Batata Vada Recipe – Mumbai Batata Vada is the Key to a Great Vada Pav
Batata Vada Recipe – 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.
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.