Bhungara Bateta

Tarla.Dalal's picture

Nov. 15, 2018

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
Oil 3 Tablespoon
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4