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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.

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
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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

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  1. Heat two tablespoons ghee in a pan, add cumin seeds and green chillies.
  2. When the cumin seeds change colour, add potatoes, crushed black peppercorns, coriander leaves and rock salt and mix well.
  3. Allow the mixture to cool. Divide the mixture into lemon sized balls, keep aside. Make a thick batter using waterchestnut flour and water.
  4. Add rock salt to taste. Heat sufficient ghee in a kadai, dip the vadas in the batter and deep fry.
  5. 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
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