 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: Ingredients for Paste: 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. (Last Updated on : 18-11-2015) |
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