Lasaniya Batata

A spicy and aromatic Gujarati-style baby potato dish infused with garlic and gram flour, perfect with rotis or steamed rice.

Ingredients

1. 300 gms baby potatoes
2. 1 cup Bengal gram flour (besan)
3. ½ cup yogurt
4. 10 cloves garlic, chopped
5. 2 tbsp oil (for tempering)
6. Oil for frying
7. 1 tsp cumin seeds
8. 2 tsp coriander powder
9. ¾ tsp red chili powder
10. ¼ tsp turmeric powder
11. ½ tsp garam masala powder
12. 1 tbsp chopped coriander leaves
13. Salt to taste

Instructions

1. Prepare the Potatoes

   • Wash and peel the baby potatoes.
   • Slit each potato from the center without cutting it completely.
   • Heat oil in a pan and deep-fry the potatoes on medium heat until golden brown.
   • Remove and keep aside.

2. Prepare the Masala Base

   • Heat 2 tbsp oil in a kadhai.
   • Add cumin seeds and let them crackle.
   • Add chopped garlic and sauté lightly—do not let it brown.

3. Cook the Spiced Gram Flour

   • Add gram flour (besan) to the garlic mixture and roast on low heat for about 5 minutes, stirring continuously.
   • Add coriander powder, red chili powder, turmeric powder, and garam masala powder.
   • Stir-fry for 1 minute to release the aromas.

4. Add Yogurt and Combine

   • Remove the kadhai from heat and add yogurt mixed with a little water.
   • Mix thoroughly to form a smooth, thick gravy.
   • Return to low heat and cook, stirring gently until the masala blends well.

5. Add Potatoes and Simmer

   • Add fried potatoes and half the chopped coriander leaves to the masala.
   • Stir well to coat the potatoes evenly.
   • Simmer on low heat for 10–15 minutes until the flavors are absorbed.

6. Garnish and Serve

   • Garnish with the remaining coriander leaves.
   • Serve hot with chapati, paratha, or rice.

Tip: The slow roasting of besan gives this dish its rich nutty flavor—don’t rush this step for the best taste.