Recipe: Batata Vada

Ingredients:

For the Potato Filling:

  • 4 medium-sized potatoes, boiled, peeled, and mashed
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon asafoetida (hing)
  • 10-12 curry leaves, chopped
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves, finely chopped
  • Juice of 1 lemon

For the Batter:

  • 1 cup gram flour (besan)
  • A pinch of baking soda
  • A pinch of turmeric powder
  • Salt to taste
  • Water, as needed

For Deep Frying:

  • Vegetable oil

Instructions:

Prepare the Potato Filling:

  1. Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
  2. Add asafoetida (hing), grated ginger, chopped green chilies, and curry leaves. Sauté for a minute.
  3. Add turmeric powder and immediately add the mashed potatoes. Mix well and sauté for 3-4 minutes, stirring constantly.
  4. Season the mixture with salt and lemon juice. Mix thoroughly and cook for another 2 minutes. Add chopped coriander leaves, mix, and turn off the heat. Let the filling cool down.

Prepare the Batter:

  1. In a mixing bowl, combine gram flour, a pinch of turmeric powder, baking soda, and salt.
  2. Gradually add water while whisking to make a smooth batter. It should be thick enough to coat the back of a spoon. Set the batter aside for 10-15 minutes.

Assemble and Fry the Batata Vada:

  1. Heat enough vegetable oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small amount of batter into it; it should sizzle and rise to the surface.
  2. Take a small portion of the potato filling and shape it into a ball or a patty.
  3. Dip the potato ball or patty into the prepared gram flour batter, ensuring it’s coated evenly.
  4. Carefully drop the coated ball into the hot oil. Fry until it turns golden brown and crispy. You can fry multiple vadas at a time, but don’t overcrowd the pan.
  5. Remove the fried batata vada using a slotted spoon and drain excess oil on a paper towel.
  6. Repeat the process with the remaining potato filling and gram flour batter.

Serving:

Serve batata vada hot with green chutney, tamarind chutney, or pav (Indian bread rolls) as a Vada Pav. You can also enjoy it as a snack with a hot cup of tea.

Enjoy your delicious homemade Batata Vada!

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Natalya Demina
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