The name “Batata” means potato in Portuguese who introduced potatoes in India. Batata vada, a well known Maharashtrian dish often served with pav, onions, fried green chillies and some spicy chutney is the most affordable street food. It can also be eaten with coconut chutney or sambar as a fulfilling breakfast. Today I wish to share with you my recipe of batata vada that you can relish as an evening snack with your hot cup of tea or coffee
Ingredients
- 4-5 medium potatoes
- 2 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- 2 tsp green chilli paste
- 1/2 tsp cumin seeds
- 7-8 curry leaves
- 1 tsp coriander powder
- 1/2 tsp mustard seeds
- 1 cup chopped freshly coriander
- a pinch of baking soda
- 1 cup gram flour
- 1/2 tsp ajwain
- salt to taste
- oil to fry
- 1/2 a cup of water
| Prep Time : 30 mins | Total time : 45 mins | Serves : 4 |
Procedure to make Batata Vada
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Wash, boil, peel and mash the potatoes in a large bowl
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Heat about 1 tbsp of oil in a skillet and add curry leaves, mustard seeds and cumin seeds to it. Once the seasoning crackles add in the ginger garlic paste and saute for 1-2 mins until the raw smell goes away
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Now add in the green chilli paste and saute further for about 1-2 mins before turning off the flame and allowing the mixture to cool down on its own
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Once the mixture cools off add it to the mashed potatoes along with some salt and coriander and mix well
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Make equal sized balls of the mixture and flatten them with your palm
- Preparing the Batter
Take the above mentioned gram flour, salt, ajwain, turmeric powder in a large bowl and mix well
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Pour in the water little by little making sure that your batter is not very runny nor too thick but of medium consistency (like beaten curd/yoghurt) Add in the baking soda to the batter just before you fry the vadas.
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Dip the potato patties into the batter and deep fry on medium flame until golden brown from both sides
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Your batata vadas are now ready to be served with any dip of your choice.
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