Lasaniya Batata Recipe

Preparation

1. Soak the dry kashmiri red chilies in hot water for 20 to 30 minutes. Prior to soaking remove their stems and seeds. You can also rinse them before soaking.
2. When the chilies are soaking, rinse the baby potatoes first very well. Steam in a pot/pan (adding water as required) or pressure cook them till they are almost cooked.
3. If pressure cooking, then in a 2 litre stovetop pressure cooker, cook for 2 whistles adding water covering the potatoes. Pressure cook on medium heat.The potatoes should be cooked well, but not crumbly or mushy and should hold shape.
4. Let the pressure drop naturally in the cooker, then only open the lid. Drain all the water and set the potatoes aside to cool.
5. When they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. Keep aside.
6. Once the chilies are soaked, roughly chop or halve them. Add to a small grinder jar.
7. Next add chopped tomatoes, ginger and garlic cloves.
8. Add 1 to 1.5 tablespoons of water and grind to a smooth and fine paste. Keep aside

Pan frying potatoes

1. Heat 3 tablespoons oil in a pan.
2. Add the cooked potatoes.
3. Stir and begin to pan fry them and flip over when one side is golden or browned.
4. Pan fry till they become crisp and golden on medium-low to medium heat.
5. Remove the ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel. Continue to pan fry the ones which are not still getting crisp and golden.

Making lasaniya batata

1. In the same pan, some oil will be left. Add the following spices - 1 tej patta and ½ teaspoon cumin seeds. Stir on low heat till the cumin seeds splutter.
2. Now add chopped onions.
3. On a low to medium heat, stir and sauté the onions till they turn translucent and are softened.
4. Keep the heat to its lowest and then add the ground spice powders - a pinch of asafoetida, turmeric powder, kashmiri red chili powder, coriander powder and cumin powder.
5. Stir and mix the spices.
6. Add the ground masala paste. Stir and mix very well.
7. Saute the masala on a low to medium heat till it becomes glossy and you see oil releasing from the sides.
8. Then add salt as per taste.
9. Add water. Simmer the curry on a low to medium heat for a minute.
10. Add the pan fried potatoes. Stir and mix very well.
11. Cover the pan with lid. Simmer for 6 to 7 minutes on low heat.
12. While serving, you can garnish with some chopped coriander leaves. You can also sprinkle some chaat masala from top before serving. 
13. Serve Lasaniya Batata with chapati, phulka or bajra roti or jowar roti.