Lasaniya Bhungra Batata

Prep Time: 15 Mins Cook Time: 45 Mins Serves: 4-6

Ingredients:

100 grams Dry Bhungra (Fryums Pipes)

500 grams Baby Potatoes

12 big Garlic Cloves

10 Dry Kashmiri Red Chillies Soaked

½ Onion Chopped Coarsely

½ cup Tomato Puree

½ Juice of Lime

⅓ cup Water

½ tbsp Garlic Paste

½ tsp Cumin Seeds

½ tsp Asafoetida (Hing)

¾ tsp Turmeric powder

2 tsp Red Chilli Powder

1 tbsp Kashmiri Red Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

1 tsp Garam Masala

Salt to taste

5 tbsp Oil + Deep Frying

2 tbsp Coriander Leaves Finely Chopped

Method:

1. Wash and boil the potatoes with the skin on in water with 3 tsp of salt until al dente; drain, cool, peel, and cut into halves or, for big potatoes, into quarters.

2. In a mixing bowl, add 2 tbsp oil with the garlic paste, 1 tsp red chilli powder, kashmiri chilli powder, and ½ tsp salt. Mix well, then toss the potatoes with the masala and set aside.

3. Drain the chillies, then blend them with the water into a smooth paste. Add the garlic cloves, coarsely grind, and set aside.

4. In a pan, add 3 tbsp oil over medium-low heat, then add the cumin seeds, asafoetida, and onions; cook until soft and translucent.

5. Add the chilli-garlic paste, tomato puree, turmeric, red chilli powder, coriander-cumin powder, garam masala, and salt; mix well, then cook until the oil starts to separate.

6. Add the potatoes and gently mix to coat with the gravy, and then simmer for 3-4 minutes on a low flame, stirring occasionally.

7. Heat oil for deep-frying on medium heat, and fry the bhungra; then drain them over kitchen paper.

• Garnish with chopped coriander, squeeze lime juice and serve hot with the fried bhungras.

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Lasaniya Bhungra Batata | The Rasoi Recipes