Bhungara Bateta

Bhungara Bateta

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Jazz up your day with a portion of spicy Bhungara Bateta, an all-time favourite street food of Gujarat.

This is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and more.

It is quite spicy and leaves a warm after-taste – and that is how it is supposed to be. To balance the spiciness, this potato preparation is served with crispy long fryums. The combo is simply awesome, and definitely a must-try!

You can also try other Gujarati treats like Patra or Phoolwadi

Bhungara Bateta recipe - How to make Bhungara Bateta

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for few seconds.
  2. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes.
  3. Add the tomato pulp, kashmiri red chilli powder, chilli powder, turmeric powder, coriander powder and salt and cook on a medium flame for 4 minutes while stirring occasionally.
  4. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally.
  5. Garnish it with coriander and peanuts.
  6. Serve immediately with pipe fryums.
Nutrient values (Abbrv) per serving
Energy208 cal
Protein2.1 g
Carbohydrates24.3 g
Fiber2.4 g
Fat11.4 g
Cholesterol0 mg
Sodium16.5 mg
Bhungara Bateta video by Tarla Dalal


Bhungara Bateta
 on 19 May 18 05:03 PM

The combination of spicy bateta and bland bhungra tastes soooo amzing when eaten together. I always missed this in Mumbai after coming back from my Gujarat trip , thanks for the recipe.