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bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta


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Bhungara Bateta

bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with 29 amazing images.

bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta is a tasty snack from west of India. Learn how to make Bhavnagar style bhungara bateta.

To make bhungara bateta, 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. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes. 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. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally. Garnish it with coriander and peanuts. Serve immediately with pipe fryums.

Jazz up your day with a portion of spicy bhungara bateta. This all-time favourite Gujarati street food is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and most spice powders typically found in the masala dabba of Gujaratis.

Bhavnagar style bhungara bateta 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 pipe fryums. The combo is simply awesome, and definitely a must-try!

You can also try other Gujarati treats like Patra or Phoolwadi.

Tips for bhungara bateta. 1. Prefer to use cooked baby potato halves for this recipe as it is easily picked with pipe fryums (bhungara). 2. Use fresh tomato pulp only. Not readymade tomato pulp. 3. Kashmiri chilli powder adds a nice red colour to the gravy. But if you don’t have it, replace it with chilli powder. 4. Serve it immediately before it dried out.

Enjoy bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with step by step photos.

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Bhungara Bateta, Gujarati Street Food recipe - How to make Bhungara Bateta, Gujarati Street Food

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For Bhungara Bateta
2 cups boiled baby potato halves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp ginger (adrak) paste
1/2 tbsp garlic (lehsun) paste
1/2 cup finely chopped onions
3/4 cup fresh tomato pulp
1 tsp kashmiri red chilli powder
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
salt to taste

For The Garnish
2 tbsp salted peanuts
2 tbsp chopped coriander (dhania)

For Serving With Bhungara Bateta
2 cups pipe fryums
Method

For bhungara bateta
    For bhungara bateta
  1. To make bhungara bateta, 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 the bhungara bateta immediately with pipe fryums.

Bhungara Bateta video by Tarla Dalal

Bhungara Bateta, Gujarati Street Food recipe with step by step photos

If you like bhungara bateta
  1. If you like bhungara bateta, also try other Gujarati recipes like 

What is bhungara bateta made of?
  1. Bhungara bateta is made of 2 cups boiled baby potato halves, 3 tbsp oil, 1/2 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 1/2 tsp ginger (adrak) paste, 1/2 tbsp garlic (lehsun) paste, 1/2 cup finely chopped onions, 3/4 cup fresh tomato pulp, 1 tsp kashmiri red chilli powder, 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi) and 1/2 tsp coriander (dhania) powder.

    For The Garnish
    2 tbsp salted peanuts
    2 tbsp chopped coriander (dhania)

    For Serving
    2 cups pipe fryums

What are pipe fryums, bhungara
  1. Pipe fryum is a hollow cylindrical tube in shape and is available in different colours. You might remember these pipe fryums from your childhood days when you wore them as rings in all the finger and eat them. They can be eaten as a snack by itself. 

How to make fresh tomato pulp
  1. To make tomato pulp recipe | fresh tomato pulp | tomato pulp at home | boil a vesselful of water in a deep pan.
  2. Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.
  3. This recipe makes use of ¾ cup of tomato pulp. You can make only half the recipe or use half the pulp and store the remaining in the freezer. Learn how to make fresh tomato pulp in detail.

How to make bhungara bateta
  1. To make bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta, heat 3 tbsp oil in a broad non-stick pan.
  2. Add 1/2 tsp cumin seeds (jeera). 
  3. When the seeds crackle, add 1/4 tsp asafoetida (hing).
  4. Sauté on a medium flame for few seconds.
  5. Add 1/2 tsp ginger (adrak) paste.
  6. Add 1/2 tbsp garlic (lehsun) paste. If you wish you can make ginger garlic paste and store it in the freezer. Learn how to make ginger garlic paste.
  7. Add 1/2 cup finely chopped onions.
  8. Cook on a medium flame for 2 minutes.
  9. Add 3/4 cup fresh tomato pulp.
  10. Add 1 tsp kashmiri red chilli powder. We have used Kashmiri chilli powder for a =n attractive red colour. 
  11. Add 1/2 tsp chilli powder.
  12. Add 1/4 tsp turmeric powder (haldi).
  13. Add 1/2 tsp coriander (dhania) powder.
  14. Add salt to taste.
  15. Cook on a medium flame for 4 minutes while stirring occasionally.
  16. Add 2 cups boiled baby potato halves.
  17. Add approximately 1 cup of water.
  18. Mix well gently and cook on a medium flame for 5 minutes while stirring occasionally.
  19. Garnish it with 2 tbsp salted peanuts.
  20. Also garnish with 2 tbsp chopped coriander (dhania).
  21. Serve bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta immediately with 2 cups pipe fryums.

Tips for bhungara bateta
  1. Prefer to use cooked baby potato halves for this recipe as it is easily picked with pipe frymes (bhungara). 
  2. Use fresh tomato pulp only. Not readymade tomato pulp. See above for recipe of fresh tomato pulp.
  3. Kashmiri chilli powder adds a nice red colour to the gravy. But if you don’t have, replace it with chilli powder. 
  4. Serve it immediately before it dried out. 

Nutrient values (Abbrv) per serving
Energy208 cal
Protein2.1 g
Carbohydrates24.3 g
Fiber2.4 g
Fat11.4 g
Cholesterol0 mg
Sodium16.5 mg

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