Jowar Bhakri with Lasaniya Batata

Ingredients

• 500 g Baby Potatoes (About 20-25 potatoes)
• 4 cups Water (For boiling potatoes)
• 1 tsp Salt (For boiling potatoes)
• 20 cloves Garlic (Peeled)
• 1.5 tbsp Kashmiri Red Chili Powder (For vibrant color)
• 0.5 tbsp Red Chili Powder (For heat, adjust to taste)
• 1 tbsp Dhana Jeeru Powder (Coriander-cumin powder)
• 4 tbsp Peanut Oil (Authentic to Kathiyawadi cuisine)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Hing)
• 0.5 tsp Turmeric Powder
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the baby potatoes thoroughly under running water to remove any dirt.
   • Place the potatoes in a pressure cooker with 4 cups of water and 1 tsp of salt. Cook for 2 whistles on medium heat, then turn off the flame. Allow the pressure to release naturally.
   • Alternatively, boil them in a pot for 15-20 minutes until they are fork-tender but not mushy.
   • Once cool enough to handle, peel the skins off. Gently prick each potato 2-3 times with a fork. This helps them absorb the masala flavors.
2. 2

   Create the Garlic Masala Paste

   • In a small grinder jar or using a mortar and pestle, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, and dhana jeeru powder.
   • Add 2 tablespoons of water and grind to a smooth, thick paste. Set aside.
3. 3

   Sauté the Masala

   • Heat peanut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.