Stuffed Lasaniya Batata
Stuffed Lasaniya Batata
Stuffed Lasaniya Batata is a renowned dish from Kathiyawad. Originating from Kathiawar in Saurashtra and other parts of Southern Gujarat, Kathiyawadi cuisine is known for its robust flavours. Lasaniya Batata translates to ‘Garlic Potatoes.’
In recent years, there’s been an increase in restaurants offering authentic Kathiyawadi cuisine. The stretch of highway from Ahmedabad to Mumbai is lined with open-air ‘dhaba’ style eateries serving up these regional specialties. Kathiyawadi dishes are tailored to the climate of Saurashtra, where many areas experience dry and harsh conditions, leading to sparse vegetation. Consequently, ingredients like potatoes, millets, tomatoes, and eggplant are commonly used. The cuisine is noted for its bold spiciness, minimal sweetness, and a hearty use of onions, garlic, and green chilies, creating intensely flavourful dishes that are particularly comforting during the cold winters.
Lasaniya Batata features the pungency of garlic and red chili, balanced by the subtle sweetness of potatoes. It’s a spicy recipe, but for those who prefer less heat, a milder version can be made with fewer chilies. Each bite offers a rich tapestry of flavors.
Our frequent trips to the highway ‘dhaba’ are a testament to our love for Kathiyawadi food, with Lasaniya Batata being a personal favourite.
While traditionally the potatoes aren’t filled with garlic, my husband enjoys adding his twist to dishes, so we often stuff the potatoes for an extra garlic kick. This curry pairs wonderfully with roti, rice, or bajra rotla.
Other recipes you might like to try are Kathiyawadi Lasaniya Batata,
Kathiyawadi Sev Tameta Nu Shaak and Rajasthani Lehsun ki Chutney.
Ingredients
For Potato Stuffing
3 medium size boiled potatoes
1 tablespoon finely chopped garlic
1 teaspoon oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chili
½ teaspoon salt
½ teaspoon turmeric powder
For Gravy
1 tablespoon oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chili
1 cup finely chopped onion
1 cup finely chopped tomatoes
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon Kashmiri red chili powder
2 teaspoons coriander powder
1 teaspoon garam masala
1 tablespoon finely chopped coriander
Directions
Peel the boiled potatoes and scoop out a 1-inch diameter circle in the center of the potato.
Mash the potato that you have scooped out.
Heat oil in a pan and sauté garlic, ginger and green chili for a minute. Next, add the salt and turmeric powder and mix.
Switch off the heat and keep the stuffing aside to cool.
Fill the stuffing in the potato and cover it with the mashed potato.
Heat oil in a pan and add the cumin seeds and asafoetida. Next add the garlic, ginger and green chili and sauté for a minute on medium heat.
Add the onions and sauté until the onions turn translucent.
After that, add the tomatoes and cook until the tomatoes turn mushy.
Next add the salt, turmeric powder, red chili powder, Kashmiri red chili powder and coriander powder.
Add 2 cups water and cover and cook for 10 minutes.
Add the potatoes, garam masala and coriander and cook for 5 more minutes.
Remove the potatoes and cut it into two halves.
Serve the potato with the gravy with roti, rice and/or Bajra Roti.
