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.