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Batata_Vada_Recipe

Batata Vada

Batata Vada is a popular Maharashtrian street food snack, which is also beloved in Gujarat. It consists of a spicy mashed potato filling that is coated in a gram flour (besan) batter and then deep-fried until golden. It's the key component of the famous Vada Pav.
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Ingredients Equipment Method Notes

Ingredients
  

● For the Potato Filling:
  • 3-4 medium potatoes boiled, peeled, and mashed
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida hing
  • A few curry leaves
  • 1 tablespoon ginger-garlic-green chili paste
  • ½ teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander
  • Salt to taste
● For the Batter (Outer Coating):
  • 1 ½ cups gram flour besan
  • ¼ teaspoon turmeric powder
  • A pinch of baking soda optional
  • Salt to taste
  • Water as needed
● For Frying:
  • Oil for deep-frying

Equipment

  • Pan for the filling
  • Potato masher
  • Mixing bowl for the batter
  • Kadai or deep frying pan

Method
 

  1. Prepare the Filling: Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them
  2. crackle. Add asafoetida and curry leaves.
  3. Add the ginger-garlic-green chili paste and sauté for a minute.
  4. Add the turmeric powder, followed by the mashed potatoes and salt.
  5. Mix everything very well and cook for 2-3 minutes.
  6. Turn off the heat. Add lemon juice and chopped coriander. Mix well and let the filling cool
  7. completely.
  8. Once cool, divide the mixture into equal-sized small balls.
  9. Prepare the Batter: In a mixing bowl, combine the gram flour, turmeric powder, baking
  10. soda (if using), and salt.
  11. Gradually add water and whisk to form a smooth, thick, and lump-free batter. It should be
  12. thick enough to coat the back of a spoon.
  13. Fry the Vadas: Heat oil for deep-frying in a kadai over medium heat.
  14. Dip each potato ball into the besan batter, ensuring it is coated evenly.
  15. Carefully drop the coated balls into the hot oil.
  16. Fry the vadas, turning them occasionally, until the coating is crisp and golden brown.
  17. Remove with a slotted spoon and drain on kitchen paper.
  18. Serve hot with green chutney and tamarind chutney.

Notes

Make sure the potato filling is completely cool before you shape it into balls; otherwise, it
may fall apart.
● The batter should not be too thin, or it won't coat the potato balls properly. If it's too thick,
the outer layer will be too dense.
● Fry the vadas on a steady medium heat to ensure the inside is hot and the outside is
perfectly cooked.