Lasaniya bataka
AI-drafted · awaiting admin review
Baby potatoes in a fiery red garlic masala, a Kathiyawadi side dish and street snack.
Region: Saurashtra (Kathiyawad), GujaratOccasion: Lunch or dinner; street snackTime: 30 minServes: 4Vegan
Ingredients
- 500 g baby potatoes, boiled and peeled
- 12 garlic cloves
- 2 tbsp Kashmiri or other red chilli powder
- 1 tsp coriander-cumin powder
- ½ tsp turmeric
- 1 tsp lemon juice
- 1 tsp jaggery
- 3 tbsp oil
- ½ tsp mustard seeds
- A pinch of hing
- Salt to taste
- Chopped coriander
Method
- Pound the garlic with the chilli powder, coriander-cumin powder, turmeric, salt and 2 tbsp water into a coarse paste.
- Heat oil, crackle the mustard seeds and add hing.
- Add the garlic paste and fry on low heat for 2–3 minutes until the oil separates.
- Add the potatoes, jaggery, lemon juice and ½ cup water. Cook for 5–7 minutes until the masala coats the potatoes.
- Garnish with coriander. Serve with bajra rotlo or as a snack with sev and onion.
History
Red chillies and garlic are central to Kathiyawadi cooking, which is much spicier than the cooking of central Gujarat.
Significance
It is a staple of Kathiyawadi thalis and highway dhabas, and in Rajkot it is also sold as a street snack.