Ingredients
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5-6 garlic cloves
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5-6 dry Kashmiri Red Chilies (soaked in warm water for 2 hours)
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1/2 tsp Kashmiri Mirchi Powder
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Salt to taste
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1/2 kg baby potatoes (boiled; pressure cooked for 1 whistle for faster cooking)
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2 tbsp oil
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2 tsp coriander powder
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1 tsp chili powder
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1/2 tsp hing (asafoetida)
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1 tsp garam masala
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Fresh coriander for garnish
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Fried bhungla (finger-size fryums) for serving
About
I absolutely love bringing the vibrant streets of Surat straight into my kitchen! This Surati Bhungla Batata is packed with fiery garlic chutney and warm spices, taking me right back to those beautiful childhood evenings. Roasting the potatoes in my Nester Air Fryer makes the whole process completely effortless. You have to try the classic street-style bite: press the crispy bhungla right into the soft, spiced potato until it is fully stuffed, and enjoy that perfect crunch!
Nutrition
These potatoes provide a great source of energy and potassium, while the generous use of garlic and turmeric brings excellent anti-inflammatory and antioxidant properties to your meal.
Estimated Nutritional Values (Assumes 4 servings):
Calories: 185 kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Steps
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1
Done
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To make the garlic chutney, combine the garlic cloves, soaked Kashmiri red chilies, Kashmiri mirchi powder, and salt in a mortar and pestle or grinder. Pound everything until you get a smooth consistency. Keep the garlic chutney aside. |
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2
Done
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In the Nester bowl, add 2 tbsp of oil. |
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3
Done
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Add the prepared garlic chutney, coriander powder, turmeric powder, chili powder, hing, and garam masala into the oil. Add salt as required. |
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4
Done
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Mix everything well, then add the boiled baby potatoes. Toss gently to make sure the masala coats the potatoes completely. |
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5
Done
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Select the roast mode and cook these potatoes at 190 degrees. Stir once in between to ensure they roast evenly. |
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6
Done
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Once perfectly roasted, garnish the potatoes with fresh coriander. |
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7
Done
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7. Serve the delicious batata with fried bhungla. To eat it like a true Surati, press the bhungla into the batata a few times until the fryum is fully filled with the spiced potato inside, and enjoy! |
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8
Done
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Zero-Waste & Substitutes Zero-Waste: I always look at leftovers with love! If you have leftover spiced potatoes, mash them up the next morning to make a brilliant, flavorful stuffing for grilled sandwiches or parathas. Also, do not throw away the water used to soak the Kashmiri chilies; use it to adjust the consistency of your chutney or add it to a dal for extra flavor. Substitutes: If baby potatoes are not available, simply take regular potatoes, boil them, and cut them into large cubes. If you want a milder flavor, you can swap the regular chili powder for extra Kashmiri chili powder to keep the vibrant red color without the sharp heat. |
