Batata Vada
Veg
Vegan
Balls of spiced mashed potato — mixed with mustard-seed tempering, green chillies, garlic, turmeric, and fresh coriander — dipped in a thin chickpea flour batter and deep-fried until the batter puffs golden and crisp. The soul of vada pav and equally beloved on its own, served with green chutney and dry garlic chutney. Every Maharashtrian street corner and railway station platform has a vendor.
Cuisines
Malvani
Kolhapuri
Maharashtrian
Best for
Snacks
Breakfast
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 3 medium | potatoes |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | finely chopped green chilies |
| 1 tablespoon | grated ginger |
| 8-10 | curry leaves |
| 2 tablespoons | chopped coriander leaves |
| 1 | lemon, juiced |
| — | salt to taste |
| 1 cup | gram flour (besan) |
| 1/2 teaspoon | red chili powder |
| 1/4 teaspoon | baking soda |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 Boil the potatoes until tender, then peel and mash them.
- 2 Heat 1 tablespoon of oil in a pan and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and turmeric powder.
- 3 Add green chilies, ginger, and curry leaves. Sauté for a minute.
- 4 Add the mashed potatoes, salt, and lemon juice. Mix well and cook for 2-3 minutes.
- 5 Remove from heat and mix in chopped coriander leaves. Let the mixture cool.
- 6 Divide the potato mixture into small balls and set aside.
- 7 In a bowl, mix gram flour, red chili powder, salt, and baking soda. Add water gradually to make a thick batter.
- 8 Heat oil in a deep frying pan over medium heat.
- 9 Dip each potato ball in the batter, ensuring it is coated evenly.
- 10 Carefully drop the coated balls into the hot oil and fry until golden brown.
- 11 Remove the batata vadas and drain on paper towels.
Tips
Serve hot with green chutney or tamarind chutney for an authentic taste.