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Lasanniya Bataka Na Bhajiya

Dec-18-2016
Rina Vora
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Gujarat
  • Boiling
  • Frying
  • Snacks

Ingredients Serving: 4

  1. Small Potatoes ( slightly bigger than Baby Potatoes) 12
  2. Oil for deep frying the Bhajiyas
  3. For stuffing -
  4. Garlic Gloves 1/2 cup
  5. Red Chilli Powder 2-3 tsp (you can adjust more or less according to taste)
  6. Coriander/Dhania Powder 1 tbsp
  7. Cumin/Jeera Powder 1 tsp
  8. Garam Masala Powder 11/2 tsp
  9. Juice of 1 lemon
  10. Chopped Coriander leaves 2 tbsp
  11. Salt to taste
  12. For batter -
  13. Gram Flour/Besan 1 cup
  14. asafoetida/hing a pinch
  15. Red chilli powder 1/2 tsp
  16. Carom Seeds/Ajwain 1/4 tsp
  17. Salt to taste
  18. Hot Oil 1 tsp
  19. Juice of Lemon 1 tsp
  20. Soda bicarb a pinch
  21. Water to make batter

Instructions

  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.

Reviews (1)  

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aliza singh
Dec-20-2016
aliza singh   Dec-20-2016

it is just like batata wada!

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