Jazz up your day with a portion of spicy Bhungara Bateta, an all-time favourite street food of Gujarat. This is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and more. It is quite spicy and leaves a warm after-taste and that is how it is supposed to be. To balance the spiciness, this potato preparation is served with crispy long fryums. The combo is simply awesome, and definitely a must-try!
|Boiled baby potatoes||2 Cup (32 tbs) , halves|
|Cumin seeds||1/2 Teaspoon (jeera)|
|Asafoetida||1/4 Teaspoon (hing)|
|Ginger paste||1/2 Teaspoon (adrak)|
|Garlic paste||1/2 Tablespoon|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Fresh tomato pulp||3/4 Cup (12 tbs)|
|Kashmiri red chilli powder||1 Teaspoon|
|Chilli powder||1/2 Teaspoon|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Coriander powder||1/2 Teaspoon (dhania)|
|Salted peanuts||2 Tablespoon|
|Chopped coriander||2 Tablespoon (dhania)|
|Papad||2 Cup (32 tbs) (pipe fryums)|
1. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for few seconds.
2. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes.
3. Add the tomato pulp, Kashmiri red chilli powder, chilli powder, turmeric powder, coriander powder and salt and cook on a medium flame for 4 minutes while stirring occasionally.
4. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally.
5. Garnish it with coriander and peanuts.
6. Serve immediately with pipe fryums.