Prepare time: 10 mins
Cook: 20 mins
Serves: 4 Persons
- 3 medium Potatoes, boiled
- 1/4 teaspoon Mustard Seeds
- A pinch of Asafoetida
- 2 Green Chillies, chopped (or more to taste)
- 1/2 inch piece of Ginger, chopped
- 2 cloves of Garlic, chopped, optional
- 3-4 Curry Leaves, finely chopped
- 1/3 cup finely chopped Coriander Leaves
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Lemon Juice or 1/2 teaspoon Dry Mango Powder, optional
- 1/2 cup Gram Flour (besan/ chickpea flour/ chana flour)
- 1/3 cup Water (or more)
- A pinch of Baking Soda (soda bi carbonate)
- 2 teaspoons Oil + for deep frying
- Salt to taste
Directions For Making Batata Vada
- Have all the ingredients ready before starting to make vada. Make a paste of green chilli, ginger and garlic using mortar and pestle or in the small chutney jar of a mixer grinder.
- Peel boiled potatoes and mash them with backside of a large spoon.
- Heat 2-teaspoons oil in a small pan over medium flame. Add mustard seeds. When they start to crackle, add asafoetida, curry leaves and a paste of green chilli-ginger-garlic.
- Stir and cook for a minute. Add turmeric powder and mix well.
- Turn off the flame and transfer the prepared tempering over mashed potatoes. Add chopped coriander leaves, lemon juice and salt.
- Mix well and taste for the lemon juice and salt. If required, add more lemon juice or salt.
- Divide it into 9-10 equal portions. If mixture turns sticky, grease your hands with oil and make round shaped balls from it.
- Prepare batter for vada – take gram flour, baking soda and salt in a wide mouthed bowl.
- Add water (approx. 1/3 cup) little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner than dosa batter. If batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.
- Heat oil in a pan over medium flame for deep-frying. When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single batch and deep-fry them until light golden brown.
- Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls. Batata Vada is now ready for serving. Serve hot with tea and green chutney / tomato ketch up.
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