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12-14 Baby Potatoes (boiled)
12-15 cloves Garlic (lasun)
1 small Onion (finely chopped)
1-inch Ginger, chopped
3 Dry Kashmiri Red Chillies
1 medium Tomato, finely chopped
2 teaspoons Coriander Powder
1 teaspoon Cumin Seeds
1/2 teaspoon Dry red Chilli Powder
1/8 teaspoon Turmeric Powder (optional)
1/2 teaspoon Chaat masala
1/2 teaspoon Garam Masala
1 tablespoon + 4 tablespoons Oil
Coriander Leaves, finely chopped
Soak dry red chillies in 2-tablespoons water for 10 minutes.
Boil baby potatoes until tender and peel its skin. (Consider adding salt while boiling potatoes, this will enhance its flavor.)
Grind garlic, ginger, soaked dry red chilli, tomato, coriander powder, cumin seeds, turmeric powder and salt together in a grinder and make a smooth tomato-garlic paste.
Heat 1 tablespoon oil in a non-stick pan. Shallow fry boiled potatoes for 2 minutes over medium flame.
Sprinkle chaat masala and garam masala over it and fry for 1 more minute. Turn off flame and transfer potatoes in a bowl.
Heat 4 tablespoons oil in the same pan. Add finely chopped onion and sauté until light brown.
Add tomato-garlic paste and sauté on low flame until oil starts to separate or for approx. 4-5 minutes.
Add dry red chilli powder and mix well. Add shallow fried potatoes, stir and cook for 3 minutes.
Turn off flame and transfer prepared baby potatoes in a serving bowl. Lasaniya batata is ready. Garnish it with coriander leaves and serve hot.