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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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 361 kcal

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
Keyword Lasaniya Batata Recipe
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