Kathiyawadi bhungla batata recipe | bhungda bataka | street style bhungla batata

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.

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

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Recipe Video

Kathiyawadi bhungla batata recipe | bhungda bataka | street style bhungla batata

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Street Food

Cuisine Indian

Servings 5 servings

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.

For Green Bhungla 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.