.){kind=link}
Bhungla Batata is a popular and all-time favourite street food from Gujarat. It’s made using small garlic-flavoured potatoes served with crispy yellow bhungla (also known as fryums). In this recipe, I’ve shared two versions – one with red garlic chutney and the other with green garlic chutney. Both versions are incredibly flavourful, offering a slightly spicy and tangy twist to the potatoes. It’s a quick, easy-to-make dish, perfect for serving as an evening snack. With just a few basic ingredients, you can enjoy the street-style taste of Bhungla Batata right at home.
Tips for Making Tasty Bhungla Batata at Home
Red Garlic Bhungla Batata
- Always use baby potatoes for the best texture and flavor. If baby potatoes aren’t available, use small-sized ones and cut them into baby potato-sized chunks.
- The red garlic chutney is made using garlic, Kashmiri red chili powder, and some peanuts. The Kashmiri chili gives a vibrant red color, while the peanuts add thickness so the chutney coats the potatoes well.
- Serve the spicy potatoes with yellow bhungla (fryums). If unavailable, you can substitute them with any fryums or crispy fried rice papad.
- This version tastes best when prepared slightly spicy and creamy.
Green Garlic Bhungla Batata
- For this version, I prepare a spicy green garlic chutney using fresh coriander leaves, mint leaves, green chilies, garlic, and regular spices. I also add roasted chana dal to give the chutney a thicker texture, making it easier to coat the potatoes.
- Coat the potatoes with the chutney before tempering them so that the flavors get well absorbed.
- Serve the green spicy potatoes with yellow bhungla (fryums) or any crispy alternative like fried rice papad.
- This version is also best enjoyed when it’s slightly spicy, creamy, and top with chopped onion and masala peanuts
Please do visit my other related recipe collection like
Recipe Video
Kathiyawadi bhungla batata recipe | bhungda bataka | street style bhungla batata
Ingredients
For boiling potatoes
- 1 kg small size potatoes
- Salt to taste
- Water as required
For spicy red bhungla batata
- 15-16 small size potatoes
- 20-25 garlic cloves
- 1 inch ginger
- Salt to taste
- 2-3 tbsp kashmiri red chilli powder
- 2 tbsp coriander powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- 3 tbsp roasted peanuts
- ¼ cup water or as required
- 4-5 tbsp oil
- Pinch of hing
- ½ tsp turmeric powder
- 1 tsp black salt
- 1 tsp lemon juice
- Serve with bhungla - chopped onion and salted peanuts.
For green bhungla batata
- 15-16 small size potatoes
- 1 cup coriander leaves
- ¼ cup mint leaves
- 20 garlic cloves
- 4-5 spicy green chilli
- Salt to taste
- 1 tsp + ½ tsp black salt
- 1 tsp + 1 tsp lemon juice
- 1 tsp sugar
- 2 tbsp roasted chana dal
- Water as required
- 4-5 tbsp oil
- Pinch of hing
- 2 tbsp chopped garlic
- Some coriander leaves
- Serve with bhungla - chopped onion and masala peanuts
Instructions
Boiling Potatoes
- In a pressure cooker, add 1 kg small-sized potatoes, salt to taste, and enough water. Mix well, cover with the lid, and pressure cook on high flame for 1 whistle and on medium flame for 2 whistles.
- Once the pressure releases naturally, open the lid. Peel the potatoes and let them cool. Keep aside.
Making Spicy Red Bhungla Batata
- In a mixing bowl, add 1 tbsp Kashmiri red chilli powder, a pinch of salt, and 2 tbsp oil. Mix well. Then add 15–16 small-sized potatoes and coat them well. Let it rest for 5 minutes.
- In a mixer jar, add 20–25 garlic cloves, 1-inch ginger, salt to taste, 1 tbsp Kashmiri red chilli powder, 2 tbsp coriander powder, 1 tbsp sugar, 1 tbsp lemon juice, and 3 tbsp roasted peanuts. Add ¼ cup water and grind into a fine paste. Keep aside.
- In a pan, heat 4–5 tbsp oil, add a pinch of hing and ½ tsp turmeric powder, and mix well.Add the red garlic chutney and sauté on low flame until oil releases from the sides.
- Add the potatoes, 1 tsp black salt, and 1 tsp lemon juice. Mix well and cook for 2 minutes so the flavors absorb into the potatoes.
- Switch off the gas and garnish with coriander leaves.
- Serve the potatoes on a plate, garnish with chopped onions, salted peanuts, and serve with yellow bhungla or frymus.
Making Green Bhungla Batata
- In a mixer jar, add 1 cup coriander leaves, ¼ cup mint leaves, 20 garlic cloves, 1-inch ginger, 4–5 spicy green chillies, salt to taste, 1 tsp black salt, 1 tsp lemon juice, 1 tsp sugar, 1 tsp chaat masala, and 2 tbsp roasted chana dal. Add ¼ cup cold water and grind into a smooth paste. The green chutney is ready.
- In a mixing bowl, add 2 tbsp oil and 2 ladles of chutney. Mix well. Add 15–16 potatoes and coat them with the chutney. Keep aside.
- In a pan, heat 4–5 tbsp oil, add a pinch of hing and 2 tbsp chopped garlic. Sauté well.
- Add the ground green chutney and sauté until oil releases from the sides.Add the potatoes, ½ tsp black salt, and 1 tsp lemon juice. Mix well.
- Once the potatoes are well coated with the gravy, switch off the gas and garnish with coriander leaves.
- Serve the potatoes on a plate with yellow bhungla and garnish with chopped onions and masala sing.
Notes
For Red Bhungla Batata
- Coating the batata with red chilli powder gives a good color and enhances its flavor.
- Peanuts add thickness to the chutney. Do not add too much water while grinding.
- The addition of black salt and lemon juice enhances the flavor of the batata.
- Adding mint leaves gives a tangy flavor and enhances the chutney’s taste.
- Chaat masala gives a chatpata (tangy-spicy) flavor to the chutney.
- Green bhungla batata tastes best when it is slightly spicy and tangy.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes