Lasanniya Bataka Na Bhajiya | How to make Lasanniya Bataka Na Bhajiya

By Rina Vora  |  18th Dec 2016  |  
5 from 1 review Rate It!
  • Lasanniya Bataka Na Bhajiya, How to make Lasanniya Bataka Na Bhajiya
Lasanniya Bataka Na Bhajiyaby Rina Vora
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

39

1





About Lasanniya Bataka Na Bhajiya Recipe

Another delicacy from the streets of Ahmedabad, these are spiced, garlic stuffed potato pakodas. Ahmedabadis have a different name for potatoes, "BATAKA". Gujaratis are so fond of pakodas, bhajiya as they call it, you will find a different variant of bhajiya the remotest of town you visit, which is their own version.

Lasanniya Bataka Na Bhajiya is a popular aromatic and delicious dish. You can try making this amazing Lasanniya Bataka Na Bhajiya in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Lasanniya Bataka Na Bhajiya by Rina Vora has detailed steps with pictures so you can easily learn how to cook Lasanniya Bataka Na Bhajiya at home without any difficulty. Lasanniya Bataka Na Bhajiya is enjoyed by everyone and can be served on special occasions. The flavours of the Lasanniya Bataka Na Bhajiya would satiate your taste buds. You must try making Lasanniya Bataka Na Bhajiya this weekend. Share your Lasanniya Bataka Na Bhajiya cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rina Vora for inputs. In case you have any queries for Lasanniya Bataka Na Bhajiya you can comment on the recipe page to connect with the Rina Vora. You can also rate the Lasanniya Bataka Na Bhajiya and give feedback.

Lasanniya Bataka Na Bhajiya

Ingredients to make Lasanniya Bataka Na Bhajiya

  • Small potatoes ( slightly bigger than Baby potatoes) 12
  • oil for deep frying the Bhajiyas
  • For stuffing -
  • garlic Gloves 1/2 cup
  • red chilli Powder 2-3 tsp (you can adjust more or less according to taste)
  • coriander/Dhania Powder 1 tbsp
  • cumin/Jeera Powder 1 tsp
  • Garam masala Powder 11/2 tsp
  • Juice of 1 lemon
  • Chopped coriander leaves 2 tbsp
  • salt to taste
  • For batter -
  • gram flour/Besan 1 cup
  • asafoetida/hing a pinch
  • red chilli powder 1/2 tsp
  • Carom Seeds/Ajwain 1/4 tsp
  • salt to taste
  • Hot oil 1 tsp
  • Juice of lemon 1 tsp
  • Soda bicarb a pinch
  • water to make batter

How to make Lasanniya Bataka Na Bhajiya

  1. Wash and boil the potatoes till they are slightly undercooked and firm. Cool and peel. Now using a sharp knife, make 2 crisscross cuts vertically through each potato, stopping just above the base, ensuring it remains intact at the bottom. Keep aside.
  2. For stuffing, put the garlic cloves along with salt, red chilli, coriander and cumin powders in a mortar and pestle. Pound to a coarse paste. Take it out in a bowl, add garam masala powder, lemon juice and coriander leaves. Mix well.
  3. Take a portion of the above mixture and stuff it in between the slits we have made in the potatoes. Press lightly and rotate each potato between your palms so that the filling inside sets well.
  4. For batter, mix salt, red chilli powder, asafoetida and ajwain in gram flour. Make a smooth batter of coating consistency, adding water gradually to avoid forming lumps.
  5. Heat oil in a kadhai/wok.
  6. Add soda bicarb to the batter, sprinkle, lemon juice and hot oil over it. Whisk well.
  7. Dip the prepared, stuffed potatoes in the batter, ensuring they are fully batter-coated. Deep fry in hot oil on a medium flame till they are golden, very much similar to batata/aloo/potato vadas.
  8. Serve with chutney/dip of your choice.
  9. Add the soda bicarb, lemon juice and hot oil to the batter just before you are about to fry the bhajiyas.

My Tip:

Addition of lemon juice and hot oil to the batter along with soda bicarb, ensures that the pakodas absorb less oil and are practically non greasy. Also, we reduce the amount of soda bicarb here, the more of which will again absorb more oil. These pakodas taste yum with a dip/chutney which i learnt from my Maa, who was handed down the recipe from her mother. Its a simple recipe, on a sil batta or in a mortar and pestle, add some whole coriander seeds, whole cumin, red chilli powder and jaggery. Add salt, grind/pound to a homogenous mix, add this to a bowl of thick yoghurt and mix well. Adjust salt and serve with fritters of your choice. Goes well with hot and spicy fries.

Reviews for Lasanniya Bataka Na Bhajiya (1)

aliza singh2 years ago

it is just like batata wada!
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