Bhungara Bateta

Bhungara Bateta

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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

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Bhungara Bateta recipe - How to make Bhungara Bateta

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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  1. 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.
  2. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes.
  3. 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.
  4. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally.
  5. Garnish it with coriander and peanuts.
  6. Serve immediately with pipe fryums.

Bhungara Bateta video by Tarla Dalal

Nutrient values (Abbrv) per serving
Energy208 cal
Protein2.1 g
Carbohydrates24.3 g
Fiber2.4 g
Fat11.4 g
Cholesterol0 mg
Sodium16.5 mg

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Bhungara Bateta
 on 19 May 18 05:03 PM

The combination of spicy bateta and bland bhungra tastes soooo amzing when eaten together. I always missed this in Mumbai after coming back from my Gujarat trip , thanks for the recipe.