Advertisment

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 IngredientsPotatoes, Ghee
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time16-20 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

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

  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

Calories1365
Carbohydrates240.8
Protein30.6
Fat32.5
Other Fiber11.7gm
Advertisment