Batata Vada


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Shame! Shame! ...on me for not having posted the most loved fast food item. While together me and my better half have tried and tasted every vada pav centre that has been recommended in mumbai, our quest to find the most irresistibly delicious one conitnues to take us places. I prefer mine with pav while DH opts as per his mood each time. But one thing that never fails to accompany our vadas are the different chutneys that go along. 

I have to admit that DH gave me a real tough time over the last decade pushing me to improve the taste of the batata wada. Today, I am settled with a recipe that has been approved. You may have to figure out your own recipe by trying and experimenting with the flavors as per your taste. But if you like a little masaledar, spicy hot yet not trailing a flame post consumption with a covering just about thick to hold but not too cakey then this is the recipe you should be using..



Ingredients
5-6 potatoes (boiled, peeled and mashed almost completely but slightly chunky)
2 tspn thinkly chopped ginger (do not grate)
2 tspn green chillies finely chopped 
2 tspn coriander powder
1 tspn turmeric powder
2 sprigs of curry leaves finely chopped
2 sprigs of coriander leaves finely chopped
2 tspn oil
1 tspn mustard seeds
1 pinch asafoetida
salt to taste

For the outer layer
2 cups of chickpea flour/ besan
1 1/4 cup of water
1 pinch of turmeric powder
salt to taste

Oil to deep fry

Method
1) In a pan, heat 2 tspn oil, add the mustard seeds and asafoetida. When mustard seeds start crackling, add the curry leaves and saute
2) Next add the ginger and chillies and saute again
3) Add the boiled and mashed potatoes, turmeric, salt, coriander powder and stir quickly to mix it all.
4) Let the mixture cook for about 5 min. This will allow all the flavors to seep through the potatoes
5) Sprinkle coriander and mix. Set aside to cool down completely
6) Prepare the batter by mixing all the ingredients. The batter should freely flow when poured  using a spoon but should not be very watery. It should leave a trail on the spoon (steel spoon)
7) Heat oil in a deep frying pan until it is hot. Then reduce the flame to low-medium.
8) Make small balls of the potato mixture , about the size of a ping pong ball or even smaller.
9) Dip each of the ball in the batter to evenly coat it. Drop it in the hot oil. You may add 2-3 if you have a large size pan
10) Let it cook slowly for 3-4 min until the coating turns crispy. If the oil is not warm enough the potato mixture may start oozing out, so ensure you are maintaining the temperature between batches
11) Remove when the color turns deep yellow. Drain on paper towel.

Serve with green chutney, vada pav chutney and imli chutney. Also serve pav and deep fried green chillies along side.


I will share the vada pav chutneys shortly...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46

11 comments:

vaishali sabnani said...

Pradnya...I am drooling...and this is my almost first choice for Mumbai street food. I make it in the similar way with a addition of garlic. ..love it with all those accompaniments.

Varadas Kitchen said...

There are so many variation to this vada. You are right everyone has to experiment and find what they like best.

Srivalli said...

That plate surely tempts Pradnya..the bondas look so sinful too..

Priya Suresh said...

Omg, ur batata vada makes me hungry, mouthwatering here Pradnya..

sneha datar said...

Want to taste this batata vada, mouthwatering.

Srividhya said...

Yummmm.. Love all the sides :-)

Manjula Bharath said...

wow mouthwatering batata vada , looks so delicious !!

Jayanthi Sindhiya said...

A very tempting batata vada...love to taste it

Pavani N said...

If I can, I want to grab that plate right out of the monitor. Such a tempting and delicious vada-pav.

veena krishnakumar said...

I am drooling here. Looks so tempting

Sandhya Ramakrishnan said...

So tempting! Love street foods and this is one of my favorites :)

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