Experience the essence of Gujarat's street-side tastes in our latest #HiddenGemsOfIndia episode, including 'Bhungla Bateka'. Discover the wonderful combination of child potatoes (bateka) served with crispy fryums (bhungla) and discover how to recreate this flavorful dish in the house.

BHUNGLA BATEKA

Components

8-12 fried fryums (bhungla).
12-16 infant potatoes (bateka), boiled and peeled.
3 1/2 tbsps oil.
2 tsps Kashmiri red chilli powder.
1/4 cup garlic cloves.
6-8 Kashmiri dried red chillies, stemmed, soaked and drained.
1/4 tsp asafoetida (hing).
1/4 tsp turmeric powder.
Black salt to taste.
1/2 tsp roasted cumin powder.
1 tsp coriander powder.
2-3 tbsps chopped fresh coriander leaves + to sprinkle.
1/2 lemon.
Date and tamarind chutney to drizzle.
Chopped onions to spray.

Method.

1. Take 1 1/2 tablespoons oil in a bowl. Add Kashmiri red chilli powder, potatoes and blend well.
2. Take a mill container. Include garlic, dried red chillies, asafoetida, turmeric powder and 3 tablespoons water and grind to fine paste.
3. Heat staying oil in a nonstick pan. Include ground paste and prepare till oil separates.
4. Add black salt, roasted cumin powder and coriander powder and mix well. Include potatoes and blend well. Cover and cook for 4-5 minutes on medium heat.
5. Add coriander, capture lemon and mix well.
6. Transfer on a serving plate, drizzle date and tamarind chutney, spray onions and coriander and serve with fryums.

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