Bhungra Bateta
Small whole potatoes slow-roasted in their skins with garlic, red chilli and Kutchi spices until dry and deeply flavoured — a rustic, almost forgotten Kutch village dish.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Clay pot or kadai
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 190 kcal
Instructions
- 1
Wash the baby potatoes, keeping their skins on. Prick them all over with a fork.
- 2
Heat oil in a clay pot or heavy kadai (deep pan). Sizzle mustard seeds, cumin seeds, and dried red chillies until they pop.
- 3
Add the crushed garlic. Fry gently until it turns golden and smells fragrant.
- 4
Add the potatoes, turmeric, chilli powder, and salt. Toss well until evenly coated.
- 5
Cover and cook on low heat for about 20 minutes, shaking the pot occasionally. The potatoes should be tender with dry, wrinkled skins.
- 6
Sprinkle amchur (dried mango powder) over the top. Toss once more to mix.
- 7
Garnish with coriander and serve hot.
Chef's tips
Keep the heat low and cook covered so the potatoes cook in their own steam without burning. Pricking the skins helps the spices soak in.
Ingredient substitutions
- baby potatoes → regular potatoes cut into large chunks
Storage
Refrigerate for up to 2 days.
Reheating
Reheat in a pan with a few drops of oil to re-crisp the skins.
Common mistakes to avoid
- •Cooking on high heat, which burns the skins before the inside cooks through.
Serving suggestions
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