Batata vada recipe | Maharashtrian batata vada recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Boil the potatoes whole in a pressure cooker, or dice them and boil in a pot of water, until a fork goes in easily but they still hold their shape. Drain, peel and crumble them.
2. Crush the ginger, garlic and green chilies together into a paste.
3. Heat the oil in a pan over medium heat and add the mustard seeds. When they pop, fry the curry leaves until crisp. Add the paste and sauté until fragrant.
4. Stir in the hing, salt, turmeric and red chili powder. Add the crumbled potatoes and coriander, turn off the heat and mix well. Taste and adjust the salt.
5. Let the filling cool, then divide it into 7 to 8 equal portions and roll each into a ball.
6. Heat the oil for deep frying in a kadai over medium heat.
7. In a bowl, mix the besan, rice flour, salt, hing, turmeric and chili powder. Add water little by little, starting with 1/4 cup, to make a thick, flowing batter. Taste and adjust the salt.
8. When the oil is hot, add a tiny pinch of soda to the batter and mix well.
9. Test the oil by dropping in a little batter. It is ready if it sizzles and rises without browning; if it sinks, the oil is not hot enough.
10. Reduce the heat to medium. Dip each potato ball in the batter to coat it and gently slide it into the oil, frying about 3 to 5 at a time.
11. Leave them undisturbed for 2 to 3 minutes until the batter sets, then stir gently and fry until golden and crisp.
12. Transfer to a cooling rack. Before each new batch, make sure the oil is hot but not smoking.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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