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How To Make Batata Vada


Aug 11, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Mumbai's love affair with Batata Vada served with pav and paired with garlic and green chutney is legendary. This monsoon Archana Arte is here with a street-style Batata Vada recipe you are sure to love.

INGREDIENTS

    500 gm potatoes
    Oil for deep frying
    Tempering:
    Mustard seeds: 5 gram
    Curry leaves: 10
    Cumin: 3 gm
    Turmeric powder: 5 gm
    Green chilies, ginger & garlic paste: 2 tablespoons
    1/2 lime juice
    10 gm coriander leaves
    Salt to taste
    Batter:
    200 gm gram flour
    Water as required
    Salt to taste

DIRECTIONS

– Cook the potatoes until soft, peel and mash coarsely.
– Heat oil in a small pan, add mustard seeds and let it crackle.
– Add rest of the tempering ingredients and mix it well. Keep it aside
– Take a mixing bowl, add potatoes, coriander leaves, lime juice, tempering, and salt. Combine all the ingredients together.
– Divide the potato mixture into equal sized portions, approximately the size of a lemon.
– Take another bowl, add gram flour, salt, and water for batter. Make sure the batter is lumps free.
– Dip each ball in the batter and deep fry until golden brown in colour.
– Serve hot with a chutney.

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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