Batata Vada recipe: The Ultimate Indian Streetfood

Batata Vada is a popular Indian street food made from spiced mashed potatoes coated with a chickpea flour batter and then deep-fried. Here’s a detailed recipe to make Batata Vada at home:

Ingredients:
For the Potato Filling:
4 large potatoes, boiled, peeled, and mashed
2-3 green chilies, finely chopped (adjust to taste)
1 tablespoon ginger, grated
1 tablespoon lemon juice
1 teaspoon mustard seeds
1 teaspoon cumin seeds
8-10 curry leaves, chopped
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons coriander leaves, chopped
1 tablespoon oil
For the Chickpea Flour Batter:
1 cup chickpea flour (besan)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
A pinch of asafoetida (hing)
Salt to taste
Water, as needed
For Deep Frying:
Oil for deep frying
Instructions:
Prepare the Potato Filling:
Heat oil in a pan. Add mustard seeds, cumin seeds, and let them crackle.
Add chopped green chilies, grated ginger, and curry leaves. Sauté for a minute.
Add turmeric powder and mashed potatoes. Mix well.
Cook for 2-3 minutes, stirring occasionally.
Add salt and lemon juice. Mix well.
Finally, add chopped coriander leaves, mix, and turn off the heat. Allow the mixture to cool.
Shape the Batata Vada:
Once the potato mixture has cooled down, divide it into equal-sized portions and shape them into round balls. Flatten slightly to form patties. Keep aside.
Prepare the Chickpea Flour Batter:
In a bowl, mix chickpea flour, turmeric powder, red chili powder, asafoetida, and salt.
Gradually add water and whisk until you get a smooth, lump-free batter with a thick pouring consistency.
Coat the Potato Balls:
Heat oil in a deep frying pan over medium heat.
Dip each potato patty into the chickpea flour batter, making sure it’s coated evenly from all sides.
Deep Fry the Batata Vada:
Carefully drop the coated potato patties into the hot oil.
Fry until they turn golden brown and crisp from all sides, turning occasionally. Fry in batches if necessary.
Once done, remove the batata vada using a slotted spoon and drain excess oil on paper towels.
Serve:
Serve hot batata vada with green chutney, tamarind chutney, or tomato ketchup.
Tips:
Ensure the potatoes are boiled and mashed well to avoid lumps in the filling.
Adjust the spiciness according to your taste preference.
The chickpea flour batter should be of the right consistency—not too thick or too thin—to get a crispy coating.
Fry the batata vada on medium heat to ensure they cook evenly and become crisp.

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