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Batata Vada

A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.

Batata Vada

Chef's Name	:	Kishore D Reddy
Recipe Servings	:	4
Recipe Cook Time	:	30 Minutes
Recipe Rating	:

Tags: batata, maharashtra, potatoes, vada

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Ingredients

500 gm potatoes

Oil for deep frying

Tempering:

5 gm mustard seeds

2 gm curry leaves

5 gm turmeric powder

3 gm red chilli powder

10 gm green chillies

10 gm ginger

10 gm garlic

1 lime

10 gm coriander leaves

Salt

Batter:

200 gm gram flour

Water

5 gm red chilli powder

5 gm turmeric

3 gm crushed cumin

Salt

2 gm soda bi-carb

Method

Cook the potatoes until soft, peel and mash coarsely.

Chop or crush together the green chillies, garlic, ginger and the coriander leaves.

Using the mentioned ingredients make a thick batter.

Heat oil and add mustard seeds, after they crackle add the curry leaves.

Mix in all the rest of the tempering ingredients and add to the mashed potatoes.

Divide the potato mixture into equal sized portions, approximately the size of a lemon.

Dip each ball in the batter and deep fry until golden brown in color.

Serve hot with a chutney.

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