Batata vada is the popular Maharashtrian street food. This can be served with a hot cup of tea/coffee or with dipping sauces like cilantro chutney or ketchup. Or use them in making vada pav.
3 medium or 2cupsPotatoesboiled, peeled and mashed
1tablespoonOil
¼teaspoonMustard seeds
1teaspoonGinger paste or freshly grated or crushed
1teaspoonGarlic paste or freshly grated
1Green chilichopped finely
7-8Curry leaves
a pinchHing (Asafoetida)
½teaspoonTurmeric powder
Saltto taste
1-2teaspoonsLemon juice or Lime juice
1tablespoonsCilantro or coriander leaveschopped finely
For The Batter:
¾cupBesan (gram flour)
1tablespoonRice flour
Saltto taste
⅛teaspoonTurmeric powder
¼teaspoonRed chili powder
¾ cup + 1tablespoonWater
a small pinchBaking soda
Oilfor deep frying
Instructions
Making Potato Filling:
Boil the potatoes in instant pot or pressure cooker. Once cool to touch, peel them and mash them using a potato masher.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add ginger, garlic paste, green chili and curry leaves. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
Add hing and turmeric powder. Immediately add mashed potatoes and salt.
Mix well and cook for 2-3 minutes or until the mixture is almost dry.
Turn off the stove. Lastly, add lemon juice and cilantro. Mix well. Taste and adjust the salt as needed.
Remove the mixture to a plate and let it cool down completely.
Then divide into 8 equal portions and make round balls. If making small batata vada then you’ll get more than 8.
Make The Batter:
Take besan, rice flour, salt, turmeric powder, red chili powder and baking soda in a bowl. Mix well.
Add water and stir to make a lump-free batter. The batter should not be too thin or too thick. It has to be thick yet runny consistency.
Making Batata Vada:
Heat the oil in a kadai or pan on medium heat for deep frying. Make sure to add enough oil so that vada are submerged into the oil.
Once the oil is hot, take one ball, and dip it into the batter. Move around so it is coated with the batter from all sides.
Now pick up the ball using your finger or use a spoon. Gently slide the vada into the hot oil.
Do not disturb them for 2 minutes otherwise, they will break into the oil. After that stir or move around in the oil for even browning.
Once they are fried to crisp and light golden color, remove them using a slotted spoon, and drain excess oil. Place them on a paper towel lined plate. Serve them hot.
NOTE: Make a slit into green chilies and fry in the oil until they have blisters on the surface. Remove it from the oil, sprinkle some salt on top and serve with batata vada.
Notes
The potato filling mixture should not have too much moisture or water. If your boiled potatoes have more moisture in them then cook until it dries out so you can shape them into the balls.
To avoid too much moisture in the filling, try not to overcook the potatoes. They should be soft yet firm.
The batter consistency is the key to getting a perfect balance of filling and outer coating. If the batter is too thin then you’ll get no taste of the outer layer and feel like just eating potato. If the batter is too thick then the outer layer can become hard, chewy and taste too dough-like.
Instead of deep-frying, you can use a paniyaram pan to cook them. In that case, make smaller size batata vada that can fit into the sections of your paniyaram pan.
Make ahead: You can make potato filling or balls ahead of time and store them in the refrigerator. You can make the batter a few hours earlier. At the time of serving just fry them. Make sure to bring the potato filling to room temperature before frying.
Reheating: You can reheat them in the oven or air fryer until crisp. Avoid using the microwave as it makes them soggy.