Masala Bateta (Potatoes in Spicy Tomato Gravy)

This is basically fries (or chips as we say in E. Africa) slathered with a thick, spicy and tangy tomato gravy. I eat them with kadhi and khichri on the days I’m good. On my bad days, I eat them with ketchup. On my ok days, I eat them with rotlis. For a lower-fat version, less-taste version you can boil the potatoes instead of frying them.

Recipe: Masala Bateta

Also known as: Masala Chips

CategoriesMain DishesOther

Accompaniments: Kadhi and Khichri or Rotli

Servings: 2


Peel 3 large potatoes and either cut them in the shape of fries or slice them into medium-thick rounds. Deep fry till golden and drain on paper towels.

Apart from the lemon juice, whisk the following ingredients together:

  • 3 Tbsp tomato puree
  • 1/2 tsp dhana/coriander powder
  • 1/2 tsp jeeru/cumin powder
  • or you can use 1 tsp of dhana jeeru powder
  • 1 tsp garlic paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp chili powder (or to taste)
  • 2 Tbsp lemon juice (optional)

Heat 2 Tbsp of vegetable oil and add the whisked ingredients. Let the mixture cook until it darkens slightly and you can see some oil separating on the sides. Add the lemon juice if using and add the fried potatoes. Garnish with cilantro.

Will upload pics of the process very soon.


2 responses to “Masala Bateta (Potatoes in Spicy Tomato Gravy)

  1. Pingback: Khichri « The 'Khoji' Cook·

  2. Pingback: Kadhi « The 'Khoji' Cook·

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