Lasaniya batata is one of the most eaten dishes among the Gujjus. A brilliant combination of potatoes and garlic. Garlic gives a very distinctive flavour to the stir fried potatoes. The chopped coriander added at the end perks up the dish. Relish this dish with meethi dal and rice.
Cooking Time : 10 Mins
Preparation time: 20 Mins
Serves : 4
- Oil (deep-frying)
- 300 g baby potatoes
- 3/4 tsp red chilli powder
- 2 tsp coriander powder
- 2 tbsp oil
- 10 garlic cloves (chopped)
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1/2 cup yogurt
- 1 tsp cumin seeds
- 1 tblsp coriander leaves (chopped)
- 1 cup bengal gram flour (besan)
- Slit the potatoes from the middle, do not split them.
- In a pan, heat some oil.
- Fry the potatoes on a medium heat till they are golden brown.
- In a pan, heat 2 tbsp oil, combine cumin seeds.
- Allow them to splutter.
- Combine chopped garlic, and saute till they are golden in colour, but do not let it brown.
- Add gram flour, and stir the flour for five minutes on a low flame.
- Combine coriander powder, red chilli powder, turmeric powder and garam masala.
- Stir all the ingredients for a minute.
- Switch off the flame and add yogurt with a little amount of water.
- Now on a low flame fry the yogurt with the masalas.
- Add chopped coriander and the fried potatoes.
- Stir fry the mixture for another 10-15 minutes.
- Garnish with the leftover copped coriander.
- Serve hot.
- Eat this subji with meethi tuaar dal and rice.
- Drink a glass of chaach as this subji is spicy.