If you're craving a quick, comforting, and flavorful Gujarati-style sabzi, look no further than Bateta ni Chips nu Shaak. This humble yet deeply satisfying dish transforms simple potato slices into a delicious curry seasoned with the quintessential flavors of Gujarat.

It's a classic that evokes nostalgia for many and is often enjoyed with phulka rotlis, puris, or khichdi.

If you ask me what my favorite comfort food is? It is this dry curry with potato chips, hot rotis, and Gujarati dal. I would often ask my mom to make this potato fry for my dad and me, and we would be happy campers!

What is Bateta Ni Chips Nu Shaak?

In Gujarati, Bateta means potatoes, and Chips refers to thin, wafer-style slices that cook quickly and evenly. You season these delicate potato slices with everyday Indian spices and add a hint of sugar or jaggery for that signature sweet-spicy balance. Finish the dish with a generous handful of fresh cilantro for a burst of freshness. Variations of this recipe pop up across India—many know it as Aloo Bhujia, a beloved, crispy potato preparation with regional twists.

Bateta ni Chips nu Shaak celebrates Gujarati ingenuity with every bite. It transforms humble ingredients into a playful, flavor-packed curry in minutes. You build layers of texture and sweetness with just a few pantry staples and bring it all together with a simple tadka. Whether you cook it for yourself or serve it to picky eaters, this dish charms everyone with its ease and bold character. Try it tonight—you might just add it to your weekly rotation without even realizing it!

You'll Love This Recipe

Texture Play: Crispy chips absorb the mellow gravy yet retain structure.

Flavor Fusion: The smoky-sweet saltiness of chips with tartness from vinegar or lime (optional) and fruity sweetness from jaggery creates a multi-layered flavor profile.

Speed & Convenience: Ready chips cut prep time—no peeling or heavy chopping.

Ingredients To Make This Potato Chips Nu Shaak

Yukon Gold Potatoes - I prefer using Yukon gold potatoes, because they make sure this delicious potato fry doesn't feel dry. I find russet potatoes quite dry for this recipe.

Tempering Spices - We will be using Avocado Oil or Peanut Oil for this recipe. And temper the oil with mustard seeds, cumin seeds, and sesame seeds.

Seasoning - This recipe uses Kashmiri Red Chili Powder, Turmeric, and Dhanjeeru. Along with a little bit of sugar and salt to season!

Garnishes - I like to finish this recipe with a generous garnish of fresh, finely chopped cilantro.

Step - By - Step Recipe

Thorouly wash and clean the potatoes. I like to keep the skin on for this potato fry recipe.

Cut the potatoes in half, and then thinly slice them.

Heat oil in a heavy bottom pan. Once hot, add mustard seeds and cumin seeds. Let them crackle.

Next add in the sesame seeds.

Now add the sliced potatoes. Add Kashmiri red chili powder, turmeric and dhanajeeru. Also add salt and mix well.

Cover the pan and cook the potatoes on medium heat stirring every 2-3 minutes. The potatoes should be slightly crispy and cooked.

Once the potatoes are cooked, add sugar. You can also add lemon juice or amchur if you would like!

Finish it off with a generous garnish of finely chopped cilantro.

Tips & Variations

Sweetness Balance: Adjust sugar or jaggery to taste—Gujarati dishes often have a sweet note.
Spice Variants: Add a pinch of garam masala or crushed black pepper for warmth.

Serving & Pairing

Khichdi: A classic and ultra-comforting combo.
Puri or Rotla: Turn it into a festive weekend breakfast.
Steamed Rice: Simple, homely meal.

For a fuller spread, serve with kachumber (salad), papad, and a dollop of yogurt.

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