How to make Batata Vada - Street Food -
The main mazza of a vada pav. Spiced mashed potatoes balls dipped in gram flour batter and deep-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Gram Flour
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Batata Vada - Street Food checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Puri Bhaji Spring Roll Kalmi Vada-SK Khazana Seekh Kabab Achari Paneer Cheela
Batata Vada - Street Food Recipe Card
Maharashtra style street food – garma garam batata vada is one half of the iconic vada pav. Mashed potatoes are spiced with a simple tempering, dipped in a gram flour batter and deep-fried. It is served with fried green chillies and a red chilli garlic dry chutney. Batat vada is the undisputed king on the streets of Mumbai.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Batata Vada - Street Food Recipe
Potatoes 4-6 medium
Gram Flour 4
Garlic 8-10 cloves
Fresh coriander leaves chopped 1/4 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 3 tablespo
Mustard seeds 1/2 teaspoon
Curry leaves 5-6
Asafoetida a pinch
Lemon juice 1 tablespoon
Gram flour (besan) 1 1/4 cups
Soda bicarbonate a pinch
Red chilli powder 1/2 teaspoon
Method
Step 1
Boil, cool, peel and roughly mash the potatoes. Grind green chillies and garlic together in a mixer and make a paste. In a bowl mix mashed potatoes, garlic-green chillies paste, coriander leaves, quarter teaspoon of turmeric powder and salt.
Step 2
Heat two tablespoons of oil in pan, add mustard seeds, when they crackle, add curry leaves, asafoetida. Remove from heat and add to the potato mixture. Add lemon juice and mix well. Make equal sized balls of the above mixture. Keep aside.
Step 3
Take besan in a bowl, add soda bi-carbonate, remaining turmeric powder, red chilli powder, salt, one tablespoon of hot oil and enough water and whisk to make a batter of coating consistency. Cover and rest the batter for fifteen minutes.
Step 4
Heat sufficient oil in a kadai. Dip the potato mixture ball in the batter and deep fry till golden. Drain and place them on an absorbent paper. Serve hot with coconut chutney or spicy garlic chutney.
Nutrition Info
Calories : 1363 Kcal
Carbohydrates : 189.4 gm
Protein : 34.1 gm
Fat : 52.6 gm
Other : Potassium- 2175.5mg
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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.
