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    Home » Indian Vegan Recipes

    Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak

    Published: Jun 26, 2017 · Modified: Feb 14, 2018 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seeds and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. 

    Jump to Recipe   

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. | VeganRicha.com

    Potatoes are made in various ways in many regional cuisines in India. Roasted with whole spices, roasted with garam masala, crisped up with rice flour, curried with tomato curry, paired with other vegetables and so on. 

    There are also several family recipes with a twist that often become a favorite. These Gujarati potatoes are a variation of the dish one of my friends often had in her tiffin(lunch box) in middle school. Simply spiced with whole spices and finished with toasted sesame seeds or peanuts. This dry Bateta nu shaak is easy and flavorful. These potatoes make a great side or addition to an Indian meal. They also are a fun addition to wraps and sandwiches. 

    Make these spicy Indian Potatoes. Serve as a side with Dals or Curries or make breakfast wraps with other roasted veggies/spiced chickpeas, crunchy greens and chutneys. 

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. | VeganRicha.com

    Gujarat is a state in western India and has its own cuisine. The cuisine is known for simple flavors, celebrating vegetarian food, many interesting snacks (farsan), and some sweetness in savory dishes.


    More Batata from the blog

    • Indian Spiced Mashed potatoes. So Good!
    • Potato spinach lentil curry. Instant Pot
    • Spiced Potato and Cauliflower– Gobi Aloo
    • Potato Quinoa Patties 
    • Potatoes in tomato curry

    If you make these potatoes, let me know how they turned out and how you served them!

    Summer heat has started claiming its casualties. The temperature inside a car even with windows cracked open can reach heatstroke temperature anywhere from 120 to 170 degrees within 15 minutes. Please leave the dogs at home. Dogs cannot sweat and cool down. 

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak | VeganRicha.com

    Make these into wraps or add to a bowl. 

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. | VeganRicha.com

    Print Recipe
    5 from 7 votes

    Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Side
    Cuisine: Gluten-free, Indian, Vegan
    Servings: 4
    Calories: 167kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp organic safflower or coconut oil
    • 1/2 tsp (0.5 tsp) mustard seeds
    • 1/2 tsp (0.5 tsp) cumin seeds
    • 2 Tbsp sesame seeds
    • 1 tbsp minced ginger or paste
    • 1 tbsp minced garlic
    • 2 tsp minced green chile or paste 1 hot green chile
    • 1 tsp coriander powder
    • 1 tsp dried fenugreek leaves kasuri methi - optional
    • 1/2 tsp (0.5 tsp) turmeric powder
    • 1/3 tsp (0.33 tsp) or more cayenne/red chili powder
    • 3/4 tsp (0.75 tsp) salt
    • 3.5 cups (735 g) cubed potatoes 1/2 inch 3 med potatoes
    • 1 Tbsp toasted sesame seeds dried or fresh coconut flakes or crushed roasted peanuts for garnish
    • cilantro and lemon juice for garnish.

    Instructions

    • Heat oil in a large skillet at medium heat. When the oil is hot, mustard and cumin seeds and let them sizzle for 30 seconds. Add sesame seeds and cook them for half a minute or until they start to change color. Add ginger, garlic, chile and cook for a minute. Add the ground spices and mix and cook for a minute.
    • Add potatoes and salt and mix in. Cover and cook for 15 minutes. Stir once in between and add 1-2 Tbsp or so water to deglaze if needed.
    • Reduce heat to medium low and cook for another 10 minutes or until potatoes are tender and cooked through and starting to crisp on the edges. Garnish with cilantro and lemon juice. Garnish with toasted sesame seeds or coconut or chopped roasted peanuts and serve as a part of a meal with Dals/Curries, or make wraps with spiced beans/chickpeas, greens and chutneys of choice. .

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak
    Amount Per Serving
    Calories 167 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 473mg21%
    Potassium 790mg23%
    Carbohydrates 26g9%
    Fiber 5g21%
    Protein 6g12%
    Vitamin A 60IU1%
    Vitamin C 25.9mg31%
    Calcium 125mg13%
    Iron 7.3mg41%
    * Percent Daily Values are based on a 2000 calorie diet.

    Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Amisha Mehta

      November 08, 2022 at 7:28 am

      Hi – i find the potatoes sometimes stick to the base of the non stick pan – any idea why this could be happening or what i could do to prevent it?

      Reply
      • Richa

        November 08, 2022 at 9:27 am

        That’s the pan. Use a good non stick pan

        Reply
    2. Daisy

      July 01, 2019 at 12:10 am

      5 stars
      Delicious! Thank you!

      Reply
    3. Keren

      January 29, 2019 at 5:51 am

      5 stars
      Incredible. This is so delicious!
      The only thing is I just ate it on its own since I hadn’t had time to make anything else to go along with it. So the taste is pretty strong. I added some cashews to tone it down a bit which worked pretty well, and for what’s left I might just cook some red lentils or make yogurt from silken tofu to mix in.

      Reply
    4. Ling Foong

      April 01, 2018 at 10:07 pm

      5 stars
      Hi Richa,i am a beginner of vegan food,i love to try this beautiful recipe and i already can imagine the smell and taste of this potato dish.Can i blend the ginger and garlic together?

      Reply
      • Richa

        April 01, 2018 at 11:28 pm

        yes blend them to a paste and use.

        Reply
    5. Morgan

      October 12, 2017 at 10:51 pm

      5 stars
      This recipe is SO good. I’ve made it several times with various veg (including cauliflower and sweet potatoes and green beans) and it always turns out. Delicious.

      Reply
    6. Régine Bohar

      September 08, 2017 at 8:26 pm

      5 stars
      A wonderful recipe, which I made last night, as I happened to have all the ingredients. I wonder if it would work with curry leaves cooked into it? I might try it that way next time.

      Reply
    7. Linzi

      July 04, 2017 at 12:28 pm

      These look so amazing, can’t wait to make them and thanks including a message about dogs in cars in hot weather. People need to realise that hot cars are fatal for dogs. Not worth risking it!

      Reply
    8. Xena

      June 28, 2017 at 5:31 pm

      I made this for dinner tonite – the whole family really enjoyed and i served it with sauteed spinach and lentil (seasoned with spices) for an added protein boost. These came out so flavourful and crispy – absolutely delicious and I didn’t even have coriander powder or fenugreek. Mine needed about 40 minutes but I also used 5 large yellow potatoes. Will definately be a regular rotation in our house

      Reply
      • Richa

        July 04, 2017 at 2:43 pm

        Awesome!

        Reply
    9. Tandi

      June 28, 2017 at 9:04 am

      This recipe looks delish! I think this would be great in the instant pot, I will test it out and see how it works.

      Reply
      • Richa

        July 04, 2017 at 2:42 pm

        Great! let me know how it turned out

        Reply
    10. Neerali Parag

      June 27, 2017 at 3:03 am

      Oops sorry spell check: teflon not heflin

      Reply
    11. Neerali Parag

      June 26, 2017 at 11:36 pm

      Hi Richa love your recipes. Is 1 teaspoon of oil for 4 cups of potatoes enough to prevent it from sticking and burning?

      Reply
      • Richa

        June 26, 2017 at 11:45 pm

        It depends on your pan. With a good non stick, it hardly needs any oil to avoid sticking.

        Reply
        • Neerali Parag

          June 27, 2017 at 3:02 am

          I see, Please can you tell me which pan you use, I am very concerned about toxins from Heflin and similar and haven’t found one which I am entirely happy with.

          Reply
    12. Ora Gourarie

      June 26, 2017 at 5:09 pm

      Can I make this in the IP?

      Reply
      • Richa

        June 26, 2017 at 9:55 pm

        You can possibly make them in the IP. Saute for the first step. Add potatoes, salt and cook for 2 mins, Add 1/4 cup water and cook for on manual for 5 minutes. Quick release after 10. The texture will be a bit different and the potatoes might tend to burn without enough moisture.

        Reply
    13. in2insight

      June 26, 2017 at 4:32 pm

      5 stars
      This looks awesome!

      Not related, but happy you are posting recipes that work in the IP!
      Can’t wait to see what you come up with if and when you get / use an Air Fryer…

      Reply
    14. Louise

      June 26, 2017 at 1:49 pm

      This looks delicious will try it on the weekend. A girlfriend has just recommended me to your site. I have made the tumeric carrot muffins and we had the vegan meatloaf last night and it was amazing. Love the spices you use. Your recipes have made the transition into vegan exciting.

      Reply
      • Richa

        June 26, 2017 at 1:55 pm

        Awesome! so glad the muffins and loaf came out well!

        Reply
    15. Trixilie & Bea

      June 26, 2017 at 8:20 am

      5 stars
      Hi Richa,
      this sounds perfect. All these different spices and flavours… mmhhh… We still have a bit homemade peach ketchup in the fridge, so we think to eat your gujarati potatoes with a green salad and peach ketchup. What do you think, should we try it out?
      Hugs and Kisses
      Trixilie & Bea

      Reply
      • Fran

        June 26, 2017 at 5:04 pm

        Yes please! I love fruit butters on savory!

        Reply
      • Richa

        June 26, 2017 at 9:56 pm

        Sure, it should work. Let me know how they turned out!

        Reply

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