Batata Vada
Experience the irresistible charm of Batata Vada, a popular street food from Maharashtra that's a crispy, golden treat with a flavorful surprise inside. This beloved snack features spiced potato balls infused with the aromatic blend of garlic, ginger, green chilies, and fresh curry leaves. Encased in a perfectly seasoned gram flour batter and deep-fried to perfection, each bite offers a satisfying crunch followed by the warm, comforting taste of the zesty mashed potatoes within. Ready in under an hour, this iconic Indian recipe is ideal for serving as an appetizer or enjoying with a steaming cup of chai. Pair your Batata Vadas with tangy tamarind chutney or fresh green chutney for the ultimate indulgence. Perfect for snack lovers, this dish is an easy and authentic way to bring the flavors of Indian street food into your home!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1.5 teaspoons Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoon Hing (asafoetida)
- 3 units Green chilies
- 4 units Garlic cloves
- 1 inch Ginger
- 2 tablespoons Fresh coriander leaves
- 10 units Curry leaves
- 200 grams Gram flour (besan)
- 1 teaspoon Chili powder
- 0.25 teaspoon Baking soda
- 1 cup Water
- 500 ml Vegetable oil
Instructions
Boil the potatoes in a large pot of water until they are tender. Once boiled, peel the skin off and mash them well in a bowl.
In a blender, make a paste using the green chilies, garlic, ginger, and a pinch of salt.
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds, cumin seeds, and hing. Let them splutter.
Add the ginger-garlic-chili paste and curry leaves into the pan. Fry for a minute until the raw aroma goes away.
Add the turmeric powder and mashed potatoes to the pan. Mix well and cook for another 2-3 minutes.
Stir in the chopped coriander leaves and adjust salt to taste. Turn off the heat and let the mixture cool.
Shape the potato mixture into small balls, about the size of a golf ball, and set them aside.
In a mixing bowl, combine gram flour, salt, chili powder, and baking soda.
Gradually add water to the flour mixture, whisking continuously to form a smooth, thick batter.
Heat vegetable oil in a deep frying pan or wok over medium-high heat.
Dip each potato ball into the batter, ensuring it is fully coated, and gently drop it into the hot oil.
Fry in batches until the batata vadas are golden brown and crispy on all sides.
Remove the vadas using a slotted spoon and drain them on paper towels to soak up excess oil.
Serve hot with green chutney or tamarind sauce.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 71.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
