Fluffy and crispy batata vada recipe

A tasty Maharashtrian snack that you can enjoy as it is or as a vada pav for breakfast

Batata vada

Batata(Potato) Vada is one of the most popular snacks in Maharashtra. It is usually served with coconut chutney or sambar or stuffed between pav buns along with a mint chutney, dry garlic chutney and a fried green chilli.

Ingredients

4 big boiled Potatoes,

6-7 green chillies,

1&1/2 tbsp Ginger-Garlic paste,

1 tbsp Lemon juice,

2 tbsp finely chopped Cilantro,

2-3 tbsp oil

1/4 tbsp Mustartd seeds

1/4 tbsp Cumin seeds

Pinch of Asafoetida

½ tbsp Turmeric Powder

Salt to taste

Oil for Deep-frying

1 cup Besan flour (Chickpea flour)

3/4 to 1 cup of water

½ tbsp of Turmeric powder

Salt to taste

A pinch of baking soda

Preparation

Mash the boiled potatoes. Do not make it pasty. Grating the potatoes makes it pasty. Also do not keep big chunks. You should be able to taste little chunks and little smooth paste at the same time.

In a wok, heat 2 tbsp oil. Add Mustard seeds, Cumin seeds, Pinch of Asafoetida, Turmeric Powder, Chilly paste, Ginger-Garlic paste. Saute it for 10 seconds.

Pour this over mashed Potatoes. Also add lemon juice and salt to taste. Mash with hands and make 1½ -inch balls and flattens it a little.

Take besan in a bowl. Add turmeric powder and salt to taste. Also add water and bring it to medium consistency. Put some baking soda and whisk the batter.

Heat enough oil in a wok for deep frying. Put the potato ball into the beasan batter. Now drop it into hot oil and deep fry until it turns golden brown. Put 2-3 balls at a time.