Bateta Chips Nu Shaak ( Gujarati Recipe)


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Bateta Chips nu Shaak, the sweet, sour and salty blend of flavours caused by the tempering of cumin, poppy and sesame seeds, along with the lemon, sugar and salt garnish unfailingly pleases all palates!


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batata chips nu shaak recipe | Gujarati chips nu shaak | Indian aloo sabzi | dry batata nu shaak |

batata chips nu shaak is a delicious sabzi with the perfect delicate softness and crispness of potatoes along with the crunchiness of cashew nuts and sesame seeds. Learn how to make dry batata nu shaak.

Completely unique, the Gujarati chips nu shaak is sure to enthrall your taste buds with its amazing crunch and irresistible flavour. Crispy fried potato strips are tossed with sautéed cashews, aromatic seeds and spice powders to make a wonderful shaak that combines beautifully with rotis, puris or steaming hot rice.

To make batata chips nu shaak, heat the oil in a kadhai and deep-fry the potato strips a few at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad pan, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder, mix well and sauté on a slow flame for another 2 to 3 minutes. Add the fried batata chips, sugar, lemon juice and salt, mix well and sauté on a medium flame till the sugar dissolves. Serve hot.

We would like to warn you though that if there is a delay in bringing the rotis, the shaak will be wiped off the bowl as it is so tasty just by itself! In fact, most of the magic in this Gujarati style dry batata nu shaak is worked by the sesame, poppy and cumin seeds, which impart not just a brilliant flavour and aroma but also a delectable crunch to the dish.

Tips for batata chips nu shaak. 1. Cut the potatoes into thick strips so they do not break while cooking. 2. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy. 3. Serve it hot and fresh before the potatoes get soggy.

Enjoy batata chips nu shaak recipe | Gujarati chips nu shaak | Indian aloo sabzi | dry batata nu shaak.

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Bateta Chips Nu Shaak ( Gujarati Recipe) recipe - How to make Bateta Chips Nu Shaak ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients

For The Bateta Chips
3 cups potatoes , peeled and cut into strips
oil for deep-frying

Other Ingredients For Bateta Chips Nu Shaak
1 1/2 tbsp oil
3 tbsp cashew nuts (kaju)
1/2 tsp cumin seeds (jeera)
1 tsp poppy seeds (khus-khus)
1 tsp sesame seeds (til)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp sugar
1/2 tbsp lemon juice
salt to taste
Method
For the bateta chips

    For the bateta chips
  1. Heat the oil in a kadhai and deep-fry the potato strips a few at a time till they turn golden brown in colour from all the sides.
  2. Drain on an absorbent paper and keep aside.

How to proceed

    How to proceed
  1. To make bateta chips nu shaak, heat the oil in a broad pan, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour.
  2. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder, mix well and sauté on a slow flame for another 2 to 3 minutes.
  3. Add the fried batata chips, sugar, lemon juice and salt, mix well and sauté on a medium flame till the sugar dissolves.
  4. Serve the bateta chips nu shaak hot.

Handy tip

    Handy tip
  1. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy

Accompaniments

Chaas, Buttermilk Recipe, Salted Chaas Recipe 
Kadhi ( Gujarati Recipe) 
Methi Na Dhebra ( Gujarati Recipe) 

Nutrient values (Abbrv) per serving
Energy466 cal
Protein3.8 g
Carbohydrates37 g
Fiber2.8 g
Fat33.7 g
Cholesterol0 mg
Sodium17.4 mg

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