Batata vada is a popular Indian vegetarian fast food in Maharashtra, India. The dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three cm in diameter.Batata vada is a fried snack of batter-coated potato stuffed fritter dumplings.
Making these take some time but absolutely worth it. I share this lip smacking delicious recipe of Maharashtrian style batata vada.
Bateta Vada
Batata vada is a popular Indian vegetarian fast food in Maharashtra, India. The dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney.
Ingredients
- 1/2 kilogram(kg) potatoes
- 1/2 teaspoon(tsp) mustard seeds
- 1/2 teaspoon(tsp) garlic paste
- salt to taste
- 1 teaspoon(tsp) crushed green chillies or 1/2 tsp chilli powder
- 6-8 curry leaves(limbdo)
- 2 tablespoons(tbsp) oil
- Lemon juice to taste
- pinch of turmeric
- oil for frying
- Batter: 1 cup gram flour
- salt to taste
- Lemon juice to taste
- 1/2 teaspoon(tsp) red chilli powder
Instructions
- Boil the potatoes, peel and mash roughly
- Heat 2 tablespoons oil in a saucepan. Add the mustard seeds, and then the curry leaves
- Add the remaining ingredients, except the potatoes, and fry for a couple of minutes
- Turn off the heat and thoroughly mix in the potatoes
- Shape into balls of the desired size
- Mix the batter ingredients with approximately 3/4 cup water to mike a smooth, slightly runny mixture
- Dip each potato ball of the mixture in the batter, ensuring an even coating, and deep fry in hot oil to a golden colour
- Drain onto kitchen paper
- Serve with red garlic chutney
