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pakistani street food style batata harra on a black plate
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4.70 from 13 votes

Pakistani style batata harra

Street style food, made with Potato cubes rubbed with fusion style Arabian and Pakistani spices, fried to a golden brown color, topped with a yogurt mayo sauce, green onions and tomatoes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Fusion Food, pakistani
Servings: 4 servings
Calories: 302kcal
Author: Wajiha

Ingredients

For Spice rub

  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp paprika powder
  • 1/2 tsp black pepper powder
  • 1 tsp Sumac

For the Yogurt sauce

  • 3 tbsp yoghurt
  • 2 tbsp Mayo
  • 1 tsp garlic powder
  • 1 pinch salt
  • 1 tsp lemon juice.

Other Important things

  • 4 medium potatoes peeled and diced into ½ inch cubes
  • 1 tsp salt
  • 1 tbsp vinegar
  • 1 medium tomato finely chopped
  • 1/2 stalk spring onions. finely chopped
  • 1/2 tsp Chat masala or dahi bara masala optional
  • Oil - quantity according to cooking method

Instructions

  • Parboil potato cubes with salt and vinegar for 3 to 4 mins.
  • Strain the potatoes and spread them out to cool down.
  • In the meantime, mix all the ingredients for the sauce and set aside.
  • In a bowl, mix all the ingredients for the spice rub and add the potato cubes. Coat all the cubes with the spice rub evenly.
  • Use one of the following methods to finish cooking the potatoes:
    a. Pan fry - Add 3 tbsp of oil in a frying pan and pan fry the potato cubes at high flame until they are golden brown. This will take roughly 6 to 7 mins.
    b. Deep fry - Add 1 tbsp of cornflour to the potatoes and coat them. You can now deep fry the potato cubes at high flame until crispy golden.
    c. Oven roast - Line a baking tray with parchment paper and spray with cooking oil. Add the potato cubes and drizzle a few table spoons of cooking oil all over them. Preheat the oven to 200ºC/400ºF. Bake the potatoes for 30 to 40 mins or until you see a nice golden color on top.
  • Dish out the potatoes on your serving platter. Sprinkle some chaat masala or dahi bara masala for extra kick.
  • Drizzle the yogurt sauce all over the potatoes and top with tomatoes and spring onions.
  • Serve immediately.

Notes

  • Whichever method of cooking you chose, don't overcrowd your pan or tray. Overcrowding the tray will trap the heat between the potatoes and they will be cooked in steam rather than roasted/fried.
  • The measurements for sauce are perfect for drizzling on the potatoes. If you would like a bowl of sauce on the side as well, double the recipe.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 940mg | Fiber: 5g | Sugar: 6g