India Food Network India

Recipes,Light Bites


Dec 26, 2012

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

Mumbai’s most famous street food, Batata Vada is here. Learn from Archana tai, how to prepare Batata vada, in an easy to make recipe.

INGREDIENTS

    • 4 potatoes boiled and peeled
    • 1 tbsp mustard seeds
    • 1/2 tsp turmeric powder
    • 3/4 tsp asafoetida
    • 7-8 curry leaves
    • Salt according to taste
    • 1 tbsp ginger-garlic-green chilli coarsely ground
    • Chickpea flour according to requirement
    • Oil for deep frying

DIRECTIONS

Method:
  • For the seasoning: Heat 1 tbsp oil, once the oil is heated, add 1 tbsp mustard seeds, 1/2 tsp turmeric, 3/4 tsp asafoetida, 7-8 curry leaves, 1 tbsp coarsely ground ginger-garlic-green chilli paste
  • Add salt according to taste and mix well
  • TIP: You can add coriander as per taste
  • In a bowl mash 4 boiled potatoes
  • Once the potatoes are mashed, add the seasoning to it
  • TIP: Salt was added when making the seasoning, hence add only a pinch when adding it to the potatoes mixture
  • Mix everything well together
  • TIP: To avoid potatoes from getting sticky after boiling, cook them under the steam released from the pressure cooker when making rice or dal in it.
  • Now heat oil enough for deep frying the vadas
  • For the batter: In a bowl add chickpea flour according to requirement, add a pinch of turmeric powder, asafoetida, salt according to requirement, and some water
  • Mix the ingredients together
  • TIP: Do not make the batter very thin or very thick
  • TIP: Add 3/4 tsp of hot oil to the batter to make perfect crispy vadas
  • Start making medium sized potato balls, dip it in the batter
  • On a high flame drop the dipped potato balls into the hot oil
  • Once the vadas turn golden brown remove them
  • Ready to serve

About Archana ArteFollow On

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Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana’s Rasoi.

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