Indian · Maharashtrian · Snacks · Vegetarian

Mumbai style Batata Vada

Every city has its own icons, like philly for its cheesesteak, New York for Cheesecake, Mumbai is known for its Batata Vada. You can call it Mumbai’s staple street food and one of my favorites. Basically it is deep fried mashed potatoes sauteed with spices with a beautiful golden crispy coating on the outside and spicy soft on the inside. If you haven’t had them before, get ready for a real treat!

IMG_3823_used_inside

Makes: 13 -14 pieces
Cooking time: 50 mins

Ingredients

Potato Stuffing
5 potatoes, medium size
½ tsp turmeric powder
¼ tsp red chili powder
Salt to taste
1 tbsp oil
¼ tsp mustard seeds (sarason)
Pinch of asafoetida (hing)
4-5 curry leaves (kadipatta)
3 green chilies, finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp garlic, finely chopped
3 tbsp cilantro leaves (coriander leaves / kothambir), finely chopped
Lemon juice, as required

Batter
1½ cup gram flour (besan)
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste
1¼ tsp coriander-cumin (dhana – jeera) powder
¼ tsp baking powder

Oil, for frying

Preparation

Potato Stuffing
1.  Boil potatoes until soft, peel and mash them. Add ¼ tsp turmeric powder, ¼ tsp red chili powder and salt to taste. Mix everything together and keep aside.
2.  Heat 1 tbsp oil in a pan, add mustard seeds. Let it crackle, then add  curry leaves, green chilies, ginger paste, garlic paste, garlic (finely chopped), ¼ tsp turmeric and a pinch of asafoetida. Saute everything for 1 min.
3.  Now add the potato mixture, cilantro leaves and lemon juice to the pan. Mix well, turn off heat and keep aside to cool.
4.  Once cooled, divide the potato mixture into equal medium sized portions and form them into balls. Keep them aside.

Batter
1.  In a bowl, take gram flour, coriander-cumin powder, ½ tsp turmeric powder, 1 tsp red chili powder, baking powder and salt to taste. Mix everything together.
2.  Slowly add ¾ cup of water, keep stirring while checking consistency so that there are no lumps formed and the batter does not become too thin. Mix all together and make a thick medium batter with the gram flour.

Frying
1.  In a deep frying pan or fryer, heat oil on medium heat.
2.  When the oil is hot, dip and completely coat each ball in the batter, scoop them with a spoon and drop them in the fryer. Deep fry until golden brown in color.
3.  Once crispy, using a slotted spoon, lift the golden ball, drain the oil and remove them on a paper towel lined plate to absorb excess oil.

Serve hot with green chutney or Garlic coconut chutney or fried and salted green chilies.

spoonful O’ tips

1.  While making mixture into balls if the mixture is sticking to your hand, grease your hands with little oil to form round balls.
2.  If the batter gets too thin then add  few tbsp of gram flour to get the right consistency.

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8 thoughts on “Mumbai style Batata Vada

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