Batata Vada Recipe

Batata Vada is a popular Indian street snack that embodies comfort and flavor. These golden, fried potato dumplings are a wonderful blend of spices, resulting in a popular snack across the country. As we go into the heart of this recipe, let’s look at the history and cultural significance of Batata Vada.

History:

Batata Vada, which originated in the state of Maharashtra in western India, has a long history dating back to the 1960s. The term “Batata” means potato in Marathi, the native language, while “Vada” alludes to a deep-fried fritter. This renowned street meal was originally served in local cafes known as ‘Vada Pav’ stalls, where it is frequently sandwiched between a pav (soft bread) with chutneys, resulting in the famous Vada Pav. Batata Vada has become a popular snack not only in Maharashtra, but across India.

Batata Vada Recipe:

Print Recipe

Batata Vada

Enjoy thecrispy richness of Batata Vada, a traditional Indian snack that combines thewarmth of mashed potatoes with a variety of spices. Follow our step-by-stepinstructions to recreate this street food phenomenon at home and delight yourtaste buds with a symphony of flavors.

Prep Time30

Cook Time18

Course: Breakfast, Snack

Cuisine: Indian

Keyword: Batata Vada

Servings: 2

Calories: 200kcal

Equipment

1 Mixing bowls
1 Potato masher
1 Frying pan
1 Slotted spoon
1 Kitchen towels
1 Plate for serving

Ingredients

- 4 large potatoes boiled and mashed
- 1 cup gram flour besan
- 1/2 cup rice flour
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida hing
- 2 green chilies finely chopped
- 1 tablespoon ginger-garlic paste
- A handful of fresh coriander leaves chopped
- Salt to taste
- Oil for frying

Notes

Step-by-Step Guide:

Step 1: Prepare the Potato Mixture.

- Begin by cooking the potatoes until fork-tender. Peel and mash in a large mixing dish.

- In a pan, heat one tablespoon of oil. Combine the mustard seeds, cumin seeds, asafoetida, and green chilies. Sauté the seeds until they crackle.

- Combine ginger-garlic paste with turmeric powder. Cook for one minute.

- Add this tempering to the mashed potatoes, along with the chopped coriander leaves and salt. Mix well.

Step 2: Form the Batata Vada

- Shape tiny amounts of the potato mixture into spherical balls. Ensure they are smooth and free of fractures.

Step 3: Make the Gram Flour Batter

- In a separate bowl, add gram flour, rice flour, turmeric powder, salt. Gradually add water to create a smooth, lump-free batter.

Step 4: Coat the potato balls.

- Heat the oil in a frying pan over medium heat.

- Dip each potato ball into the gram flour batter to ensure a uniform coating.

- Carefully drop the coated potato balls into the hot oil, frying until golden brown. Use a slotted spoon to remove them and set them on kitchen towels to absorb any leftover oil.

Step 5: Serve Hot

- The Batata Vada is ready to be served! Pair it with mint chutney or tamarind sauce.

Conclusion:

With its humble origins and explosive flavors, Batata Vada is a favorite among both street food fans and home cooks. The golden, crispy skin of the seasoned mashed potatoes provides a wonderful experience that crosses regional boundaries. Recreate this popular meal in your own kitchen and experience the best of Indian street food.

Learn More about the vast Indian Foods here: TASTEOFINDIAAA…