Kathiyawadi Lasaniya Batata
Kathiyawadi Lasaniya Batata
Kathiyawadi Lasaniya Batata is a delectable dish featuring fried potatoes in a spicy, garlic-infused onion gravy.
A celebrated dish from Kathiyawad, Lasaniya Batata is a staple of Kathiyawadi cuisine, which originates from the Kathiawar region of Saurashtra and other parts of Southern Gujarat. Simply put, Lasaniya Batata translates to ‘Garlic Potatoes.’ In some Gujarati regions, it’s also known as ‘Lasaniya Bataka.’ For those who relish garlic and spicy flavours, this dish is a must-try!
Recently, there’s been an increase in restaurants that offer authentic Kathiyawadi cuisine. The highways stretching from Ahmedabad to Mumbai are lined with open-air ‘dhaba’ style eateries serving up Kathiyawadi specialties. Designed to complement the climate of Saurashtra, Kathiyawadi dishes often feature ingredients like potatoes, millets, tomatoes, and eggplant, catering to the region’s arid conditions. Notably, Kathiyawadi cuisine is recognized for its bold flavours, eschewing sweetness in favour of a spice-forward profile with ample onions, garlic, and green chilies, creating a piquant experience. During the winter, the intense spices provide warmth to counter the cold weather.
Our frequent trips to these highway ‘dhabas’ are a testament to our love for Kathiyawadi food, with Lasaniya Batata being a personal favourite.
Authentic Kathiyawadi cuisine is characteristically spicy, and I’ve endeavoured to capture its essence in my cooking. The spice level of this recipe can be tailored to your preference. Despite seeming complex, it’s quite straightforward to prepare. The process involves three main steps: preparing the red chili, tomato, and garlic masala paste; deep or shallow frying the potatoes; and then simmering the potatoes in the gravy.
Other recipes you might like to try are Stuffed Lasaniya Batata,
Kathiyawadi Sev Tameta Nu Shaak,
Surti Undhiyu and
Ingredients
For Tomato Gravy
6-7 Kashmiri dry red chillies
3 roughly chopped tomatoes
7-8 garlic cloves
2 teaspoons cumin seeds
To Roast
1 tablespoon oil
250 grams boiled potatoes(diced)
Other Ingredients
1 tablespoon oil
1 teaspoon cumin seeds
¼ teaspoon asafoetida
1 tablespoon minced garlic cloves
2 teaspoons grated ginger
2 teaspoons finely chopped green chillies
½ cup finely chopped onions
Salt to taste
1 teaspoon turmeric powder
2 teaspoons coriander powder
2 teaspoons red chilli powder
1 teaspoon black salt
1 teaspoon chaat masala
1 teaspoon garam masala
1 tablespoon finely chopped coriander leaves
Directions
Soak the dry red chillies in lukewarm water for about an hour.
After an hour, strain the water. Grind the dry red chillies, tomatoes, garlic and cumin seeds to a smooth puree.
Heat oil in a pan and add the potatoes. Shallow fry the potatoes on medium heat for 5-6 minutes or until the potatoes are golden and crisp. Turn off the heat and keep them aside.
Heat oil in a pan and add cumin seeds and asafoetida. Once the seeds begin to turn golden and splutter add the garlic, ginger and green chillies. Sauté for a minute on low heat and then add onions.
Sauté the onions on medium heat for 3-4 minutes or until the onions turn slightly golden and translucent.
Next add the tomato puree, salt, turmeric powder, coriander powder, red chilli powder, black salt, chaat masala, garam masala and 1 cup water.
Cover and cook on low heat for 7-8 minutes stirring every 2-3 minutes.
Once the gravy has cooked for 7-8 minutes, add the potatoes and coriander leaves and cook on low heat for 3-4 minutes so the potatoes absorb all the flavours from the gravy.
Enjoy with any Indian Bread!
