Bhungara Bateta Recipe, The Quirky Street Food Of Gujarat
Image Credit: Tasty Bhungla Bataka, craftedcuisine_@Instagram

Bhungara Bateta also called as Bhungla Bataka is an exotic street snack native to India. The crimson gravy adds a peppery kick. In addition, it has a somewhat sweet taste. This may all seem quite recognizable to you at this point. But hold on, here comes the exciting part. Bhungara Bateta is a delicious Gujarati dish that packs a lot of heat. Popular as a type of street cuisine. It's simple to prepare as well. Potatoes, peanuts, green chillies, tomato, onion, and other fragrant Indian spices were needed to produce it. It's served in an unconventional style, with long golden fryums, and the two are a match made in heaven. 

Bhungara Bateta: The Way to Eat It 

Bhungara bateta requires a particular technique when being consumed. Yes, and it is the dish's selling point. Remember, if you are trying it for the first time. This hot potato dish should not be eaten with Indian flatbreads or rice. Pipe fryms are used in the traditional preparation of this dish.

The Mystery of Bhungara Bateta

Bhungra, which may also be pronounced as Bhungala, is another name for pipe fryms. Baby boomers, Gen Xers, and millennials likely remember the days when they could slide a handful of yellow fried chips into their ten fingers and nibble away. Bhungara bateta is an indigenous Indian word. Bateta is the Gujarati word for potato. Meanwhile, the success of this dish has another parameter. The size of the potato, however, is also an essential factor. Baby potatoes should be coated in the masala gravy after being cooked. 

Bhungara Bateta Recipe

Spicy and zesty bhungara bateta, Image Credit: thefoodiedayro@Instagram


  • Baby potatoes- 15-20 pcs (boiled and peeled)
  • Garlic cloves- 15-20 nos
  • Ginger root- 1 inch
  • Coriander powder- 1/2 tsp
  • Cumin powder- 1/2 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder- 1 tsp
  • Salt to taste
  • Cooking oil - 100 ml
  • Peanuts - 30 gm
  • Asafoetida - 1 tsp
  • Coriander leaves - 2-3 tbsp (Chopped)
  • Amchur Powder  - 1 tbsp
  • Water as required
  • Pipe fryums - 8-10 pcs
  • Cooking oil to fry pipe fryums


  • Put the garlic, ginger, red pepper flakes, salt, coriander, cumin, and turmeric powder in a blender and blend until smooth. Prepare a powder and set it aside.
  • In a skillet, heat the oil. Put in the boiled potatoes and roast them for a while. When finished, remove and set them away.
  • Roast some peanuts in the same pan. Set it away for later.
  • Refill the pan with oil and continue cooking. Toss in some asafoetida and the masala paste you just crushed up. Keep cooking it until the oil begins to separate. At that moment, the paste has finished being sautéed. After that, sprinkle in a little amchur powder and chopped coriander. Mix and stir.
  • Then, if needed, add water and stir once more.
  • Lastly, toss the potatoes, stir, and coat all the ingredients. Set it away for later.
  • In a deep vessel, heat the oil. Put the pipe fryums in them and deep fry them. As you pull them out, drain any excess oil. Place aside.

Serve the bateta with the fried fryums.