How to make Lasaniya Batata -

Potatoes cooked with a prominant garlic flavour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes , Garlic (लहसुन)

Cuisine : Gujarati

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Steamed Egg Katori Mexican Burger Masala Seviyan-SK Khazana Malwani Chicken Rawa Fry

Lasaniya Batata

Lasaniya Batata Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lasaniya Batata Recipe

  • Baby potatoes 300 grams

  • Garlic chopped 10 cloves

  • Oil 2 tablespo

  • Cumin seeds 1 teaspoon

  • Gram flour (besan) 1 cup

  • Coriander powder 2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Yogurt 1/2 cup

  • Fresh coriander leaves 1 tablespoon


Step 1

Peel the potatoes and slit from the centre, but do not split. Heat oil and fry till golden on medium heat.

Step 2

Heat 2 tablespoons of oil in a kadhai, add cumin seeds and cook till they crackle. Add chopped garlic and sauté for a while, but do not let it brown. Then add gram flour and cook for another five minutes on a slow heat.

Step 3

Add coriander powder, garam masala powder, red chilli powder, turmeric powder and cook for one minute.

Step 4

Remove the kadhai from heat and add yogurt, a little water and cook.

Step 5

Add half the chopped coriander and the fried potatoes.

Step 6

Cook on a very slow heat for 10-15 minutes.

Step 7

Serve hot garnished with the remaining chopped coriander.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.