Surati Batata Vada

Name: Surati Batata Vada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-3 servings
Ingredients: 3 medium Potato, peeled and cubed; 1 tablespoon oil; 1 teaspoon Mustard Seed; 1 teaspoon Cumin, seeds; 1 pinch asafoetida; 1 teaspoon turmeric powder; 1 teaspoon Ginger, paste; 1 teaspoon green chili paste; 1 tablespoon lemon juice; 2 tablespoons Cilantro, chopped; to taste salt; 1 cup Gram Flour; 1/4 teaspoon baking soda; as needed water

Veg Vegan

Surat's large, thick-shelled potato fritter — mashed potato filling spiced with ginger, green chilli, mustard seeds, turmeric, dried mango powder, and coriander, shaped into large balls and coated in a thick batter of besan seasoned with ajwain and red chilli, deep-fried until the exterior is crisp and deeply golden. The Surati batata vada is substantially larger and the batter coating much thicker than the Mumbai version; the ajwain in the batter is a Surati-specific addition that gives the coating a distinctive carom-seed flavour. Eaten with green chutney and sweet tamarind chutney at breakfast or as an all-day snack; a staple item at every Surati street corner from 7am onwards.

Cuisines

Gujarati Surati

Best for

Breakfast Snacks

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Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

	3 medium	Potato , peeled and cubed
	1 tablespoon	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 teaspoon	Turmeric powder
	1 teaspoon	Ginger , paste
	1 teaspoon	Green chili paste
	1 tablespoon	Lemon juice
	2 tablespoons	Cilantro , chopped
	to taste	Salt
	1 cup	Gram Flour
	1/4 teaspoon	Baking soda
	as needed	Water

Instructions

1 Boil the potatoes until tender, peel and mash them.
2 Heat 1 tablespoon of oil in a pan, add mustard seeds and let them crackle.
3 Add cumin seeds and asafoetida, sauté briefly.
4 Add turmeric powder, ginger paste, and green chili paste, sauté for a minute.
5 Add the mashed potatoes, lemon juice, chopped coriander leaves, and salt. Mix well and cook for 2-3 minutes.
6 Let the potato mixture cool, then divide it into small balls.
7 In a bowl, mix gram flour, baking soda, and salt. Add water gradually to make a thick batter.
8 Heat oil for deep frying.
9 Dip each potato ball into the batter, ensuring it is well-coated.
10 Deep fry until golden brown and crispy. Drain on paper towels.

Tips

Serve hot with green chutney or tamarind chutney for a delightful experience.