How to make a very hot and spicy Bhavanagar's Garlic Bhungla Potatoes

 Bhavanagar's Famous Garlic Bhungla Potatoes recipe

How to make a very hot and spicy Bhavanagar's Garlic Bhungla Potatoes 

What are the basic ingredients in making Bhavanagar garlic Bhungla Potatoes?

• 15-20 small potatoes
• 8-10 cloves of garlic
• 1 1/2  -  teaspoon salt
• 2 tbsp oil for dipping
• 1/2 tsp cumin powder
• 2-3 teaspoons of Kashmiri red chilies
• 1/2  - teaspoon of turmeric
• 1/4 teaspoon asafoetida
• 1 teaspoon lemon juice
• 1/4 teaspoon chaat masala
• 200 grams of golden pipe fingers fryums (Bhungla)
• Finely chopped coriander
• oil for frying

How to make a Bhavanagar garlic Bhungla Potatoes Step by Step 

Step-1: First heat oil in a pan. Now when the oil is hot, fry the raw bhungla. Then add water to a cooker, add a small potato and a small spoon of  salt, play 3 whistles and boil the potato until it become slightly firm.

Step-2: After the potato cools down in the cooker, take out the potato and cool it. peel it. 

Step-3: Now we will make special masala for garlic bhungla. For this, add garlic bud, roasted cumin powder, salt to taste, Kashmiri red chili powder, turmeric powder and coriander cumin powder in a mixer jar and crush it. The spice is ready.

Step-4: Now put two spoons of oil in pan and fry the potato. and take it out in bowl. Then put two to three spoons of oil again in the same pan, when the oil gets hot, add asafoetida and the prepared masala and saute it on low flame.

Step-5: Now add half a cup of water to this so that the spices do not burn. Let this garlic paste simmer a little. Now when all the water is burnt from the garlic paste, add the fried potatoes to it and coat it well with the spices and let it cook till the spices become dey. Now add finely chopped coriander to this and mix well and switch off the flam. Then add lemon juice and mix well. Then lastly add chaat masala to this and mix well. 

Step-6: Now our very hot and spicy bhavanagar's famous Garlic Bhungla Potatoes are ready to serve. Garnish with chopped coriander and serve.

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