Uploaded July 2026 | Updated September 2026, 3 weeks ago
Kathiyawadi Lasaniya Bateta is a fiery, garlicky, and tangy Kathiyawadi classic recipe that's packed with bold flavours. The base of the recipe is a delicious lasoon ki chutney cooked with a simple tadka and the dish turns out absolutely incredible. It pairs perfectly with bajre ka rotla, or some khidchdj and this season is one of the best times to enjoy this spicy yet comforting dish.🌶️🧄🥔
I've shared the full written recipe below, so do give it a try and let me know how you like it. Happy cooking! ❤️
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Lasaniya Bateta
Prep Time: 15–20 minutes
Cooking Time: 20–25 minutes
Serving: 4-5 people
Ingredients:
Spiced Potatoes
BOILED BABY POTATOES | उबले बेबी आलू 500 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
BLACK SALT | काला नमक 1/4 TSP
GROUNDNUT OIL | मूंगफली का तेल 1–2 TSP
Garlic Paste
GARLIC | लहसुन 35 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1/2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
SALT | नमक A LARGE PINCH
WATER | पानी AS REQUIRED
Final Cooking
GROUNDNUT OIL | मूंगफली का तेल 2–3 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ASAFOETIDA | हींग 1/4 TSP
ONION | प्याज़ 1 LARGE SIZED (CHOPPED)
TOMATO | टमाटर 1 MEDIUM SIZED (CHOPPED)
SALT | नमक A PINCH
HOT WATER | गरम पानी AS REQUIRED
SPICED POTATOES | AS PREPARED
HOT WATER | गरम पानी AS REQUIRED (TO ADJUST CONSISTENCY)
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To marinate the potatoes, add kashmiri red chilli powder, turmeric, black salt, and groundnut oil to the potatoes and mix well so every potato is evenly coated with the masala. Set aside.
Take a mortar and pestle and add the garlic with a large pinch of salt. Pound it into a coarse paste.
Add the Kashmiri red chilli powder and spicy red chilli powder and mix it into the pounded garlic. This is basically the garlic chutney base that will majorly flavour the dish.
Transfer this to a bowl and add coriander powder, turmeric, and cumin powder. Add water gradually and mix into a thick paste.
Take a kadhai on high flame and add groundnut oil. Let it get warm.
Add the spiced potatoes and fry on high flame, stirring as you go, until they develop a light texture on the outside, about 3–4 minutes. Transfer them to a bowl and set aside. This step is optional but it helps to develop a nice texture.
In the same oil, add cumin seeds and hing and let them crackle. Add the chopped onion, stir, and cook on high flame for 3–4 minutes until the onion softens.
Add the prepared garlic paste along with the chopped tomato and a pinch of salt. Stir and cook on high flame for 2–3 minutes until the raw smell of the garlic fades completely.
Add hot water to bring the masala to a thick, slightly loose consistency. Cover and cook on medium flame for 3–4 minutes until the tomato is fully cooked through and no raw smell remains.
Add the fried potatoes and mix well so everything comes together. You can serve it dry at this stage, but if you want a little more gravy, add a splash of hot water and stir. The consistency should be semi-thick, coating the potatoes without being watery.
Taste and adjust salt. Finish with a pinch of garam masala and mix through. Add fresh coriander and stir lightly.
Your garlicky, spicy and super delicious Lasaniya Bateta is ready. Serve hot with bajre ka rotla, rice or khichdi.
#YFL #SanjyotKeer #lasaniyabateta #aloorecipe
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Marinating Potatoes 1:12
Garlic and Red Chilli Paste 1:44
Shallow Frying Potatoes 3:20
Tempering and Final Cooking 4:10
Plating 6:13
Outro 7:19
Kathiyawadi Lasaniya Bateta is a fiery, garlicky, and tangy Kathiyawadi classic recipe that's packed with bold flavours. The base of the recipe is a delicious lasoon ki chutney cooked with a simple tadka and the dish turns out absolutely incredible. It pairs perfectly with bajre ka rotla, or some khidchdj and this season is one of the best times to enjoy this spicy yet comforting dish.🌶️🧄🥔
I've shared the full written recipe below, so do give it a try and let me know how you like it. Happy cooking! ❤️
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Lasaniya Bateta
Prep Time: 15–20 minutes
Cooking Time: 20–25 minutes
Serving: 4-5 people
Ingredients:
Spiced Potatoes
BOILED BABY POTATOES | उबले बेबी आलू 500 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
BLACK SALT | काला नमक 1/4 TSP
GROUNDNUT OIL | मूंगफली का तेल 1–2 TSP
Garlic Paste
GARLIC | लहसुन 35 GRAMS
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1/2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
SALT | नमक A LARGE PINCH
WATER | पानी AS REQUIRED
Final Cooking
GROUNDNUT OIL | मूंगफली का तेल 2–3 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ASAFOETIDA | हींग 1/4 TSP
ONION | प्याज़ 1 LARGE SIZED (CHOPPED)
TOMATO | टमाटर 1 MEDIUM SIZED (CHOPPED)
SALT | नमक A PINCH
HOT WATER | गरम पानी AS REQUIRED
SPICED POTATOES | AS PREPARED
HOT WATER | गरम पानी AS REQUIRED (TO ADJUST CONSISTENCY)
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To marinate the potatoes, add kashmiri red chilli powder, turmeric, black salt, and groundnut oil to the potatoes and mix well so every potato is evenly coated with the masala. Set aside.
Take a mortar and pestle and add the garlic with a large pinch of salt. Pound it into a coarse paste.
Add the Kashmiri red chilli powder and spicy red chilli powder and mix it into the pounded garlic. This is basically the garlic chutney base that will majorly flavour the dish.
Transfer this to a bowl and add coriander powder, turmeric, and cumin powder. Add water gradually and mix into a thick paste.
Take a kadhai on high flame and add groundnut oil. Let it get warm.
Add the spiced potatoes and fry on high flame, stirring as you go, until they develop a light texture on the outside, about 3–4 minutes. Transfer them to a bowl and set aside. This step is optional but it helps to develop a nice texture.
In the same oil, add cumin seeds and hing and let them crackle. Add the chopped onion, stir, and cook on high flame for 3–4 minutes until the onion softens.
Add the prepared garlic paste along with the chopped tomato and a pinch of salt. Stir and cook on high flame for 2–3 minutes until the raw smell of the garlic fades completely.
Add hot water to bring the masala to a thick, slightly loose consistency. Cover and cook on medium flame for 3–4 minutes until the tomato is fully cooked through and no raw smell remains.
Add the fried potatoes and mix well so everything comes together. You can serve it dry at this stage, but if you want a little more gravy, add a splash of hot water and stir. The consistency should be semi-thick, coating the potatoes without being watery.
Taste and adjust salt. Finish with a pinch of garam masala and mix through. Add fresh coriander and stir lightly.
Your garlicky, spicy and super delicious Lasaniya Bateta is ready. Serve hot with bajre ka rotla, rice or khichdi.
#YFL #SanjyotKeer #lasaniyabateta #aloorecipe
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Marinating Potatoes 1:12
Garlic and Red Chilli Paste 1:44
Shallow Frying Potatoes 3:20
Tempering and Final Cooking 4:10
Plating 6:13
Outro 7:19
