Batata vada
Batata Vada Recipe
Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.
Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.
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Batata vada |
Ingredients Of Batata Vada
- 500 gm potatoes
- Oil for deep frying
Tempering:
- 5 gm mustard seeds
- 2 gm curry leaves
- 5 gm turmeric powder
- 3 gm red chilli powder
- 10 gm green chillies
- 10 gm ginger
- 10 gm garlic
- 1 lime
- 10 gm coriander leaves
- Salt
Batter:
- 200 gm gram flour
- Water
- 5 gm red chilli powder
- 5 gm turmeric
- 3 gm crushed cumin
- Salt
- 2 gm soda bi-carb
How to Make Batata Vada
- Cook the potatoes until soft, peel and mash coarsely.
- Chop or crush together the green chillies, garlic, ginger and the coriander leaves.
- Using the mentioned ingredients make a thick batter.
- Heat oil and add mustard seeds, after they crackle add the curry leaves.
- Mix in all the rest of the tempering ingredients and add to the mashed potatoes
- Divide the potato mixture into equal sized portions, approximately the size of a lemon.
- Dip each ball in the batter and deep fry until golden brown in color.
- Serve hot with a chutney and sauce.
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