How to make Batata Vada

This post is also available in: hiहिन्दी (Hindi)

Crispy fried wadas, spicy garlic chutney, soft pav, hot tea, monsoon and a good book – this makes for a perfect recipe for a good day. One of the most popular street dishes from Maharashtra, batata wada is not just a snack but a staple food for those who can’t afford a full meal but need something economical but filling (and tasty) to get them through the day. It continues to remain a popular snack among Mumbaikars, especially college students and also in other parts of Maharashtra.

Earlier, the humble wada-pav was available on the street for just 5 rupees. The pav would be smeared with green coriander chutney and a dash of dry garlic chutney to add extra flavour and zing to the dish. It would also be served with fried chillies and salt on the side. With times, the dish has seen its own versions of Chinese wada pav, Cheese wada pav and Schezwan wada pav among other flavours available at the popular Jumbo wada pav outlets. But nothing beats the taste of the original batata wada made in traditional Maharashtrian style. The mix of chillies, ginger, garlic, curry leaves, hing, coriander and lemon juice make the dough delicious. Deep-fried in a batter of gram flour and spices, it continues to be an irresistible snack for everyone.

Her is my try at batata wada, don’t forget to share in comments if you liked the recipe.

Batata Vada
 
Prep time
Cook time
Total time
 
Batata Vada is a popular Indian vegetarian fast food in Maharashtra. It literally means potato fritters. The name "Batata" means potato in Portuguese who introduced potatoes in India.
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 10 Wadas
Ingredients
  • Potatoes, 2
  • Green chilli, 2
  • Red chilli powder, 2 teaspoons
  • Mustard seeds, 1 teaspoon
  • Turmeric powder, ¼ teaspoon
  • Salt to taste
  • Oil, as needed
  • Water as needed
  • Fresh curry leaves, 10
  • Garlic pods, 8
  • Ginger piece, ½ inch
  • Besan,1 heaped cup
Instructions
  1. Take water in a pressure cooker and add the potatoes. The potatoes should be completely immersed in the water.
  2. Keep the flame high and cook till 3 whistles.
  3. Let the pressure release on its own.
  4. Strain the potatoes and let them cool before mashing with a fork.
  5. Add in salt, 1 teaspoon red chilli powder and turmeric powder.
  6. Grind the garlic, ginger and green chillies.
  7. Add to the potatoes.
  8. In a tempering pan, add 1 teaspoon oil and toss in the mustard seeds and curry leaves.
  9. Pour over the potato mixture and mix it well.
  10. Make small round balls and keep aside.
  11. In a bowl, take the besan and season it as per taste preference by adding salt and remaining red chilli powder.
  12. Add in water little by little.
  13. Make a thick paste.
  14. The paste should be of medium consistency.
  15. Now, heat up sufficient oil in a thick bottom pan.
  16. Once hot, Lower the flame to minimum.
  17. Dip each ball in the batter and put in the hot oil
  18. Let it fry on low to medium flame.
  19. Turn it over with a slotted spoon gently.
  20. Remove when it becomes golden brown in colour.
  21. Drain in a sieve to drip off the excess oil.
  22. Fry all the vadas like this.
  23. Serve with green chillies, pav and green chutney.
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