Kathiyawadi Lasaniya Bataka Recipe | Spicy Garlic Potato Curry from Gujarat
Learn how to make authentic Kathiyawadi Lasaniya Bataka — a fiery garlic potato curry from Gujarat. Perfect with bajra rotla, curd, or khichdi. Step-by-step recipe with tips and serving ideas!
Kathiyawadi Lasaniya Bataka — the pride of Gujarat’s Kathiyawad region — is a fiery, rustic, and flavor-packed garlic potato curry that perfectly embodies the soul of Kathiyawadi cuisine.
“Lasaniya” means garlic-infused, and “Bataka” means potatoes — together they form one of the most iconic vegetarian curries of rural Saurashtra. This recipe is pure comfort for spice lovers, best enjoyed with bajra rotla, chaas, and fresh onion salad.
About Kathiyawadi Lasaniya Bataka
Kathiyawad, the western region of Gujarat, is known for its bold use of garlic, chili, and oil — all used generously to balance the dry climate and enhance digestion. Lasaniya Bataka is a winter special dish, prepared with small baby potatoes simmered in a thick, spicy garlic masala.
This dish stands out because:
It uses lots of garlic and red chili, yet remains balanced and earthy.
No onion or tomato base — it’s purely garlic, chili, and potato magic.
It pairs beautifully with bajra rotla and chaas — the classic Kathiyawadi trio.
Ingredients for Kathiyawadi Lasaniya Bataka
Main Ingredients
- 12–15 small baby potatoes (or 4 medium potatoes, cubed)
- 15–20 garlic cloves (peeled)
- 2 tbsp Kashmiri red chili powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp asafoetida (hing)
- ¼ tsp turmeric powder
- 1 tbsp coriander powder
- Salt to taste
- 3 tbsp groundnut oil (preferred for authentic flavor)
- Fresh coriander leaves for garnish
- Water as required
Preparation Steps
Step 1: Boil and Peel Potatoes
Wash and boil the baby potatoes until just tender.
Peel and keep aside. Avoid overcooking; they should hold shape.
Step 2: Prepare Garlic Masala Paste
In a small mixer jar, grind garlic cloves with 1 tbsp water and a pinch of salt into a coarse paste.
This paste is the heart of the lasaniya masala.
Step 3: Make the Masala
Heat groundnut oil in a kadhai.
Add mustard seeds, cumin seeds, and let them splutter.
Add asafoetida and turmeric.
Immediately add the garlic paste and sauté on low flame until raw smell disappears (2–3 minutes).
Step 4: Add Spices
Add red chili powder, coriander powder, and salt.
Stir well — the oil will separate slightly and release a deep red hue.
Step 5: Add Potatoes
Add boiled potatoes and toss gently to coat with the masala.
Add a splash of water if needed for gravy consistency.
Cover and cook on low flame for 5–6 minutes.
Step 6: Finish and Garnish
When the masala thickens and coats the potatoes evenly, turn off the flame.
Garnish with fresh coriander and a squeeze of lemon juice.
Serving Suggestions
Serve hot with bajra rotla and chaas (buttermilk) — a rustic Gujarati combination.
Also pairs well with jeera rice, dal khichdi, or rotis.
Add raw onion rings and green chili for a truly Kathiyawadi touch.
Recommended Pairings:
Health Benefits
While this recipe is indulgent, it still carries health perks:
Garlic aids digestion, boosts immunity, and improves heart health.
Groundnut oil provides healthy fats suitable for dry climates.
Potatoes give quick energy and fiber.
Naturally vegan and gluten-free.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat on a tawa or pan with a splash of water to retain softness.
Avoid microwaving — it dries out the masala.
Quick Facts
| Detail | Info |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
| Serves | 3–4 people |
| Cuisine | Gujarati (Kathiyawadi) |
| Spice Level | High |
| Course | Main Curry Dish |
Pro Tips for Perfect Lasaniya Bataka
Use groundnut oil for authentic earthy flavor.
Don’t burn the garlic — sauté only till light golden.
Adjust chili powder based on heat tolerance.
Use baby potatoes for best texture and presentation.
For milder flavor, add a spoon of curd before serving.
Cultural Insight
Kathiyawadi cuisine is rooted in resilience — designed for farmers working in hot, dry fields. Dishes like Lasaniya Bataka, Sev Tameta, Ringan No Olo, and Rotla evolved as hearty, sustaining meals with minimal ingredients.
In many Kathiyawadi homes, Lasaniya Bataka is served for Sunday lunch or festive village gatherings. It symbolizes warmth, spice, and bold Gujarati identity.
Author Pack (EEAT Compliant)
Author: Bhima Devraj
About the Author: Bhima is the founder of Bhimascook.com, specializing in authentic Indian vegetarian cuisine with a focus on Gujarati heritage dishes. His recipes preserve traditional flavors while meeting modern kitchen standards.
Reviewed By: Food Researcher & Dietitian — Richa Mehta
FAQs About Kathiyawadi Lasaniya Bataka
1. What makes Lasaniya Bataka different from Aloo Sabzi?
It’s garlic-heavy, oil-rich, and uses no onion or tomato — a hallmark of Kathiyawadi style.
2. Can I make it less spicy?
Yes, reduce chili powder and add ½ tsp jaggery for balance.
3. What can I serve with Lasaniya Bataka?
Bajra rotla, chaas, onion salad, or even steamed rice.
4. Can I use regular refined oil instead of groundnut oil?
Yes, but groundnut oil enhances the smoky, authentic flavor.
5. Is Lasaniya Bataka vegan?
Completely vegan and gluten-free — no dairy or wheat used.
Useful Links
The Kathiyawadi Lasaniya Bataka Recipe brings fiery garlic flavor and Gujarati warmth straight to your plate. With bold spices, hearty potatoes, and rustic aroma, this dish defines authentic Kathiyawadi comfort food.
Try it once, and it’ll earn a permanent spot in your weekend menu. Serve it with bajra rotla and chaas for the full Gujarati experience!
