Batata Vada

Batata vada is a popular vegetarian snack in the state of Maharashtra in India.One of the things that make batata vada truly amazing is that it can be prepared by anybody, even amateurs!It is light and gives you a good way to use any leftover mashed potato.

To get the best batch of batata vadas, use coarsely mashed potatoes. Try this recipe of batata vada, serve piping hot ,crispy and golden batata vadas with tangy chutney and impress your guests when you have them over!!

Health Benefits

Mustard seeds are one of the ingredients for the recipe. It has antioxidant properties that help boost the immune system.

Potato, as you already know, houses all the energy the body needs for its metabolic activities. Its intake ensures that the body is fit for its everyday functions.

Ginger is good for the digestive and and respiratory systems.

Ingredients

potatoes—boiled and roughly mashed: 3

Mustard seeds: ¼ tsp

Asafetida: 1 tsp

green chilies--chopped: 2

ginger: ½ tsp

garlic: ½ tsp

sprig curry leaves--chopped: 1

sprigs coriander leaves—chopped: 3

turmeric powder (1/2 tsp for batter and 1 tsp for the filling): 1½ tsp

lemon Juice: ½ tsp

gram flour: ½ cup

water: ½ cup

baking soda: ½ tsp

oil: 3 tbsp

salt to taste

How To Make Batata Vada

1. Blend chilli, ginger, and garlic to make a paste.
2. In a pan over medium-high flame, heat oil and splutter add mustard seeds. When the seeds begin to crackle, add asafoetida, chilli-ginger-garlic paste, and curry leaves. Stir for a few seconds, and add turmeric powder.
3. Turn off the flame, add mashed potatoes coriander, lemon juice, and salt and mix well.
4. Make evenly-sized balls from the potato filling and gently flatten each ball.
5. In another bowl, make a batter of water, gram flour, and baking soda.
6. Heat a skillet over high flame. To check if the oil is heated to the correct temperature drop a pinch of batter into the oil. If it sizzles and rises immediately, your oil is ready.
7. Dunk potato balls into the batter and deep-fry until golden. Turn the vadas occasionally to ensure they fry evenly on all sides.

Note: take care not to crowd skillet with too many vadas. 

Trivia

In Portuguese, Batata is Portugese for potato and the name was adopted by the Indians as potatoes were introduced to them by the Portuguese.