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Bhungla batata recipe | bhungda bataka | lasaniya batata | street style bhungla batata

Bhungla batata is a popular street food of Gujarat, made with garlic-flavored small-size potatoes served with yellow bhungla or frymus. In this recipe, I made special garlic chutney which gives a slightly spicy and tangy taste to potatoes. It is easy to make and ideal to be served as an evening snack. So with a few basic ingredients try out tasty and street-style bhungla batata.

The key to making tasty bhungla batata at home are
  • Firstly, I would heavily recommend using baby potatoes for this recipe. avoid using big potatoes, but if you do not have to access them, use a small-sized one and dice it to the size of baby potatoes.
  • I made chutney with garlic and soaked dry Kashmiri red chili, which gives good flavor and the perfect color to potatoes. You can use Kashmiri red chili powder instead of it.
  • I serve spicy potatoes with yellow bhungla (frymus), you can use any frymus or fried rice papad instead of it.
  • lastly, bhungla batata tastes great when prepared slightly spicy and creamy.
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Recipe video

Bhungla batata recipe | bhungda bataka | lasaniya batata | street style bhungla batata

Author Nehas Cook Book
3.50 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine indian street food
Servings 6


For bhungla batata

  • 500 grm or 20-22 small size boiled potatoes
  • 3 tbsp oil
  • 1 tbsp kashmiri red chilli powder
  • 1 tsp spicy red chilli powder
  • Salt to taste
  • Garlic paste
  • 1 tbsp lemn juice
  • Some coriander leaves

For garlic paste

  • 11 big size garlic cloves
  • 10 soaked dry kashmiri red chili
  • Salt to taste
  • ½ cup water
  • 4 tbsp oil
  • Pinch of hing
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala

For assembling

  • Spicy garlic potatoes
  • Lemon juice
  • Chopped onion
  • Yellow bhungda - frymus


  • In a mixing bowl, add oil, kashmiri red chili powder, spicy red chili powder, and salt. mix well
  • Then add boiled and peeled small size potatoes and coat with masala. keep it aside.
  • Now in a mixture jar, add garlic cloves, soaked kashmiri red chili, salt, and water. Grind it into a smooth paste.
  • Then in a pan, add oil and a pinch of hing. Add grinded paste and sauté till oil separates from its sides.
  • Now add turmeric powder, red chili powder, coriander powder, and garam masala. mix well.
  • Then add the cooked paste to the potatoes. also, add lemon juice and coriander leaves. mix well.
  • Spicy garlic flavor potato is ready.
  • Also, fry bhungla on high flame.
  • On a serving plate, add potatoes and top with lemon juice and chopped onion. serve it with fried frymus or bhungla.


  • Kashmiri red chili powder is lesser spicy and gives a good color to potatoes.
  • coat masala to boiled potatoes helps to enhance its flavor.
  • soaked dry Kashmiri red chili gives good color and flavor to garlic chutney.
  • grind chutney into a smooth and thick paste.
  • cook garlic paste on low-medium flame till oil separates from its sides.
  • fry bhungla on high flame.
  • bhungla batata tastes great when it is slightly spicy and tangya
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