How to make Batata Vada on Sugarcane Sticksv- SKK -

Batata vada reconstructed

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium potatoes, Sugarcane

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Batata Vada on Sugarcane Sticksv- SKK checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Peas Potato Pattice in Tomato Gravy Greek Roll Jain Corn Paneer Quesadilla Thai Rolls

Batata Vada on Sugarcane Sticksv- SKK

Batata Vada on Sugarcane Sticksv- SKK Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Batata Vada on Sugarcane Sticksv- SKK Recipe

  • Medium potatoes boiled, peeled and mashed 2

  • Sugarcane six inch sticks 8 + to serve

  • Ouil 1 + for deep-frying

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-15

  • Garlic cloves finely chopped 10-12

  • Ginger finely chopped 1 inches

  • Turmeric powder 1/2 teaspoon

  • Green chillies finely chopped 2

  • Salt to taste

  • Fresh coriander leaves finely chopped 3 tablespoons

  • Gram flour (besan) 1 1/2 cups

  • Baking soda 1 pinches

  • Tata Sampann Chilli Powder 1 teaspoon

  • Lemon juice 1 teaspoon

  • Micro greens for garnish

  • Green chtuney to serve

Method

Step 1

Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, garlic and ginger and sauté well.

Step 2

Add ¼ teaspoon turmeric powder, green chillies and sauté for a minute. Switch off heat, add potatoes and mix well.

Step 3

Transfer the mixture into a bowl. Add salt and coriander leaves and mix well.

Step 4

Mix together gram flour, remaining turmeric powder, salt, baking soda and Tata Sampann Chilli Powder in another bowl.

Step 5

Add sufficient water and whisk well to form a smooth batter. Add lemon juice and mix well.

Step 6

Wrap small portions of potato mixture onto sugarcane sticks.

Step 7

Heat sufficient oil in a kadai.

Step 8

Dip prepared sticks in the batter and deep-fry in hot oil till golden brown and crisp. Drain on an absorbent paper.

Step 9

Garnish with micro greens and serve hot with .and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.