Batata Vada is a popular snack from the streets of Maharashtra. It literally means potato fritters. It consists of mashed potato coated with chickpea flour and deep fried. This is generally served with chutney. A popular way of eating batata vada is Vada Pav, in which the batata vada is sandwiched in a pav, often accompanied by chutney and ketchup.
Whenever my mum is in Bahrain, I learn a lot of new recipes from her. This time we decided to make Batata Vada, and it was a super hit at my place. To go with this, I made masala chai using the home made chai masala.
Here is the step by step Batata Vada recipe with pictures:
Makes: 12
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
Onion: 1 finely chopped
Garlic Paste: 1/2 tsp
Ginger Paste: 1/2 tsp
Turmeric Powder: 1/2 tsp
Chili Powder: 1 tsp
Potato: 2 cups (boiled and mashed)
Coriander: 2 tsp finely chopped
Chickpea Flour (Besan): 1.5 cups
Baking Soda: 1/4 tsp
Salt: to taste
Oil: to deep fry
Method of Preparation:
- Heat oil in a pan. Stir fry the onion till translucent.
- Add ginger and garlic paste and stir fry. Add 1/4 tsp turmeric powder and 1/2 tsp chili powder. Mix well.
- Add the mashed potato, coriander and salt and mix well. Divide into 12 balls.
- Mix besan with 1/4 tsp turmeric powder, 1/2 tsp chili powder, salt to taste. Add little water to get besan paste.
- Heat oil in deep bottomed kadai. Dip each potato ball in the besan paste and deep fry till brown.
- Serve with garlic chutney.
If you want to try the vada pav version of it and want to make the Pav at home, I have a recipe here which you can follow: Pav recipe.
If you are looking for more street food recipes, you can click here: Street Food. Some popular ones that I have on this blog are: Paneer Pakoda, Onion Bhajiya, Pav Bhaji and of course Ragda Pattice
If you are looking for more tea-time snack recipes, you can find them here: Tea-time snacks.
Batata Vada
- Onion: 1 finely chopped
- Garlic Paste: ½ tsp
- Ginger Paste: ½ tsp
- Turmeric Powder: ½ tsp
- Chili Powder: 1 tsp
- Potato: 2 cups (boiled and mashed)
- Coriander: 2 tsp finely chopped
- Chickpea Flour (Besan): 1.5 cups
- Baking Soda: ¼ tsp
- Salt: to taste
- Oil: to deep fry
- Heat oil in a pan. Stir fry the onion till translucent.
- Add ginger and garlic paste and stir fry. Add ¼ tsp turmeric powder and ½ tsp chili powder. Mix well.
- Add the mashed potato, coriander and salt and mix well. Divide into 12 balls.
- Mix besan with ¼ tsp turmeric powder, ½ tsp chili powder, salt to taste. Add little water to get besan paste.
- Heat oil in deep bottomed kadai. Dip each potato ball in the besan paste and deep fry till brown.
- Serve with garlic chutney.
Speak Your Mind