Authentic Gujarati Lasaniya Batata with Warm Methi Thepla
Tender baby potatoes simmered in a fiery, garlicky tomato gravy that captures the vibrant spirit of Gujarati cuisine. Paired with aromatic fenugreek flatbreads for a comforting meal.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prick the boiled baby potatoes lightly with a fork and set aside.
2
Heat oil in a heavy-bottomed pan, add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
3
Add the crushed garlic and sauté on medium heat until golden and aromatic.
4
In a small bowl, whisk together tomato puree, gram flour, red chilli powder, turmeric, coriander-cumin powder, and salt.
5
Pour the tomato-spice mixture into the pan and cook until the oil separates from the masala.
6
Add the potatoes and half a cup of water, gently mixing to coat them well in the gravy.
7
Cover and simmer on low heat for 10 minutes until the flavors infuse deeply.
8
Prepare the thepla by mixing wheat flour, chopped methi, curd, spices, and a little oil to form a soft dough.
9
Roll out thin circles from the dough and cook them on a hot tawa with ghee until golden spots appear.
10
Garnish the hot lasaniya batata with fresh coriander and serve immediately alongside the warm methi theplas.
Ingredients
500 grams baby potatoes, boiled and peeled
20 cloves garlic, finely crushed
2 large tomatoes, pureed
2 tablespoons besan (gram flour)
1 tablespoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
3 tablespoons mustard oil or ghee
Fresh coriander leaves for garnish
Salt to taste
2 cups whole wheat flour for thepla
1 cup fresh fenugreek (methi) leaves, chopped
1/2 cup curd
Water as needed for dough
*This AI-generated recipe may contain inaccuracies.