Lasaniya Bataka And Bhungda Recipe by Bina Anjaria
Cooking Instructions 45 minutes 1 Wash and boil the baby potatoes. Cool them completely for 2 hours. Ready all the other ingredients. Peel and prick the baby potatoes and shallow fry them in 5 tbsp of oil. 2 Fry them with some salt (to avoid oil absorption)on medium to fast flame until golden red on the outer surface. Mix in some chilli powder and chat masala and keep aside. 3 Finely chop onions and tomatoes in chopper. Prepare the pounded garlic paste with the mentioned dry masalas. 4 Keep garlic paste slightly coarse. Keep aside in a bowl. Deep fry the fryums. 5 For Final Garlicky Gravy Potatoes: Remove extra potato-fried oil. In 3tbsp of the potato-fried oil add hing and til. Reserve some til for garnish. When til splitter, add in chopped onions and saute well for 3-4 minutes. Add in the main ingredient-pounded garlic paste. Saute well until oil separates on medium gas. Do not burn. 6 Now add in chopped tomatoes and cook well until oil separates. Now add in hot water as needed and set the gravy consistency. Mix and bring to a proper boil. 7 Finally, add in the readied baby potatoes. Mix and cook for 3-4 minutes. Add in 1 tsp coriander, mix and switch off. Serve hot with crispy Bhungda fryums. Garnish with roasted penuts, til and coriander. 8 Time to serve and bring a smile on the faces of family and friends. Happy Cooking☺!! 1 Wash and boil the baby potatoes. Cool them completely for 2 hours. Ready all the other ingredients. Peel and prick the baby potatoes and shallow fry them in 5 tbsp of oil. 1 Wash and boil the baby potatoes. Cool them completely for 2 hours. Ready all the other ingredients. Peel and prick the baby potatoes and shallow fry them in 5 tbsp of oil. 2 Fry them with some salt (to avoid oil absorption)on medium to fast flame until golden red on the outer surface. Mix in some chilli powder and chat masala and keep aside. 2 Fry them with some salt (to avoid oil absorption)on medium to fast flame until golden red on the outer surface. Mix in some chilli powder and chat masala and keep aside. 3 Finely chop onions and tomatoes in chopper. Prepare the pounded garlic paste with the mentioned dry masalas. 3 Finely chop onions and tomatoes in chopper. Prepare the pounded garlic paste with the mentioned dry masalas. 4 Keep garlic paste slightly coarse. Keep aside in a bowl. Deep fry the fryums. 4 Keep garlic paste slightly coarse. Keep aside in a bowl. Deep fry the fryums. 5 For Final Garlicky Gravy Potatoes: Remove extra potato-fried oil. In 3tbsp of the potato-fried oil add hing and til. Reserve some til for garnish. When til splitter, add in chopped onions and saute well for 3-4 minutes. Add in the main ingredient-pounded garlic paste. Saute well until oil separates on medium gas. Do not burn. 5 For Final Garlicky Gravy Potatoes: Remove extra potato-fried oil. In 3tbsp of the potato-fried oil add hing and til. Reserve some til for garnish. When til splitter, add in chopped onions and saute well for 3-4 minutes. Add in the main ingredient-pounded garlic paste. Saute well until oil separates on medium gas. Do not burn. 6 Now add in chopped tomatoes and cook well until oil separates. Now add in hot water as needed and set the gravy consistency. Mix and bring to a proper boil. 6 Now add in chopped tomatoes and cook well until oil separates. Now add in hot water as needed and set the gravy consistency. Mix and bring to a proper boil. 7 Finally, add in the readied baby potatoes. Mix and cook for 3-4 minutes. Add in 1 tsp coriander, mix and switch off. Serve hot with crispy Bhungda fryums. Garnish with roasted penuts, til and coriander. 7 Finally, add in the readied baby potatoes. Mix and cook for 3-4 minutes. Add in 1 tsp coriander, mix and switch off. Serve hot with crispy Bhungda fryums. Garnish with roasted penuts, til and coriander. 8 Time to serve and bring a smile on the faces of family and friends. Happy Cooking☺!! 8 Time to serve and bring a smile on the faces of family and friends. Happy Cooking☺!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Peanut Butter Cups!!! Snackle box Lunchable Slow Cooker Chicken Tikka Masala Chocolate Peanut Butter Cups!!! Snackle box Lunchable Slow Cooker Chicken Tikka Masala Gluten free Peach cobbler Leftover Mixed Vegetable Cutlet Paratha Onion Soup Chocolate Peanut Butter Cups!!! 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