Name: Lasanniya Bataka Na Bhajiya recipe by Rina Vora at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Small Potatoes ( slightly bigger than Baby Potatoes) 12; Oil for deep frying the Bhajiyas; For stuffing -; Garlic Gloves 1/2 cup; Red Chilli Powder 2-3 tsp (you can adjust more or less according to taste); Coriander/Dhania Powder 1 tbsp; Cumin/Jeera Powder 1 tsp; Garam Masala Powder 11/2 tsp; Juice of 1 lemon; Chopped Coriander leaves 2 tbsp; Salt to taste; For batter -; Gram Flour/Besan 1 cup; asafoetida/hing a pinch; Red chilli powder 1/2 tsp; Carom Seeds/Ajwain 1/4 tsp; Salt to taste; Hot Oil 1 tsp; Juice of Lemon 1 tsp; Soda bicarb a pinch; Water to make batter

ABOUT Lasanniya Bataka Na Bhajiya RECIPE

Another delicacy from the streets of Ahmedabad, these are spiced, garlic stuffed potato pakodas. Ahmedabadis have a different name for potatoes, "BATAKA". Gujaratis are so fond of pakodas, bhajiya as they call it, you will find a different variant of bhajiya the remotest of town you visit, which is their own version.

Ingredients Serving: 4

Small Potatoes ( slightly bigger than Baby Potatoes) 12
Oil for deep frying the Bhajiyas
For stuffing -
Garlic Gloves 1/2 cup
Red Chilli Powder 2-3 tsp (you can adjust more or less according to taste)
Coriander/Dhania Powder 1 tbsp
Cumin/Jeera Powder 1 tsp
Garam Masala Powder 11/2 tsp
Juice of 1 lemon
Chopped Coriander leaves 2 tbsp
Salt to taste
For batter -
Gram Flour/Besan 1 cup
asafoetida/hing a pinch
Red chilli powder 1/2 tsp
Carom Seeds/Ajwain 1/4 tsp
Salt to taste
Hot Oil 1 tsp
Juice of Lemon 1 tsp
Soda bicarb a pinch
Water to make batter

Instructions

Wash and boil the potatoes till they are slightly undercooked and firm. Cool and peel. Now using a sharp knife, make 2 crisscross cuts vertically through each potato, stopping just above the base, ensuring it remains intact at the bottom. Keep aside.
For stuffing, put the garlic cloves along with salt, red chilli, coriander and cumin powders in a mortar and pestle. Pound to a coarse paste. Take it out in a bowl, add garam masala powder, lemon juice and coriander leaves. Mix well.
Take a portion of the above mixture and stuff it in between the slits we have made in the potatoes. Press lightly and rotate each potato between your palms so that the filling inside sets well.
For batter, mix salt, red chilli powder, asafoetida and ajwain in gram flour. Make a smooth batter of coating consistency, adding water gradually to avoid forming lumps.
Heat oil in a kadhai/wok.
Add soda bicarb to the batter, sprinkle, lemon juice and hot oil over it. Whisk well.
Dip the prepared, stuffed potatoes in the batter, ensuring they are fully batter-coated. Deep fry in hot oil on a medium flame till they are golden, very much similar to batata/aloo/potato vadas.
Serve with chutney/dip of your choice.
Add the soda bicarb, lemon juice and hot oil to the batter just before you are about to fry the bhajiyas.

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