Recipe – Lehsunwala Bataka

Posted on Posted in Lehsun wala Bataka, Recipe, Traditional


There are meals, and then there are meals.


Lehsunwala bataka (Garlic Potatoes) is one such dish, which brings back memories like no other. It reminds us of summers gone by when we would return from school to a meal of piping hot rotis, and spicy lehsuna wala bataka subji made my Ba (grandma).

She passed this recipe to mom, who passed it to us, and now we present it to you. It is a simple dish, which you can whip up in under 30 minutes.

Hope you enjoy it!

Ingredients for the Lehsun Chatni

  • 2 whole garlic pods
  • 3 tbsp Red chilli powder
  • 1 tbsp Oil
  • Salt
  • Some water

Ingredients for the sabzi

  • 5-6 large potatoes
  • 3-4 large tomatoes
  • 1/2 tbsp Turmeric
  • 2 tsp red chilli powder
  • 1 tsp dhania powder
  • Some fresh coriander
  • Salt
  • 2bsp Oil

Lehsun wala Bataka


The Lehsun Chatni

  • Grind the garlic pods, red chilli powder, salt, oil and some water in a blender.
  • The chatni should be a fine paste
  • In case its powdery and lumpy add some water and grind it again, till a thick smooth paste is formed.
  • Set aside for use later.


This chatni can even be stored in the fridge up to a month and you could use it as an accompaniment with your food. You could also add a dash of this chatni to any other recipe to give that spiky garlicky twist!

The Making of the Sabzi

  • Pop the potatoes in a cooker.
  • Cook them  for only one whistle.
  • Shut the gas and wait till the steam escapes.
  • Get the potatoes out and allow them to cool.
  • Remember that the potatoes should only be half boiled at this stage. We intend to cook them through once more, so boiling them through and through now, would give you a mash in the end
  • Also allowing the potatoes to cool down is important. Peeling hot potatoes is painful yes and when you chop them up the pieces stick together and we don’t want that.
  • So once the potatoes are cooled down, peel them and chop them into 4 quarters each.
  • Sprinkle the turmeric, dhania powder, red chilli powder and salt. If you like it spicy you could add a little more red chilli powder. However we would leave that to your taste buds.


  • Set the potatoes aside.
  • In a pan or a kadhai add some oil. This sabzi needs a little more oil, but we leave that to your discretion again.
  • Once the oil is hot enough, pop in the lehsun chatni. The amount of chatni is again your decision depending on how spicy a dish you savour!




  • Give the chatni a quick stir.
  • Pop in your potatoes at this point.

  • Give this a quick mix,so the chatni coats your potatoes.



  • Alongside, dice the tomatoes in 4 quarters each.
  • Pop them in.

  • Give this a quick mix again.
  • Cover this for around 5-7 minutes or till the potatoes are cooked through. However take care that it does not get too mushy.
  • While the sabzi is getting done, chop up some fresh coriander.


  • Garnish with coriander and serve with hot phulkas or parathas.



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