Bhungara Batata is an iconic combination served on the streets of Gujarat. The yellow hollow fryums are called Bhungara in Gujarat and these crispy fried snacks are dipped into the tantalizing potato dish.
Ingredients of Bhungara Batata
10-12 Yellow Hollow Fryums
1 cup Baby Potatoes
1 tbsp Ginger Garlic Paste
1 cup Tomato Puree
1 large Onion (Chopped Finely)
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tbsp Kashmiri Red Chili Powder
1 tbsp Dried Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
to taste Salt
How to Make Bhungara Batata
1.In a pan, heat some oil and add cumin seeds and asafoetida, mix this for a while and then add ginger garlic paste and cook until the raw smell is gone.
2.Add chopped onions and cook until soft, add tomato puree and cook for a while.
3.Add all the dried spices like turmeric, chili powders, coriander, and garam masala, and salt according to taste.
4.Once everything is mixed well and cooked, add boiled baby potatoes and mix for some time.
5.Once the baby potatoes are well coated with the masala, take off the heat and keep them aside.
6.Fry the yellow fryums and serve hot and crispy with the batata.