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Batata Vada Recipe | How to Make Batata Vada +Video

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Batata vada- Spiced potato dumpling coated with gram flour batter and fried-very popular street food of Mumbai

Batata vada is the most popular street food of Maharashtra,It is a very popular snack of Mumbai. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars.
Boiled potatoes are roughly mashed and then few fresh herbs and spices are added in the potato mash . Then a flavorful tempering is added in it and shaped in round balls .These spicy potato dumplings are dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried
green chili.
Its quite easy and quick recipe.You can easily adjust the spices according to your taste.There are few variation of making this Mumbai special Bataat Vada but the main ingredients and spices remains the same.
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batata vada
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3.80 from 5 votes

How to Make Batata Vada , Mumbai Batata Vada Recipe

Batata vada- Spiced potato dumpling coated with gram flour batter and fried-a popular street food of Mumbai

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: snacks/starters, street food
Cuisine: Maharashtrian Cuisine
Keyword: aloo bonda, batata vada
Author: Anjana Chaturvedi

Ingredients

For stuffing



    • 250 gm Potatoes / Aloo
    • 1 tbsp Green Chillies / Hari Mirch minced
    • 1 tsp Ginger / Adrak
    • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
    • To Taste Salt
    • 1/3 tsp Turmeric Powder / Haldi Powder
    • 1/4 tsp Tatri / Nimbu phool/citric acid *

    Tempering/ tadka



      • 1 tsp Mustard Seeds / Rai *
      • 1/4 tsp White lentil/urad daal
      • 1/4 tsp Asafoetida / Hing powder
      • 8 Curry Leaves / Kadi Patta chopped
      • 1 tbsp Cooking Oil

      For making the batter for coating



        • 1 cup Gram flour / Besan
        • 2 tbsp Rice Flour / Chawal Ka Atta
        • 1/4 tsp Turmeric Powder / Haldi Powder
        • 1 tsp Red Chilli powder / Laal mirch powder
        • pinch Asafoetida / Hing powder
        • 1 tbsp Hot oil
        • Pinch soda bi carb optional

        Instructions

        • Peel and coarsely mash the boiled potatoes(don’t make a paste of potatoes )

        • Heat oil in a pan and add urad daal and mustard seeds.When seed start crackling add asafoetida,curry leaves and green chilies.Stir and then add turmeric powder and boiled potatoes.

        • Add salt and citric acid and stir to mix every thing.Remove from the flame and add chopped fresh coriander.

        • Mix it and let it cool down a bit.Now make small equal size balls from this potato mixture and keep aside.

        • In a bowl add gram flour, rice flour, salt,chili powder and turmeric.

        • Add water to make a batter of pouring consistency.Add hot oil and mix well.

        • Heat oil in a deep and wide pan.Dip the prepared potato balls in the gram flour batter.

        • Gently add in the hot oil and deep fry on medium heat.

        • Change the sides 2-3 times in between so get a nice colour from all the sides.Remove from the pan when become golden and crisp.

        • Drain on a paper napkin to absorb the extra oil.

        • Slit or poke hole in few green chilies and deep fry them.

        • Drain on a paper napkin and sprinkle some chat masala or salt over them.
        • Serve hot vadas with green chutney,ketchup and fried green chilies.

        Notes

        NOTE-
        1-To add sourness in the vada you can add either citric acid or lemon juice.
        2-Don’t mash the potato completely,just mash roughly,don’t make a paste of potatoes.
        3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
        4-for variation -you can also add some boiled peas at step -3

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