Thursday, 22 June 2017

Laal Bataka Nu Shaak (Pan-Fried Red Potatoes)

Dear Gujarati Food Made Easy Lovers

Today, I feel inspired to share with you another recipe. Hopefully, there will be more where they came from! :) Apologies (again) for my absence but I will yet again endeavour to post more recipes on a more consistent basis.

I have been away for work, travelling and following other interests so have admittedly (inadvertently) neglected this blog for which I hope I can make up for now. I know my entries have been sporadic but I would like to again thank you all for being loyal followers of my blog and am pleased to report that Gujarati Food Made Easy's following on Facebook has grown to nearly 5,000 followers! So thank you very much for your readership!

So here we go; here is the recipe for Laal Bataka Nu Shaak (Pan-Fried Red Potatoes):

(Red potatoes are available in all UK supermarkets)

Here is a picture of the final dish:

(serves 2 maybe 3 people)

This is what it looks like in the shop:


4 serving spoons sunflower oil
1 tsp mustard seeds
1 pinch asafoetida
6 medium-sized potatoes (sliced)
2 tsps salt
1 heaped tbsp ginger (grated)
1 tsp green chillies
0.5 tsp turmeric powder
0.25 tsp cumin-coriander powder

For later:

wedges of fresh lemon


1. Wash the potatoes well in warm water, peel them and wash them again in cold water until the water runs clear of the muddy deposits on the potatoes.

2. Slice the potatoes in half and then again into thin slices of about 3 millimetres each.

3. In a non-stick frying pan, heat the oil on a medium to high heat and when it is hot, add in the mustard seeds and temper them until they start to pop. Add in the one pinch of asafoetida as well.

4. Add in the potatoes and mix well. Keep the heat on medium to high.
5. Add in the rest of the ingredients in the order listed above.

6. Mix it all well and it should look like the picture above.
7. Cover the frying pan with a lid and cook on a medium heat for about 7 minutes.
8. Take off the lid and check that the potatoes are done by poking a knife through the thickest slice. If it goes though easily, then it is done.
9. If not, you can cook it further on a low heat with the lid off stirring occasionally - this will crisp up the sides of the potato slices to give it a crunchy texture. Cook until the centres of the slices are soft.

Serve hot, preferably with a squeeze of fresh lemon and this dish can be eaten with rotlis/chapatis.

So there you have it! A delicious new recipe for you to try out! Please do let me know how it turns out... many thanks!

Until next time, my friends...
Love and Namaste!
Bon appetit! xx

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