Juwar no Rotlo, Lasaniya Batata and Masala Chaas

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.

Ingredients

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.