Upasacha Batata Vada A variation of the popular batata vada, it is dipped in water chestnut batter and deep fried. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Nov 2015 in Recipes Course New Update Main Ingredients Potatoes, Ghee Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Upasacha Batata Vada 6 medium Potatoes boiled, peeled and mashed 2 tablespoons Ghee 1 teaspoon Cumin seeds 2 Green chillies finely chopped 6 Black peppercorns crushed 2 tablespoons Fresh coriander leaves chopped to taste Rock salt (sendha namak) 1 cup Water chestnut flour (shingare ka atta) Method Advertisment Heat two tablespoons ghee in a pan, add cumin seeds and green chillies. When the cumin seeds change colour, add potatoes, crushed black peppercorns, coriander leaves and rock salt and mix well. Allow the mixture to cool. Divide the mixture into lemon sized balls, keep aside. Make a thick batter using waterchestnut flour and water. Add rock salt to taste. Heat sufficient ghee in a kadai, dip the vadas in the batter and deep fry. Drain onto an absorbent paper. Serve hot with coriander and coconut chutney. Nutrition Info Calories 1365 Carbohydrates 240.8 Protein 30.6 Fat 32.5 Other Fiber 11.7gm #Black peppercorns #Cumin seeds #Fresh coriander leaves #Green chillies #Potatoes #Water chestnut flour (shingare ka atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article