and ½ teaspoon cumin seeds. Stir on low heat till the cumin seeds splutter.
- Now add chopped onions.
- On a low to medium heat, stir and sauté the onions till they turn translucent and are softened.
- Keep the heat to its lowest and then add the ground spice powders – a pinch of asafoetida, turmeric powder, kashmiri red chili powder, coriander powder and cumin powder.
- Stir and mix the spices.
- Add the ground masala paste. Stir and mix very well.
- Saute the masala on a low to medium heat till it becomes glossy and you see oil releasing from the sides.
- Then add salt as per taste.
- Add water. Simmer the curry on a low to medium heat for a minute.
- Add the pan fried potatoes. Stir and mix very well.
- Cover the pan with lid. Simmer for 6 to 7 minutes on low heat.
- While serving, you can garnish with some chopped coriander leaves. You can also sprinkle some chaat masala from top before serving.
- Serve Lasaniya Batata with chapati, phulka or bajra roti or jowar roti.
Notes
-
- For a spicy Lasaniya Batata, increase the number of kashmiri red chillies or use dried red chillies which are more spicier and hot.
- You can keep the consistency to about thick, where the masala coats the potatoes or to a medium-thick to medium consistency. So accordingly add water as needed.
- For garnish, either add coriander leaves or mint leaves. Both taste good.
- You can opt to use new potatoes or small potatoes or regular potatoes instead of baby potatoes. If using any of these potatoes, then par-cook or par-boil them.
Nutrition
Calories: 361kcalCarbohydrates: 39gProtein: 6gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gSodium: 611mgPotassium: 1015mgFiber: 6gSugar: 9gVitamin A: 1188IUVitamin C: 164mgCalcium: 68mgIron: 3mg
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