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.
| Servings | 10 |
| Preparation Time | 30 min. |
| Cooking Time | 15 min. |
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
- 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. - Mix this paste into ½ kg mashed potatoes and add
2 tbsp chopped coriander leaves. - 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. - Combine 1 cup gram flour, ¼ tsp turmeric powder,
½ tsp chili powder and ½ tsp salt with water to make a batter. - 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.
