BATATA VADA – Mashed Potato cutlets or balls from New Delhi

This is one of those mind boggling quick snacks which people have always held a great curiosity for. What in the world is a batata vada. Why are there songs written and sung about it.

So in order to put all this restlessness to rest (:)), here is the authentic recipe of this street side snack from New Delhi. Enjoy!

TOP TIP: Use a spoon to pick the balls, dip into the batter and then into the oil. This will prevent them from breaking.

Potatoes peeled boiled and mashed – ½ kg

Green chilies 3

Ginger 1 inch piece

Garlic 1 tsp chopped

Salt 1 tsp

All spice or garam masala powder ½ tsp

Sugar ½ tsp

Coriander leaves chopped 2 tbsp

Lemon juice 2 tbsp

Gram flour 1 cup

Turmeric ¼ tsp

Chili powder ½ tsp

Salt ½ tsp

Water to make batter as required

For dressing – baghar or tarka

Turmeric powder ¼ tsp

Mustard seeds ½ tsp

Chili powder ½ tsp

Oil 2 tbsp

Method

1. Grind together 3 green chilies, 1 inch ginger
   piece, 1 tsp chopped garlic, ½ tsp all spice powder, 2 tbsp lemon juice, 1 tsp salt and ½ tsp sugar into a fine paste. You can add 1 tbsp water to get to the right consistency if needed.
2. Mix this paste into ½ kg mashed potatoes and add
   2 tbsp chopped coriander leaves.
3. Heat oil in a pan and add the mustard seeds.
   After a few minute the seeds will start to crackle and pop. At this stage remove the pan from the fire and add the turmeric powder and chili powder. Put the pan back onto the fire. Let the mixture crackle for one more minute and then pour this entire mixture into the potato mix. Combine them well and make small balls from this.
4. Combine 1 cup gram flour, ¼ tsp turmeric powder,
   ½ tsp chili powder and ½ tsp salt with water to make a batter.
5. Dip the vada (potato balls) into the batter and
   deep fry in 2 tbsp hot oil till golden brown. Serve hot with one of the
   chutneys later introduced in this book.