Batata wada recipe

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 A popular snack from the streets.  Mashed spicy potatoes coated in a thick besan (chickpea flour) batter and deep-fried till golden. Served with tangy chutney, batata vada is a street food delight that you can easily prepare at home during the monsoon season or usually as an evening snack. 

Servings : 3

Cooking Time: 30-40 min

Author: Puja Raghuvir Naik  

INGREDIENTS

  1. 2 medium boiled potato
  2. 2 green chilies
  3. 1 inch chopped ginger
  4. Green coriander chopped
  5. 1/4 mustard seeds
  6. Pinch of Hing.
  7. 1/4 turmeric powder
  8. Vegetable Oil for deep fry
  9. 1 tsp Cumin Seeds
  10. 1 tsp Red Chilli Powder
  11. For the batter:
  12. 1 cup Gram Flour
  13. ½ cup Corn Starch
  14. 1 tsp Salt
  15. ½ tsp Turmeric Powder
  16. 2 pinch Baking Soda
Method

For boiling Potato
  • Rinse and then add 2 potatoes and water in a  pressure cooker. 
  • Pressure cook for 7 to 8 minutes on medium flame or for 5 to 6 whistles.
  • When the pressure falls down on its own, remove the lid. The potatoes have to be cooked well. Remove the potatoes and let them become warm.
  • When the potatoes become warm, peel and mash potatoes with a fork or potato masher. Don’t mash too much.
  • Add 2 tablespoon chopped coriander leaves, chopped ginger, chopped green chili, and salt as required to the mashed potatoes.
For Tempering Potato Filling

  • Heat 1 tablespoon oil in a small pan. Keep the flame to a low. Add ½ teaspoon mustard seeds and let them crackle and pop.
  • When the mustard seeds crackle, then add ½ teaspoon cumin seeds.
  • Fry for a few seconds till the cumin seeds change color and also crackle.
  • 1 pinch asafoetida. quickly give a stir.
  • Now add the entire sautéed mixture to the mashed potatoes. mix very well.
  • Making Potato Filling For Batata Vada
  • Mix very well. Check the taste and add more salt if required.
    • Then make medium sized balls from the potato mixture. Slightly flatten the potato balls as it helps to fry the vadas easily. Keep aside.

    Making Batter For Batata Vada

  • In another bowl, take 1 cup besan (gram flour), ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 pinch baking soda, and ½ teaspoon salt or add as per taste.
  • Add ⅓ cup + 1 tablespoon water in parts. begin to whisk.
    • Adding water in parts whisk to a smooth batter. Make a medium thick batter. Keep aside. 

    Frying Batata Vada

  • Heat oil for deep frying in a Kadai or wok. Keep the flame to medium.
  • When the oil becomes hot, add ¼ to ½ teaspoon hot oil to the batter. Mix very well.
  • Check a small portion of batter in the oil and it should come up gradually and steadily on top. Now the oil is ready for frying batata vada. Keep the flame to medium-low or medium.
  • Take a potato vada and dip it in the besan batter.
  • Gently coat it with the batter evenly all over. 
  • Then gently place the vadas in hot oil.
  • Do not overcrowd the Kadai. Add vadas depending on the size of the Kadai. Fry on medium flame. 
  • When one side becomes opaque, lightly crisp, and lightly golden, turn each batata vada with a slotted spoon. Continue to fry the second side.
  • When the second side is light golden, turn the vada again.
  • This way turn the vadas a couple of times till they are golden. remove with a slotted spoon.
  • Place them on kitchen paper towels. This way fry the remaining batches of batata vada.
  • Serve batata vada hot or warm with the fried salted green chilies, sweet tamarind chutney, coconut chutney, and coriander chutney. You can also serve them with pav.


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