Introduction

Hello, I am Ajay Chopra, and today I am excited to share the recipe for Bhungara Bateta. This is a popular street food from Gujarat that everyone loves. Bhungara Bateta is a spicy and flavorful dish made with potatoes and green garlic.

I remember the first time I tried Bhungara Bateta in Gujarat. The aroma of green garlic and the taste of soft, spicy potatoes won my heart. This recipe is close to my heart, and I want you to enjoy making it at home too.

Ingredients of Bhungara Bateta

Portion servings: 3-4 pax

Preparation time: 5 minutes

Cooking time: 40 minutes

For boiling potatoes:

• Water for boiling
• Salt - ½ tsp
• Turmeric powder - ½ tsp
• Baby potatoes - 500 gms

For masala paste:

• Kashmiri chili powder - 1½ tsp
• Turmeric powder - ½ tsp
• Coriander powder - 1 tsp
• Garam masala - ½ tsp
• Red chili powder - 1 tsp
• Water as required

For bateta preparation:

• Oil - 3 tbsp
• Garlic paste - 2 tbsp
• Green chili paste - ½ tsp
• Green garlic, chopped - 1 tbsp
• Masala paste
• Water as required
• Salt - ½ tsp
• Sugar - ½ tsp
• MSG - ¼ tsp
• Boiled baby potatoes
• Coriander, chopped

For garnish:

• Beetroot, julienned
• Raw mango, julienned
• Roasted peanuts

Instructions of Bhungara Bateta

Step 1: Boil and Peel Potatoes

Start by boiling baby potatoes in water with salt and turmeric powder. Cook until tender but firm. Drain the water, let them cool, and carefully peel the potatoes. Set them aside.

Step 2: Prepare Masala Paste

Mix Kashmiri chili powder, turmeric powder, coriander powder, garam masala, and red chili powder in a bowl. Add water gradually while stirring to make a smooth paste. Keep it pourable but not too runny.

Step 3: Cook the Masala Base

Heat oil in a pan over medium heat. Add garlic paste and green chili paste. Stir until the raw aroma disappears. Add chopped green garlic and sauté for a minute to enhance the aroma.

Step 4: Add and Cook the Masala Paste

Lower the heat and add the prepared masala paste to the pan. Stir continuously. Add water if needed to prevent sticking. Cook until the paste thickens and oil separates.

Step 5: Season and Add Potatoes

Season the masala with salt, sugar, and MSG. Mix well and simmer for a few minutes. Add the peeled potatoes and toss gently to coat them in the masala. Let them cook for a few minutes.

Step 6: Garnish and Fry Fryums

Sprinkle chopped coriander over the potatoes and mix lightly. In a separate pan, fry the fryums until they puff up. Drain on a paper towel.

Step 7: Assemble and Serve

Plate the masala-coated potatoes and top them with fryums. Garnish with beetroot, raw mango, and roasted peanuts. Serve warm and enjoy!

About the Recipe

Bhungara Bateta is a classic Gujarati snack that you can find on the streets of Rajkot, Ahmedabad, or Jamnagar. It is especially popular during the winter when fresh green garlic is in season. If you don't have green garlic, regular garlic works well too.

This dish is made with boiled baby potatoes. If you don’t have baby potatoes, you can use regular potatoes, peel them, and cut them into large cubes. The potatoes are boiled with turmeric and salt until soft, then coated with a spicy garlic masala.

Cooking Tips

1. Always boil the potatoes with a little turmeric and salt. It adds flavor to the potatoes from the inside.

2. Mix all the spices with water to make a smooth paste before cooking. This ensures the spices cook evenly and don’t taste raw.

3. Cook the garlic paste, green chili paste, and green garlic slowly on low heat. This helps bring out the flavors without burning.

4. Add a pinch of MSG (optional) for a restaurant-like umami taste. It is safe when used in small amounts and enhances the flavor of the dish.

5. Mash a few potatoes in the gravy for a thicker texture while keeping most of them whole.

Pairing Guide

Bhungara Bateta tastes best with crispy Bhungara (fried snacks). You can also pair it with soft roti, dal, or rice for a full meal. During winters, enjoy it with fresh rotli or even as a side dish with your favorite Gujarati thali.

Frequently Asked Questions

1. What is Bhungara Bateta?

Bhungara Bateta is a popular street food dish from Gujarat made with boiled potatoes, garlic, and spices.

2. Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes. Peel and cut them into large cubes before boiling.

3. What makes Bhungara Bateta unique?

The use of green garlic and a spicy masala mix gives this dish its unique flavor.

4. Can I skip MSG?

Yes, MSG is optional. The dish will still taste great without it.

5. Is Bhungara Bateta healthy?

It is a flavorful dish that can be enjoyed in moderation as part of a balanced diet.

6. Can I make Bhungara Bateta in advance?

Yes, you can prepare the masala in advance. Add the boiled potatoes and reheat before serving.

7. What can I serve with Bhungara Bateta?

You can serve it with fried Bhungara, roti, or even plain rice.

8. Can I use store-bought garlic paste?

Fresh garlic paste is recommended for the best flavor, but store-bought paste works in a pinch.

9. How spicy is Bhungara Bateta?

The spice level can be adjusted by adding less or more chili powder and green chili paste.

10. Is Bhungara Bateta suitable for vegans?

Yes, Bhungara Bateta is a vegan dish as it does not use any animal products.

Enjoy making Bhungara Bateta at home and experience the authentic flavors of Gujarat!