Batata Vada Recipe
Yesterday I made these delicious potato fritters, well actually they are not fritters but really good round an inch and a half sized balls dipped in seasoned chick pea paste and fried and called Batawada in India.These are a local favorite in Mumbai city and an easy and accessible snack enjoyed by people of all ages. When it is eaten with a bun its called Vada Pav and served with cilantro and garlic chutney. This is actually nicknamed as an Indian Burger.
This is a quick and hearty snack and sure to please each ones taste buds. And here's how we make it!!
Summary
Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
SpecialityPart of Menu
Ingredients
Yesterday I made these delicious potato fritters, well actually they are not fritters but really good round an inch and a half sized balls dipped in seasoned chick pea paste and fried and called Batawada in India.These are a local favorite in Mumbai city and an easy and accessible snack enjoyed by people of all ages. When it is eaten with a bun its called Vada Pav and served with cilantro and garlic chutney. This is actually nicknamed as an Indian Burger.
This is a quick and hearty snack and sure to please each ones taste buds. And here's how we make it!!
Ingredients:
Filling:
Potatoes 3 large
2 tbsp finely chopped ginger
4 cloves garlic finely chopped
2 jalapenos deseeded and finely chopped
7-8 curry leaves
2 tsp garam masala powder
1 tsp amchur powder(dry mango powder) if u cannot find this add lemon juice about 1 tsp.
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
1/4 cup cilantro
Batter:
1/2 cup chickpea flour
1/4 tsp turmeric
salt to taste
Oil for frying
Directions
Start with the filling by boling the potatoes.When done mash them and heat about a
1/ 4 cup of oil when heated lower the flame slightly and add the mustard seeds and cumin seeds and the curry leaves.When they start spluttering add the turmeric powder, garlic, ginger and jalapenos.Add the potatoes, garam masala powder and amchur powder. Add salt and mix well. when cool shape them into round balls.
Mix the batter ingredients and add water 2 tbsp at a time, so that its thick and easy to coat the potato balls on dipping them. Now if the batter gets watery add some more flour. Heat about a cup of oil, when nice and hot dip them in the batter.Be careful and do not turn till its fried well on one side and then flip otherwise it may break up.Later fry till nice and golden brown. Serve hot with some cilanto chutney.
1/ 4 cup of oil when heated lower the flame slightly and add the mustard seeds and cumin seeds and the curry leaves.When they start spluttering add the turmeric powder, garlic, ginger and jalapenos.Add the potatoes, garam masala powder and amchur powder. Add salt and mix well. when cool shape them into round balls.
Mix the batter ingredients and add water 2 tbsp at a time, so that its thick and easy to coat the potato balls on dipping them. Now if the batter gets watery add some more flour. Heat about a cup of oil, when nice and hot dip them in the batter.Be careful and do not turn till its fried well on one side and then flip otherwise it may break up.Later fry till nice and golden brown. Serve hot with some cilanto chutney.
Comments
Comments: 1 |
Add a Comment
