Lasaniya Batata

    A potato dish with a very light coating of masala, tasting very strongly of garlic with spices.

    1 person made this


    • 400 g potatoes (baby)
    • 3 Tbsp canola oil for frying
    • 1 Tbsp cumin seeds
    • 5 nos garlic pods
    • 75 g besan (gram flour)
    • 1 tsp turmeric powder
    • 2 tsp red chilli powder
    • 1 tsp salt
    • 2 tsp coriander powder
    • 150 g yogurt
    • pinch of kastoori methi powder (dry fenugreek seeds)
    • 20 g fresh green coriander


    1. Peel baby potatoes and gently prick with fork. Heat canola oil in kadai, add potatoes and deep fry on low heat until crisp and golden brown. Remove on absorbent paper.
    2. Heat 3 Tbsp of canola oil and add cumin. Once it crackles, add chopped garlic. Do not brown garlic; just let it sweat.
    3. Now turn heat low and add besan. Keep stirring for 2 minutes or until fragrant smell comes. Immediately add turmeric, red chilli powder, salt and coriander powder. Sauté well. Now add whisked yogurt and keep stirring until it comes to boil.
    4. Add fried potatoes, sprinkle methi powder and cook until potatoes absorb yogurt. Sprinkle with chopped coriander and serve hot.


    Yield: 6 servings. Nutritional Analysis per Serving Nutrients Amount Carbohydrates 24 g Protein 4.6 g Fat 17 g Saturated fat 2 g Cholesterol 6 mg Fiber 0.26 g Sodium 408 mg Calories 267

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