A popular snack from the streets of Maharashtra especially Mumbai. Monsoons and Vada pav, amazing combo one can think of. When it's home made, it is pure love, leave the calories aside.
Ingredients For Batata Vada::
For Batter:
· Besan – 2 cups
· Salt to taste
· Baking soda a pinch (optional)
· Water as required
· Hot Oil – 1 tbsp
For Potato Filling:
· Oil - 2 tbsp
· Mustard seeds – ½ tsp
· Cumin seeds - ½ tsp
· Hing (asafoetida) – ¼ tsp
· Curry leaves - 8-10
· Garlic – 8-10 cloves
· Ginger – 2 inches
· Green chillies - 4-5 (as per your preference)
· Coriander seeds – 1 tbsp
· Turmeric powder - ½ tsp
· Salt to taste
· Garam masala - a pinch
· Potatoes 8-10 medium size (boiled & mashed)
· Lemon juice - 1 tbsp
· Fresh coriander leaves (chopped)
Method:
For Batter:
· In a mixing bowl, add besan & other ingredients and mix well using a whisk, add water gradually to make a smooth batter make sure there should not be any lumps.
· Make sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
· Let the batter rest for a minimum time of 12-15 minutes.
· While making the vada add hot oil to the batter and give a good mix.
For Potato Filling:
· Take a small mixer jar add ginger, garlic, green chillies and coriander seed. Crush it, don’t make a fine paste. Keep it aside.
· Take a kadai, keep it on medium heat, add oil and let the oil heat further add jeera & mustard seeds and let them crackle.
· Now add hing, curry leaves and the crushed mixture, give a good mix and cook on medium flame for 3-4 minutes. Till it is aromatic.
· Further add turmeric powder, garam masala & salt, stir briefly and turn off the heat.
· Now add boiled potatoes and lemon juice & freshly chopped coriander leaves. Give a good mix.
· Potato filling is ready, keep aside to cool down to room temperature.
· Make balls as per your preference.
For Frying the Vadas:
· Take oil in a kadai and set it on medium heat for deep frying.
· Whisk the batter once again & add hot oil, give a good mix.
· Now coat the vadas with the besan batter, and slide the besan coated vada balls in hot oil for deep frying.
· Deep fry in hot oil on medium high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in colour, fry all the vadas in same way.
· Crispy hot vadas are ready to be served with dry garlic chutney, mint chutney and pav.
