Lasaniya Batata

Name: Lasaniya Batata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g baby potato (scrubbed clean, boiled until fork-tender); 10 pcs garlic (large cloves, peeled); 4 pcs green chili (adjust to taste, roughly chopped); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.25 tsp salt; 2 tsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Crispy-edged baby potatoes tossed with a fiery, aromatic garlic paste and gentle spices. A dry, no-gravy Gujarati shaak that comes together in one pan, delivering bold lasan (garlic) punch balanced by the natural sweetness of potatoes. Perfect with rotli or as part of a thali.

PREP

10m

COOK

25m

SERVES

1 KATORI

181 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Boil the baby potatoes.
Place scrubbed baby potatoes in a pot of water, bring to a boil, and cook until fork-tender yet firm. Drain and allow to cool slightly, then peel the skins.
TIPParboiling with the skin on prevents the potatoes from turning mushy when frying later.
prep · ~3 min
Make the garlic-chili paste.
Pound peeled garlic cloves, green chilies, and a pinch of salt using a mortar-pestle to a coarse, rustic paste. Alternatively pulse in a small grinder with a few drops of water.
TIPAvoid a smooth purée — the coarser the paste, the better it clings to the potatoes and toasts in the pan.
temper · ~1 min
Temper the spices.
1.Heat oil in a wide pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter completely (30 sec).
3.Add cumin seeds and asafoetida, sauté until fragrant (15 sec).
TIPA wide pan helps the potatoes get maximum crispy surface area. Don't rush the mustard seeds.
saute · ~11 min
Fry the garlic paste and coat the potatoes.
1.Add the garlic-chili paste to the pan and sauté over medium-low heat until the raw smell disappears and it turns light golden (2 min).
2.Stir in turmeric powder, red chili powder, coriander powder, and salt; mix quickly.
3.Add boiled baby potatoes and toss gently to coat each potato with the masala.
4.Increase heat to medium and fry, stirring occasionally, until the potatoes develop crisp golden-brown edges (8-10 min).
TIPResist the urge to stir too often — letting them sit undisturbed for a minute creates the sought-after crispy crust.
garnish · ~1 min
Finish with lemon and coriander.
Turn off the heat and squeeze fresh lemon juice over the potatoes. Toss once to mix, then transfer to a serving bowl and generously scatter chopped coriander leaves on top.
TIPAlways add lemon juice off the heat to maintain its bright, zesty zing — heat dulls fresh citrus.
serve
Serve hot with rotli and a simple dal on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Parboil potatoes with skin on to prevent them from getting waterlogged and mushy.
2
Use a wide, heavy-bottomed pan for maximum crispy surface area on the potatoes.
3
Pound the garlic-chili paste coarsely with a mortar-pestle for better cling and toast.
4
Let the potatoes sit undisturbed for 1 minute when frying to develop a golden crust.
5
Add lemon juice only after turning off the heat to preserve its bright, fresh flavor.
6
Make-ahead: boil and peel potatoes a day ahead and refrigerate to save time.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Roast the boiled potatoes in an air-fryer at 200°C for 12 minutes, then toss with the sautéed garlic-chili paste — cuts oil significantly while keeping crispiness.

high protein

High-protein

Add 200g of cubed paneer along with the potatoes in step 4 for a protein-rich twist that complements the garlicky masala beautifully.

jain

Jain

Omit garlic and onion entirely; increase the green chili to 5-6 and add a pinch of asafoetida and a little ginger paste for a Jain-friendly version.

vegan

Vegan

This recipe is already vegan — simply ensure the oil is plant-based and serve with vegan rotli or flatbread.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Garlic's Allicin

Garlic contains allicin, a compound known for its antimicrobial and immune-supporting properties, especially when crushed raw or lightly cooked.

✓

Good Source of Potassium

Baby potatoes provide potassium, a mineral that helps regulate blood pressure and muscle function.

✓

Low in Calories

This dry, no-gravy preparation keeps the dish light — each serving has modest calories while being satisfying and flavourful.

✓

Antioxidant Spices

Turmeric and coriander powder add anti-inflammatory curcumin and antioxidant flavonoids, boosting the dish's overall nutritional profile.

QUESTIONS?

Frequently asked questions

Yes — you can leave the skins on for extra fiber and texture. Just scrub them thoroughly before boiling and prick them with a fork so they absorb the masala.