How to make Batata Vada -
One of the most popular Mumbai street foods – served with pav it makes a delicious Indian burger.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Batata Vada 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 Parsi Shrimp Cakes Parsi Style Chicken Prawn Onion Bhajji Sindhi Koki With Tomato Chutney
Batata Vada Recipe Card
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.
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 : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Batata Vada Recipe
Potatoes boiled and mashed 4 medium
Gram flour (besan) 2 cups
Fresh coriander leaves chopped 1 cup
Garlic cloves 4-6
Green chillies 3
Ginger ½ inch piece
Mustard seeds 1 teaspoon
Asafoetida ½ teaspoon
Curry leaves 4-6
Turmeric powder ½ teaspoon
Salt to taste
Salt to taste
Red chilli powder ½ teaspoon
Turmeric powder ¼ teaspoon
Coriander powder 1 teaspoon
Cumin powder ½ teaspoon
Asafoetida a pinch
Baking Soda a pinch
Method
Step 1
For the masala, put coriander leaves, garlic, green chillies, ginger and little water in a mixer jar and grind to a fine paste.
Step 2
Heat a tablespoon oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and masala paste and mix. Add turmeric powder and cook for two minutes.
Step 3
Add potatoes and salt and mix everything well. Sprinkle some water, add coriander leaves and mix well. Cover and cook for two to three minutes.
Step 4
Transfer the potato mixture onto a plate and set aside to cool for ten to fifteen minutes.
Step 5
For the batter, put gram flour, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, asafoetida in a bowl, add sufficient water and whisk well to make a semi thick batter without any lumps.
Step 6
Add baking soda, mix well and set aside for ten minutes.
Step 7
Heat sufficient oil in a kadai.
Step 8
Divide the potato mixture into equal portions and roll into balls and press lightly.
Step 9
Dip each ball in the batter, drain off excess batter and slide into the hot oil. Deep-fry the vadas for four to five minutes on medium heat or till golden and crisp on the outside.
Step 10
Drain on absorbent paper. Arrange them on a serving platter and serve hot.
Nutrition Info
Calories : 1295 Kcal
Carbohydrates : 229.1 gm
Protein : 41.3 gm
Fat : 24.3 gm
Other : Fiber- 34.3gm
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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.
