Batata Vada from western India is a popular fast food snack in which
chickpea batter (besan) is used to dip mashed potatoes.
Batata Vada, is a deep fried indulgence. Spiced mashed potatoes are dipped in chickpea batter (besan), deep fried to a golden brown and served with mint-coriander chutney and/or tamarind chutney or just plain Tomato ketchup.
Batata Vada is also sandwiched between pav (bun) smeared with chutney, it becomes a Vada Pav.
INGREDIENTS
For the stuffing
For the batter
Batata Vada, is a deep fried indulgence. Spiced mashed potatoes are dipped in chickpea batter (besan), deep fried to a golden brown and served with mint-coriander chutney and/or tamarind chutney or just plain Tomato ketchup.
Batata Vada is also sandwiched between pav (bun) smeared with chutney, it becomes a Vada Pav.
For the stuffing
- 3 Potatoes
- 1 teaspoon mustard seeds
- 1 tablespoon oil
- 6 Curry leaves
- 2 finely chopped Green chillies
- 2 crushed Garlic
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon lemon juice
- Handful of fresh coriander leaves for garnishing
- Oil for deep frying
- Salt as per taste
For the batter
- 1 cup Besan (chickpea flour)
- A Pinch of cooking/Baking soda (soda bi carb)
- Just enough water to make a smooth and thick batter
- salt as per taste
METHOD
For the stuffing
Boil the potatoes without taking out its peel (potato should not be over boiled).
Allow them to cool and then peel the potatoes and MASH them.
Take a pan and heat 1 tablespoon oil on high flame.
Add mustard seeds. When they start spluttering add green chillies, garlic and curry
leaves.
Shallow Fry this for 2 minutes.
Reduce the flame to low and then add the mashed potatoes, salt, turmeric powder,
finely chopped coriander leaves, lemon juice and mix well.
Remove from flame.
Allow it to cool and Split the potato stuffing into smaller balls.
For the batter
Take a bowl and add besan, a little salt, cooking soda and sufficient water to mix
and make a thick paste.
Heat oil in a kadai (Frying Pan).
Take a ball of potato mixture, dip it in the besan paste so that there is a thick
layer of besan paste around the potato ball.
Deep fry the potato ball in oil till it gets a golden brown color.
Serve hot with Coriander and Tamarind chutney or Tomato sauce.
TIP : You can omit the turmeric powder if you want to retain the whiteness of the
potato stuffing.
For the stuffing
Boil the potatoes without taking out its peel (potato should not be over boiled). Allow them to cool and then peel the potatoes and MASH them. Take a pan and heat 1 tablespoon oil on high flame.
Add mustard seeds. When they start spluttering add green chillies, garlic and curry
leaves.
Shallow Fry this for 2 minutes.
Reduce the flame to low and then add the mashed potatoes, salt, turmeric powder,
finely chopped coriander leaves, lemon juice and mix well.
Remove from flame.
Allow it to cool and Split the potato stuffing into smaller balls.For the batter
Take a bowl and add besan, a little salt, cooking soda and sufficient water to mix
and make a thick paste. Heat oil in a kadai (Frying Pan). Take a ball of potato mixture, dip it in the besan paste so that there is a thick
layer of besan paste around the potato ball.
Deep fry the potato ball in oil till it gets a golden brown color. Serve hot with Coriander and Tamarind chutney or Tomato sauce.
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