Pasta Bataka Recipe
A warm dish which can be made for breakfast, brunch, or even a snack. It has both spice and a zesty tang that can be satisfying on many levels. In addition, the chewy pasta adds a perfect touch!
Ingredients
- 16 oz package of pasta, cooked drained and rinsed
- 2 cups finely chopped potato
- 2 cups finely chopped onion
- 1 large lemon’s juice
- 2 tbsp garlic
- 2 tbsp ginger
- 15 count curry leaves
- 1 tbsp cumin (jeera) seeds
- 1 tsp asafoetida (hing)
- ¼ cup peanuts or almonds, roughly chopped/crushed/grinded
- 1 tbsp sugar (optional)
- 2 tbsp sesame seeds (optional)
- 2 tbsp golden raisins (optional)
- 8 cashews, whole (optional)
- red chili powder (optional)
- chopped green chilies
- chopped cilantro leaves and stems
Directions
- Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.
- Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 439 | |
| Calories from Fat 79 | 18% |
| Total Fat 8.93g | 11% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 532mg | 15% |
| Total Carbs 77.55g | 21% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.33g | 7% |
| Protein 12.94g | 21% |
