Batata Vada Recipe – Batata Vada is the Key to a Great Vada Pav
Batata Vada Recipe – This Mumbai Batata Vada is the Key to a Great Vada Pav – Batata vada works very well with a hot cup of tea and especially when it is raining or as a winter evening snack.
Batata translates into potato in English. So essentially it is mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden.
So, what is a batata vada?
Mumbai batata vada is a popular Indian vegetarian fast food from Maharashtra, India. It consists of a potato mash patty well coated with chick pea flour. The potato mash patty is deep-fried till golden and served hot with savoury condiments.
While it is a favourite snack of many, it is high in simple carbohydrates. Unhindered consumption of batata vada may lead to weight gain and is not good for people with diabetes, heart problem and obesity.
Batata Vada Recipe – Batata Vada is the Key to a Great Vada Pav
So, a good Vada Pav is not possible without a good batata vada. And, it is my forever request to my friend Dipak whenever I visit Mumbai is to meet me at the airport with a double Vada Pav.
And, Mumbaikar Dipak Limaye surely know where they make good batata vada and hence great vada pav.
Batata vada, mumbai batata vada
Batata vada is popular street food in Maharashtra and is widely available at all nook and corners. “Batata” incidentally means potato in Portuguese who introduced potatoes in India.
In case you want to go easy on the carbs, batata vada goes equally well with some spicy mint & coriander chutney as well as tamarind chutney. Choose your pick or use both of them.
My son Sidhant is a big fan of vada pav and that’s what is being made for lunch today. Here is a simple recipe for making Mumbai batata vada recipe that will contribute to a great vada pav for you. Eat it as a snack or lunch on it, it is your call entirely.
Some variations for making batata vada
Please feel free to modify this recipe as per your taste. This recipe doesn’t use many other ingredients that can be used to make it more flavourful because I like to keep such snacks less spicy so that kids can enjoy them as well.
You can add hing to this mix for an additional twang. You can add finely chopped green chillies, onions as well as garlic. I have avoided all three. You can add pepper or even more red chilli powder for additional heat.
Even fresh green peas may be added if you wish more vegetables for your children. you may want to mash them though.
Batata vada works very well with a hot cup of tea and especially when it is raining or as a winter evening snack. If you make it, let me know how you fared. Do also check my Bombay Sandwich Recipe which is also quite popular with people in Mumbai.
Some Indications for making Batata Vada
- Preparation Time: 10 minutes
- Cooking/ Assembling time: 10 minutes
- Cooking Gizmos: Deep Kadhai and a Frying Pan
- Servings: Eight Batata Vada
Batata Vada Recipe – Mumbai Batata Vada is the Key to a Great Vada Pav
Ingredients
- 3 Piece Boiled Potatoes
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 0.5 inch Ginger
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Dried Mango Powder
- 3/4 Teaspoon Salt
- 1 Piece Curry Leaves 1 Sprig
- 1/4 Cup Fresh Coriander A small bunch
- 1/2 Cup Chickpea Flour or Besan For batter
- 1/4 teaspoon Salt For batter
- 1/4 teaspoon Red Chilli Powder For batter
- 1/2 Cup Water For batter
- 1 teaspoon Carom Seeds or Ajwain For batter
- 1 tablespoon Ghee or Vegetable Oil For batata mixture
- 1/2 Cup Vegetable Oil For frying
Instructions
- First of all, get your ingredients in one place.
- Then, make the slurry batter with chickpea flour, salt, red chilli powder, carom seeds and water. Keep aside.
- Boil, peel and grate potatoes. Finely chop ginger and coriander.
- Now, heat ghee in a frying pan. My vegan friends can use vegetable oils for this.
- Add mustard seeds and when they crackle, add cumin seeds followed by ginger. Saute for a minute and add potatoes.
- Mix well and add turmeric powder, dried mango powder and salt followed by chopped coriander and curry leaves.
- Mix well and when everything is well incorporated remove from fire.
- Make small balls of the mixture. You should be able to make 6 medium sized balls with this mixture.
- To fry, heat oil in a kadhai or a wok.
- Dunk each ball into the besan batter or slurry and gently drop into medium hot oil.
- Fry till you get a nice golden brown colour. Remove and rest over a napkin to drain excess oil.
Notes
- Serve with a green mint coriander chutney and relish with a cup of tea. Or make it into a vada pav and eat for lunch or even a snack.
- The consistency of the batter is very important for a nice crispy coating of the vada. It should neither be too thick nor runny.
Step by Step Make Batata Vada Recipe
FINALLY, TO SUM IT UP
Batata vada, mumbai batata vada
Batata Vada Recipe – Batata Vada is the Key to a Great Vada Pav – Batata vada works very well with a hot cup of tea and especially when it is raining or as a winter evening snack.
Batata translates into potato in English. So essentially it is mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden.
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1 comment
[…] major ingredients for a good Mumbai vada pav are vada or batter fried globules of potatoes (or batata vada), pav or a small bun, spicy green chutney and a masala (spice mix) made of red chillies and garlic. […]