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Baby potatoes tossed in a fiery, aromatic garlic and red chili masala. This classic Kathiyawadi dish from Gujarat is packed with bold flavors and pairs perfectly with flatbreads like rotli or bajra no rotlo.
Prepare the Potatoes
Create the Garlic Masala Paste
Sauté the Masala
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Baby potatoes tossed in a fiery, aromatic garlic and red chili masala. This classic Kathiyawadi dish from Gujarat is packed with bold flavors and pairs perfectly with flatbreads like rotli or bajra no rotlo.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 269.16 calories per serving with 4.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Combine and Finish
Garnish and Serve
For a nutty flavor and texture, add 1 tablespoon of toasted white sesame seeds along with the coriander leaves at the end.
To make a gravy version (rasawala), add 1 cup of thin buttermilk or a mixture of 1/4 cup gram flour (besan) whisked with 1 cup of water to the sautéed masala. Simmer until the gravy thickens before adding the potatoes.
For a slightly sweet and different take, substitute baby potatoes with cubed sweet potatoes (shakarkandi). Adjust boiling time accordingly.
Garlic is the star ingredient and is rich in Allicin, a compound known for its potent antibacterial, antiviral, and antifungal properties, which can help strengthen the immune system.
The presence of turmeric and garlic provides anti-inflammatory benefits. Curcumin in turmeric and sulfur compounds in garlic help combat chronic inflammation in the body.
Asafoetida (hing) and cumin seeds are traditionally used to aid digestion, reduce bloating, and alleviate gas, making this dish beneficial for gut health.
Lasaniya Batata can be part of a balanced diet. It's rich in garlic, which has numerous health benefits. However, it is high in carbohydrates from the potatoes and contains a significant amount of oil. To make it healthier, you can reduce the amount of oil used.
A single serving of Lasaniya Batata (approximately 1 cup or 165g) contains around 240-280 calories, primarily from potatoes and peanut oil.
Absolutely. To reduce the heat, you can omit the regular red chili powder and use only Kashmiri red chili powder, which is milder and used mainly for color. You can also reduce the amount of garlic slightly.
Yes, you can. If using regular potatoes, peel them, cut them into 1.5-inch cubes, and then boil them until fork-tender before using them in the recipe.
Store leftover Lasaniya Batata in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.
Dhana Jeeru is a staple spice blend in Gujarati cuisine, made from roasted and ground coriander seeds (dhana) and cumin seeds (jeeru). It provides a warm, earthy, and slightly citrusy flavor.