Bhungra Bateta (Lasaniya Bateta) Recipe

Cooking Directions

• STEP 1.Peel and cut the potatoes into small cubes. Rinse them in water to remove excess starch.
• STEP 2.Heat oil in a pan and fry the potatoes until they turn golden brown and crispy. Remove them from the pan and set aside.
• STEP 3.In the same pan, add cumin seeds and let them splutter. Then, add chopped garlic and saut茅 until golden brown.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add the fried potatoes to the masala and mix well. Cook for a few minutes to allow the flavors to blend.
• STEP 6.Garnish with chopped coriander leaves and serve hot with puris or as a side dish with rice and dal.

Cooking Tips

• Make sure to fry the potatoes until they are crispy to get the perfect texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can also add some lemon juice for a tangy twist to the dish.

Storage and Serving

• Bhungra Bateta is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.