Lal Masala Bateta

 

A beloved Bohri mohalla-style potato chaat bursting with tang, spice & street charm

Yields: Serves 4 | Total Time: 25 minutes

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Cultural Notes

Lal Masala Bateta Chaat is a classic Bohri Mohalla street snack—a vibrant, masala chaat. It’s typically sold in alleyway stalls early afternoons, where neighbours and kids cluster around relishing each bite.

The dish’s signature garlic and Kashmiri chilli paste deliver deep flavour and an alluring red hue. Tang from tamarind juice, warmth from roasted cumin and garam masala, and freshness from mixed herbs make it irresistible and quick to assemble—perfect for those impromptu cravings. It's especially popular during winter and monsoon, creating warmth in every bite.

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Ingredients

Base

• 500 g boiled potatoes (cubed while still warm)

• 4 tbsp oil (neutral-flavoured)

Spice Blend & Paste

• 2 tbsp garlic paste

• 2 tbsp Kashmiri red chilli paste (for colour more than heat)

• 1 tsp roasted cumin powder (jeera powder)

• 1 tsp Kashmiri red chilli powder

• ½ tsp garam masala powder

Sauce & Garnish

• 3 tbsp tamarind juice (adjust sourness to taste)

• Handful mixed fresh herbs (coriander, mint)

• Salt, to taste

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Method

Step 1: Sauté the Masala

• Heat oil in a shallow kadhai or pan until shimmering.

• Add garlic paste, sauté briefly on low heat until aromatic but not browned.

• Stir in Kashmiri chilli paste; cook for 30 seconds, stirring to form a smooth red paste.

• Season with salt and Kashmiri red chilli powder, adjusting to taste.

• Pour tamarind juice, stirring quickly to bind the masala into a bright, glossy coating without making the mixture soupy.

Step 2: Spice It Up

• Add roasted cumin powder and garam masala; mix well so the oils separate slightly and the paste becomes glossy.

Step 3: Add Potatoes

• Add warm potato cubes, gently tossing to coat with the masala.

Step 4: Finish with Tang

7. Pour tamarind juice, stirring quickly to bind the masala into a bright, glossy coating without making the mixture soupy.

8. Cook for 2–3 minutes until everything heats through and flavours meld—remove from heat just before it dries.

Step 5: Garnish & Serve

9. Transfer to a serving plate or bowl. Sprinkle generously with mixed herbs.

10. Serve immediately—best enjoyed hot, straight from the kadhai.

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Chef’s Notes

• For extra tang, add a tsp of lemon juice when plating, though it's optional.

• This chaat stays fresh for 15–20 minutes; any longer, and it’s ideal to refresh by reheating lightly.

• Perfect paired with chana masala.