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Garlic Potato (Lasaniya Bateta)

Garlic Potato (Lasaniya Bateta)


  • 12-14 Baby Potatoes (boiled)
  • 12-15 cloves Garlic
  • 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
  • ½ teaspoon Dry red Chilli Powder
  • 1/8 teaspoon Turmeric Powder (optional)
  • ½ teaspoon Chaat masala
  • ½ teaspoon Garam Masala
  • 1 tablespoon + 4 tablespoons Oil
  • Coriander Leaves (finely chopped)
  • Salt to taste


  • 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 cook until light brown.
  • Add tomato-garlic paste and cook 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. Garnish it with coriander leaves and serve hot.
  • Tasty Lasaniya batata is ready!




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