Surati Batata Vada
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
Best for
Recipe
Ingredients
| 3 medium | potatoes |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 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 | chopped coriander leaves |
| to taste | salt |
| 1 cup | gram flour (besan) |
| 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.