Bhungara Bateta video by Tarla Dalal Video by Tarla Dalal
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Bhungara Bateta Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
12 Mins
Total Time
22 Mins
Makes
4.00 servings
Ingredients
For Bhungara Bateta
2 cups boiled baby potato halves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp ginger (adrak) paste
1/2 tbsp garlic (lehsun) paste
1/2 cup finely chopped onion
3/4 cup fresh tomato pulp
1 tsp Kashmiri red chilli powder
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
salt to taste
For The Garnish
2 tbsp salted peanuts
2 tbsp chopped coriander (dhania)
For Serving With Bhungara Bateta
Method
For bhungara bateta
- To make bhungara bateta, 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 the bhungara bateta immediately with pipe fryums.
See step by step images of Bhungara Bateta, Gujarati Street Food
