Lasaniya Batata

Lasaniya Batata

Lasaniya Batata is a spicy garlicky recipe with baby potatoes from the Gujarati cuisine.

Lasaniya Batata recipe from the Gujarati cuisine, baby potatoes are cooked in spicy, hot garlicky sauce. Lasaniya Batata is from the Kathiawar, Saurashtra region of Gujarat. It is usually served with rice papads or fryums, while some prefers to have it with roti or paratha as a meal. ‘Lasaniya’ means garlicky or garlic flavoured and ‘Batata’ means potatoes; hence the name "Lasaniya Batata". The recipe here is not very spicy but medium spicy. The gravy is made from lots of garlic with peanuts and sesame seeds.

Ingredients:

Baby Potatoes - 20 to 22, boiled

Oil - 3 tbsp

Bay Leaf - 1

Cumin Seed - 1/2 tsp

Onion - 1 medium, chopped

A pinch of Asafoetida

Turmeric Powder - 1/4 tsp

Kashmiri Red Chilli Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Water - 1/2 cup

Chaat Masala - 1/2 tsp, for sprinkling

Coriander Leaves - 2 tbsp chopped, for garnish

Salt as required

Ingredients for Paste:

Garlic - 14 to 16 cloves, chopped

Tomato - 1 medium, chopped

Dry Red Kashmiri Chillies - 4 to 5

Ginger - 1/2 inch

Method:
1. Soak 4 to 5 dry Kashmiri red chillies in hot water for 20 to 30 minutes.
2. Prick the boiled potatoes all over with a tooth pick or a fork. Keep aside.
3. Once the chillies are soaked, remove their crowns, deseed and roughly chop or halve them.
4. Now make a fine paste of the soaked red chillies, tomatoes, ginger and garlic cloves.
5. Heat oil in a pan and add the potatoes. Pan-fry till they become crisp and golden.
6. In the same pan, add the bay leaf and cumin seeds. Stir till the cumin seeds splutter.
7. Now add onion. On a low to medium flame, stir and saute the onions till they turn translucent.
8. Add a pinch of asafoetida, turmeric powder, Kashmiri red chilli powder, coriander powder and cumin powder. Stir and mix the spices.
9. Then add the ground masala paste. Saute the masala on a low to medium flame till oil releases from the sides.
10. Add salt and water. Simmer the curry on a low to medium flame for a minute.
11. Add the pan fried potatoes and mix well. Cover the pan. Simmer the Lasaniya Batata for 6 to 7 minutes.
12. Garnish with chopped coriander leaves and sprinkle some chaat masala from top before serving.
13. Serve Lasaniya Batata with chapatis.

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