Batata Vada Recipe
Batata Vada is a popular Maharashtrian street snack made with spiced mashed potato balls coated in gram flour batter and deep-fried until golden and crispy. It is best enjoyed with chutney or inside pav as Vada Pav.
Ingredients
For Potato Filling
- 3-4 large potatoes boiled and mashed.
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8 –10 curry leaves
- 1 tsp ginger paste
- 1-2 green chillies finely chopped.
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
- Chopped fresh coriander leaves.
For Batter
- 1 cup gram flour besan
- Salt to taste
- ¼ tsp turmeric powder
- A pinch of hing asafoetida
- Water as required
- For Frying
- Oil for deep frying
Instructions
- Put the mustard seeds in the pan and heat the oil, and then sauté the ginger paste, curry leaves, cumin seeds, and green chillies until they attain aroma. Add turmeric and cooked potatoes, cook 2-3 minutes, coriander, salt and lemon juice, leave to cool and roll mixture into lemon-sized balls.
- In a bowl, add gram flour, turmeric powder, hing and salt and add water in small portions so that you have a smooth, thick and lump-free batter.
- Cook the oil in medium heat and roll each ball of potato in the batter to a smooth and even surface, then cook in batches until turning golden and crispy and dry on paper towels.
Notes
- Let the potato mixture cool completely before shaping.
- Batter should be thick enough to coat the balls properly.
- Add rice flour to the batter for extra crisp texture.
- Fry on medium heat to avoid raw batter inside.
- Best served fresh with chutney or pav.