Batata Vada is a popular Indian street food made from spiced mashed potatoes coated with a chickpea flour batter and then deep-fried. Here’s a detailed recipe to make Batata Vada at home:
Ingredients:
For the Potato Filling:
- 4 large potatoes, boiled, peeled, and mashed
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger, grated
- 1 tablespoon lemon juice
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8-10 curry leaves, chopped
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons coriander leaves, chopped
- 1 tablespoon oil
For the Chickpea Flour Batter:
- 1 cup chickpea flour (besan)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water, as needed
For Deep Frying:
- Oil for deep frying
Instructions:
- Prepare the Potato Filling:
- Heat oil in a pan. Add mustard seeds, cumin seeds, and let them crackle.
- Add chopped green chilies, grated ginger, and curry leaves. Sauté for a minute.
- Add turmeric powder and mashed potatoes. Mix well.
- Cook for 2-3 minutes, stirring occasionally.
- Add salt and lemon juice. Mix well.
- Finally, add chopped coriander leaves, mix, and turn off the heat. Allow the mixture to cool.
- Shape the Batata Vada:
- Once the potato mixture has cooled down, divide it into equal-sized portions and shape them into round balls. Flatten slightly to form patties. Keep aside.
- Prepare the Chickpea Flour Batter:
- In a bowl, mix chickpea flour, turmeric powder, red chili powder, asafoetida, and salt.
- Gradually add water and whisk until you get a smooth, lump-free batter with a thick pouring consistency.
- Coat the Potato Balls:
- Heat oil in a deep frying pan over medium heat.
- Dip each potato patty into the chickpea flour batter, making sure it’s coated evenly from all sides.
- Deep Fry the Batata Vada:
- Carefully drop the coated potato patties into the hot oil.
- Fry until they turn golden brown and crisp from all sides, turning occasionally. Fry in batches if necessary.
- Once done, remove the batata vada using a slotted spoon and drain excess oil on paper towels.
- Serve:
- Serve hot batata vada with green chutney, tamarind chutney, or tomato ketchup.
Tips:
- Ensure the potatoes are boiled and mashed well to avoid lumps in the filling.
- Adjust the spiciness according to your taste preference.
- The chickpea flour batter should be of the right consistency—not too thick or too thin—to get a crispy coating.
- Fry the batata vada on medium heat to ensure they cook evenly and become crisp.
