by Tarla Dalal
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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!
You can also try other Gujarati treats like Patra or Phoolwadi
- 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.
- Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes.
- 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.
- Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally.
- Garnish it with coriander and peanuts.
- Serve immediately with pipe fryums.
Bhungara Bateta by Tarla Dalal
Nutrient values (Abbrv) per serving
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