How to make Batata Wada -

The ever popular street side snack.

Sanjeev Kapoor

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

Main Ingredients : Potatoes (आलू), Gram Flour

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Batata Wada checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Dabeli Patoli Cheese and Egg Toast Jain Paneer Chilli Parcel

Batata Wada

Batata Wada Recipe Card

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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!

 

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Batata Wada Recipe

  • Potatoes boiled and peeled 6 medium

  • Gram Flour 2 cups

  • Oil 2 tablespoons + to deep fry

  • Curry leaves 10-12

  • Crushed garlic 1 tablespoon

  • Grated ginger 1 teaspoon

  • Green chillies 3

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • A few sprigs fresh coriander leaves

  • Red chilli powder 1 1/2 teaspoons

  • Baking soda (soda bicarbonate) 1 teaspoon

  • Pavs 12

Method

Step 1

Mash the potatoes with hand and put into a bowl.

Step 2

Heat 2 tbsps oil in a non-stick pan. Heat sufficient oil in a kadai.

Step 3

Tear curry leaves and add to the pan. Add crushed garlic and saute. Add ginger and saute. Finely chop green chillies and add along with turmeric powder and potatoes and mix well.

Step 4

Add salt and mix well. Transfer into a bowl and let it cool.

Step 5

When it cools, finely chop coriander leaves and add and mix well. Shape into medium sized balls and flatten them slightly.

Step 6

Take gram flour in another bowl. Add ½ tsp red chilli powder, salt and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and semi thick batter.

Step 7

Dip the potato balls in the batter and slide into hot oil. Deep fry till golden. Drain on absorbent paper.

Step 8

Also drain the extra batter dumplings that form in the oil and put in a bowl. Add remaining red chilli powder and crush to make dry chutney.

Step 9

Gently split open the pavs without cutting through, apply a little chutney on the inside, place a wada and arrange on a serving plate. Serve hot.

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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.