Bhungara Bateta Dhoraji Recipe

Bhungara Bateta (भुंगरा बटेटा) is a mad-mad 😍😍😍 street food of India. It is spicy with red gravy. Additionally, it contains a mild sweet flavour. Now all this might sound very familiar to you. But wait, there’s something interesting.

There’s a unique style to eating bhungara bateta. Yes, and that’s the USP of this dish.

If you are eating it for the first time, then remember this. It’s forbidden to eat लचकेदार लाल बटाटा with roti. Not even with kulcha or paratha. Nope. Never. The traditional style of eating red & spicy मसालावाला बटेटा is with pipe fryms.

Now that’s the reason why it is named likewise. Surprisingly, bhungala (भूंगळा) or bhungra (भुंगरा) is the alternate name to pipe fryms. Having said that, let’s see what it is.

What is Bhungara Bateta? (भुंगरा बटेटा)

The name bhungara bateta comes from the local Indian language. Like I said above, bhungara means pipe fryms & bateta means potato. The term bateta (બટેટા) aka batata (બટાટા) is from the Gujarati language.

Basically, it is a potato snack. But let me tell you that it’s not your regular आलू की सब्जी. On the contrary, this potato curry contains red gravy with the taste of Indian spices & masalas.

However, the size of the potato also matters here. You need boiled baby potatoes that are rolled in the masala gravy. That is how you make authentic bhungara bateta. Okay now, let’s look at the ingredient list.

Pre-Preperations

Before you begin the roasting potatoes  – boil them & peel off their skin. In short, you will be roasting boiled potatoes. Now heat cooking oil in a pan & put boiled potatoes in it. Roast them for a couple of minutes.

You may see light red burns on the potatoes. Once your potatoes are thoroughly roasted remove them from the pan & keep them aside. Now in the same pan add peanuts & roast them too. Keep it aside once done.

If you observe closely we are setting the stage for the main dish. Like I said above, all these are part of your prior preparations. Hence, don’t skip anything.

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Ingredients of Bhungara Bateta

• Garlic - 15-20 pcs
• Ginger - 1 pcs (An Inch Long)
• Red Chili Powder - 1 tsp
• Coriander-Cumin Powder - 1 tsp
• Salt - 1/2 tbsp
• Turmeric Powder - 1 tsp
• Cooking Oil - 100 ml
• Potato - 15-20 pcs (Small Size) (Boiled & Peeled)
• Peanuts - 30 gm
• Asafoetida - 1 tsp
• Coriander - 2-3 tbsp (Chopped)
• Amchur Powder - 1 tbsp
• Water - As Required
• Pipe Fryums - 8-10 pcs
• Cooking Oil - To Fry Pipe Fryums

Steps for Bhungara Bateta

• In a mixer, add garlic, ginger, red chilli powder, salt, coriander-cumin powder, and turmeric powder. Grind it and keep it aside. This masala paste will go into the tadka later. However, the recipe demands making it in the first place. In fact making the masala paste is a part of prior preparations. Add the masala paste items to the mixer grinder & grind. Keep aside once you are done with it.
• Heat oil in a pan. Place boiled potatoes in it and roast a bit. Once done, take it out and keep them aside.
• Now in the same pan add peanuts and roast them. Keep it aside once done.
• Add cooking oil again to the pan. Now add asafoetida and the grounded masala paste. Saute the mixture till oil separates. That's the point where the paste is completely sauteed. Thereafter add chopped coriander & amchur powder. Stir & mix. At this point, we will add water to make the mixture a little lachkedar. Be careful when adding water or else your curry base will destroy.
• After that add amchur powder and mix. Then add water as required and mix again.
• Now add the potatoes, mix them, and cook. Keep it aside once done.
• Heat oil in a deep vessel. Drop the pipe fryums in them and deep fry them. Drain the extra oil while taking them out. Keep aside.
• Bhungara Bateta is ready.

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