Batata Vada Recipe with step by step pictures- Snack prepared with boiled potato flavored with ginger, garlic, and chili along with coconut, dipped in gram flour batter and deep-fried till crisp is batata vada. It is a popular snack in Mumbai. In Marathi, the word batata means potato and vada means deep-fried snack and therefore it is called batata vada. In fact, every street vendor in Mumbai sells this lip-smacking snack. It is taken to an altogether level when sandwiched between a pav and served with spicy chutney and then it is called vada pav which is another very popular street food from Mumbai. Batata vada can be served with coriander chutney or vada pav chutney along with a few fried chilies.
Boiled Potatoes: Boiled potatoes form the base for batata vada. The boiled potatoes should be refrigerated till cold and then peeled and mashed for batata vada recipe.
Ginger, garlic, green chilies, and coconut: The correct proportion of these flavoring agents is important for a perfect batata vada. In the vada pav recipe, the quantity of these ingredients is more. That resulted in sharp flavors. This recipe gives very subtle and well-balanced flavors. Further in this recipe, I have used coconut. I had desiccated coconut and therefore I have used the same. You can use fresh coconut if available. It adds a slight nuttiness which balances the sharpness of the other ingredients.
Gram Flour: Thick gram flour does a better job when it comes to batata vada. However, in the absence of the same, you can use 2 tbsp of rice flour along with 1 cup of gram flour. It is important to make a thick batter. Further, the batter should be mixed well with the hand or fork or whisk till fluffy.
Spices and tempering: Basic tempering of mustard seed and curry leaves is prepared. The stuffing is spiced with little red chili powder, turmeric powder, and seasoned with salt.
We all love street food, don’t we? But the hygiene factor often restrains us from picking something from the street vendors. And therefore we have tried and cracked the street food from Mumbai for you and us. You might like kanda bhaji, cutting chai, Bombay sandwich, Bombay masala toast, Bombay pav bhaji, etc. Of these recipes, I would strongly recommend you to try cutting chai. It is actually different from the regular chai that we make and is so refreshing.
Serve it hot and crispy with fried chilies and vada pav chutney for a weekend breakfast.
1.This recipe makes 12-15 batata vada, depending upon the size.
2.In a grinding jar add 1 and ½ inch of ginger root, 15-18 garlic cloves, 2-3 green chilies.
3.Also add 2 tbsp of desiccated coconut.
4.Add little water and make a coarse paste. Keep aside for now.
5.In a pan heat 1 tbsp of oil.
6.Add 1 tsp mustard seeds (raie) and let it splutter.
7.Next break a few curry leaves (kadi patta) and add. Cook for a few seconds.
8.Add the prepared paste.
9.Cook till the raw smell goes.
10.Add ½ tsp turmeric powder and 1 tsp red chili powder.
11.Cook for a minute.
12.Add 6 boiled and coarsely mashed potatoes.
13.Add in salt to taste.
14.Mix everything well.
15.Cook for 4-5 minute.
16.Take out in a plate and let it cool down.
17.Once it comes to the room temperature, add in chopped coriander leaves. Mix and divide into 15 portions. Shape these. Refrigerate for 20-30 minutes.
18.To make the gram flour batter: in a mixing bowl add 1 cup gram flour (less 2 tbsp), add 2 tbsp rice flour, salt to taste, ¼ tsp red chili powder, and ¼ tsp turmeric powder.
20.Make a smooth and thick batter.
21.Mix it well with hands or whisk, till it is fluffy and light.
22.To make batata vada: Heat enough oil. Once it is hot, dip the portion of stuffing in gram flour batter. Coat it well.
23.Put in the hot oil.
24.Fry on medium flame.
25.Fry until till golden brown.
26.Serve hot. Bon appetite!
PREP TIME 30 minutes
COOK TIME 20 minutes
TOTAL TIME 50 minutes
For gram flour batter:
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