Upasacha Batata Vada Recipe - A variation of the popular batata vada, it is dipped in water chestnut batter and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes(आलू), Ghee (घी)

Cuisine : Indian

Course : Snack

Upasacha Batata Vada

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Upasacha Batata Vada checkout Dilli Aloo Kachalu Chaat , Aloo Ki Tikki , Potato Pancakes , Katori Chaat . You can also find more Snack recipes like Dakshin Squares, Potato Noodle Cutlet, Chickpeas and Soya Tikki, Cheesy Cheese Crackers. Or try out these recipes from Indian like Bread Chaat, Akhrot Ka Raita, Sweet Mango Chutney, Corn Salad Indian Style.

Upasacha Batata Vada Recipe - how to make Upasacha Batata Vada

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Potatoes boiled, peeled and mashed6 medium

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies finely chopped 2

  • Black peppercorns crushed 6

  • Fresh coriander leaves chopped 2 tablespoons

  • Rock salt (sendha namak) to taste

  • Water chestnut flour (shingare ka atta) 1 cup

Method

Step 1

Heat two tablespoons ghee in a pan, add cumin seeds and green chillies.

Step 2

When the cumin seeds change colour, add potatoes, crushed black peppercorns, coriander leaves and rock salt and mix well.

Step 3

Allow the mixture to cool. Divide the mixture into lemon sized balls, keep aside. Make a thick batter using waterchestnut flour and water.

Step 4

Add rock salt to taste. Heat sufficient ghee in a kadai, dip the vadas in the batter and deep fry.

Step 5

Drain onto an absorbent paper. Serve hot with coriander and coconut chutney.

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