Bhungla Bateka | भूंगला बटेका | Bhungla Batata | Gujarati Recipe | Sanjeev Kapoor Khazana

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  • Опубликовано: 3 окт 2024
  • Experience the essence of Gujarat's street-side flavors in our latest #HiddenGemsOfIndia episode, featuring 'Bhungla Bateka'. Discover the delightful combination of baby potatoes (bateka) served with crispy fryums (bhungla) and learn how to recreate this flavorful dish at home.
    BHUNGLA BATEKA
    Ingredients
    8-12 fried fryums (bhungla)
    12-16 baby potatoes (bateka), boiled and peeled
    3½ tbsps oil
    2 tsps Kashmiri red chilli powder
    ¼ cup garlic cloves
    6-8 Kashmiri dried red chillies, stemmed, soaked and drained
    ¼ tsp asafoetida (hing)
    ¼ tsp turmeric powder
    Black salt to taste
    ½ tsp roasted cumin powder
    1 tsp coriander powder
    2-3 tbsps chopped fresh coriander leaves + to sprinkle
    ½ lemon
    Date and tamarind chutney to drizzle
    Chopped onions to sprinkle
    Method
    1. Take 1½ tbsps oil in a bowl. Add Kashmiri red chilli powder, potatoes and mix well.
    2. Take a grinder jar. Add garlic, dried red chillies, asafoetida, turmeric powder and 3 tbsps water and grind to fine paste.
    3. Heat remaining oil in a nonstick pan. Add ground paste and cook till oil separates.
    4. Add black salt, roasted cumin powder and coriander powder and mix well. Add potatoes and mix well. Cover and cook for 4-5 minutes on medium heat.
    5. Add coriander, squeeze lemon and mix well.
    6. Transfer on a serving plate, drizzle date and tamarind chutney, sprinkle onions and coriander and serve with fryums.
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