Batata Vada
Batata vada is a popular Indian snack. Batata means potato. Potato patty is coated with gram flour batter and then deep fried. It can be served for breakfast or as an evening tea time snack with or without chutney/ ketchup. It is best enjoyed when accompanied by a cup of tea.
I prepare these batata vadas in two ways.
1. Yellow coloured stuffing, that is used for wada pav.
2. Green stuffing.
Here goes the recipe for vadas with green stuffing.
Measurement: 1 cup= 180 ml
Makes: 6
Ingredients:
For Wada:
- Potato stuffing
- Batter for covering
- Oil – for deep frying
For the Stuffing:
- Potatoes (boiled & peeled) – 3 medium
- Garlic – 6 to 8 cloves
- Ginger – 1/2″ piece
- Green chillies – 2
- Coriander leaves (chopped) – 1 1/2 tbsp
- Mustard seeds – 1/3 tsp
- Asafoetida – a pinch
- Turmeric powder – 1/4 tsp
- Oil – 2 tsp
- Salt to taste
For the Batter:
- Besan (gram flour) – 1 1 /4 cup
- Water – 3/4 cup approx
- Baking soda – 1/4 tsp
- Turmeric powder – 1/8 tsp
- Chilly powder – 1/4 tsp
- Salt to taste
Procedure:
For the Stuffing:
- Finely dice potatoes.
- Grind garlic, ginger, green chillies and coriander leaves with spoonful of water.
- Rub this paste and salt to potatoes.
- Heat oil in a tempering pan and add mustard seeds, let them crackle. Put off the flame.
- Add asafoetida and turmeric powder. Pour the tempering over potatoes.
- Divide the mixture into 6 balls of equal size.
For the Batter:
- Combine all the ingredients in a mixing bowl and make a smooth batter. Use more water, if you find batter too thick. (You may use a wire whisk for mixing)
For making Batata vada:
- Heat oil in a deep frying pan. Oil shouldn’t be smoky.
- Pour a spoonful of hot oil into the batter and mix well.
- Dip the potato ball into the batter and drop it into the frying pan. Deep fry on medium flame. Turn the side. Deep fry till it turns golden brown.
- Place on an absorbent paper.
- Repeat the procedure for remaining vadas.
- Serve hot with or without chutney / ketchup.
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