Lasaniya Batata With Methi Thepla – Spicy Garlicky Potato Curry With Thepla – Gujarati Cuisine

Ingredients

• 300 grams baby potatoes
• 1 onion medium sized finely chopped
• 2 tomatoes medium sized finely chopped
• 3 tsp garlic red chilli chutney
• 1 tsp turmeric powder
• 3 tsp kashmiri red chili powder
• 1 tsp ginger chili paste
• 1/2 tsp jeera
• 1/4 tsp asafoetida
• 3 tsp oil
• 1 tsp garam masala
• 1 tsp sugar (optional)
• 1 tsp lemon juice
• 2 tsp chopped coriander
• Salt to taste
• Water as required
• 1 cup fresh green fenugreek leaves
• 1 cup wheat flour
• 4 tsp besan – gram flour
• 1/4 tsp hing
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp white sesame seeds
• 2 tsp oil
• Salt to taste
• Water as required to knead a dough
• Oil as required to shallow fry thepla

Steps

1. Boil baby potatoes in cooker, peel off skin, deep fry in oil till turns golden brown. Transfer in a plate.
2. In the same pan with left over oil of 3 tsp oil, add jeera and hing. Sauté chopped onionuntill turns translucent.
3. Add garlic chutney, sauté it. Add chopped tomatoes, cook till turns mushy and soft.
4. Add all masala, stir well for a couple of minutes till oil releases. Add fried baby potatoes, mix well.
5. Pour water as required to make semi thick gravy. Cook them with lid for more 2 minutes on simmer.
6. Squeeze lemon juice and sprinkle chopped coriander. It's ready to serve.
7. In a mixing bowl, take both flour, and all ingredients. Add water as required and knead a dough. Make equal size of balls.
8. Roll thepla, shallow fry on in oil both the sides. Make all thepla. Methi thepla are ready to serve.
9. It pairs with Thepla, roti, puri or paratha.
10. Serve warm the most favorable combination of lasaniya Batata with methi thepla.. Enjoy..