Batata puri is famous street food in the city of Surat, Gujarat made with thin potato slices coated with besan batter. It is served with besan kadhi or chutney and fried chilies. This basen kadhi(chutney) ย is slightly spicy, tangy, and different than regular chutney. These batata puris are easy to make with all available ingredients in your kitchen. Do try this!
The key to making tasty batata puri and besan kadhi (chutney) at home are
For batata puri
- Firstly, make thin and medium size potato slices. Do not make long batata slices otherwise, puri will not puff up properly.
- Besan batter should be slightly medium thick and have a coating consistency.
- Lastly, for frying, add batata puri on high flame, and then on medium flame to make it crispy and golden brown. do not fry them on low flame otherwise, it absorbs oil and turns soggy.
For besan kadhi (chutney)
- Firstly, ensure the quality of the besan flour is good and not stale. if it is stale, it will form lumps without the smooth consistency.
- Cook kadhi (chutney) on a medium flame for 2-3 minutes, so besan is properly cooked and chutney becomes slightly thick.
- The kadhi (chutney) has to be served warm or immediately after it is prepared. Once it is cooked, it may turn thicker in consistency hence add water before preheating it.
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Recipe Video
batata Puri Recipe | surat famous batata puri | besan chutney | Indian Street Food
Ingredients
For batata puri
- 2 medium size potatoes
- 1 cup besan - gram flour
- Salt to taste
- Pinch of hing
- ยผ tsp turmeric powder
- ยฝ tsp red chilli powder
- ยฝ tsp coriander powder
- ยฝ cup water or as required
- 1/8 tsp or pinch of baking soda
- 1 tbsp hot oil
- Oil for deep frying
For besan kadhi (chutney)
- 4 tbsp yogurt - dahi
- 2 tbsp besan - gram flour
- Salt to taste
- ยผ tsp black salt
- 1/8 tsp citric acid - limbu na phool
- 1 tsp sugar
- ยผ tsp turmeric powder
- 1 tsp green chilli paste
- ยฝ tsp ginger paste
- 1.5 cup water
- 1 tbsp oil
- ยฝ tsp mustard seeds
- Pinch of hing
- Some coriander leaves
Instructions
Making batata puri
- in a mixing bowl, add the besan, salt, hing, turmeric powder, red chilli powder, and coriander power and mix well.
- add water gradually to make a smooth batter make sure there should not be any lumps.
- Use a whisk to whisk the batter nicely, whisk for at least 2-3 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
- Once whisked well, let the batter rest for a minimum time of 10-15 minutes.
- Now peel the potato skin and make medium and thin potato slices.
- Wash potato slices with water to remove its excess starch.
- Remove water and dry potato slices.
- Set oil on medium heat for deep frying, whisk the batter once again & add baking soda and hot oil. mix well.
- Add potato slices into batter and coat with it. remove extra batter from slices.
- Add coated slices in hot oil for deep frying, splash hot oil on puri so it will puff up.
- Now keep the flame on medium and fry puri till it golden brown in color.
- Now drain off over wire rack and fry all puris into same way.
- For fried green chillies, make medium size chilli pieces, briefly fry green chillies for 15-20 seconds and sprinkle some salt on it. serve with batata puri.
For besan kadhi (chutney)
- In a bowl, mix besan, yogurt, salt, black salt, turmeric powder, citric acid, sugar, green chilli paste and ginger paste. Mix well and make lump free mixture.
- Then add 1.5 cup water and mix well.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds, hing andcurry leaves. sautรฉ it.
- Now lower the flame and add kadhi mixture gradually and mix well.
- than let it simmer for 2-3 minutes or till it becomes thick.
- When kadhi is slightly thick, then turn off the stove .
- Besan kadhi (chutney) is ready to serve with batata puri.
Notes
For batata puri
- Besan batter has a medium thick consistency and coated the backside of the spoon very well.
- make thin and medium size potato slices.
- oil temperature should be high when you add batata puri to it.
- fry batata puri on medium heat.
- there are no lumps in kadhi/chutney mixture.
- stir continuously after adding kadhi/chutney mixture into the pan.
- cook kadhi for 3 minutes, so besan will cook properly.
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