Bhungara Bateta Recipe
Servings 4
Calories 210kcal
Ingredients
- 3 potato Medium-sized finely chopped and boiled
- 5-6 Tbsp cooking oil
- 20-25 Garlic cloves
- 1 Tbsp peanuts
- 2 Dry red chili
- ½ Tbsp cumin powder
- 1 Tbsp coriander powder
- ¼ Tbsp asafoetida
- 1 Tbsp lemon juice
- 1½ Tbsp Red chili powder
- 1 Tbsp chaat masala
- ½ Tbsp black salt
- 1 Tbsp coriander finely chopped
- Salt according to Taste
For serving
- 2 cup pipe fryums
Instructions
- Heat the oil in a broad non-stick pan and add the cumin and fry fryums/ Bhungra in the oil and take them out after a few seconds.
- Set the flame to medium and add chopped potato in the oil and leave it to fry for a while.
- To make the paste, Add peanuts, garlic cloves, and red chili powder in the mixer and grind it to make a fine paste.
- Take fried potato out on a plate.
- Add asafoetida and crushed paste and dry red chili to the oil on a low flame and stir occasionally for 1 to ½ minute.
- Add cumin powder, coriander powder, salt to the mixture and stir for another minute.
- Add ¼ cup water to the mixture, and let it cook for 2 minutes with a lid on.
- Add fried potatoes to the mixture and mix it. Put the lid back on for another 2 minutes.
- Add chat masala, black salt, table salt, and lemon juice and mix thoroughly.
- Garnish with coriander leaves.
- Serve it with fried fryums.
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin A: 982IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg