Batata Vada Recipe To Try At Home

Monsoon season is here! What's a better way to savour the cool breeze than with a warm, crispy Batata Vada paired with a zesty coriander chutney? This beloved Mumbai street food is a staple at every chat vendor's stall across Maharashtra. Now, you can easily make this delicious snack at home in just 20 minutes! Follow our step-by-step recipe to make this mouthwatering treat and indulge in the monsoon spirit without worrying about the health risks that come with street foods.

Batata Vada Recipe

1. Prepare all ingredients in advance. Blend green chilli, ginger, and garlic into a paste using a mortar and pestle or mixer grinder's small chutney jar.
2. Mash peeled boiled potatoes with the back of a large spoon until they're smooth.
3. Heat 2 tsp oil in a pan over medium heat. Add mustard seeds, then asafoetida, curry leaves & green chilli-ginger-garlic paste when seeds crackle. Stir and cook for a minute. Add turmeric powder and mix well.
4. Turn off the heat and pour the tempering mixture over the mashed potatoes. Stir in chopped coriander, lemon juice, and salt. Mix well.
5. Divide the mixture into 9-10 equal balls. If it becomes sticky, lightly grease your hands with oil and shape each portion into a round ball.
6. Make the vada batter by combining gram flour, baking soda, and salt in a large, wide-mouthed bowl.
7. Add 1/3 cup water gradually, stirring continuously, to make a smooth, lump-free batter. Aim for a consistency slightly thinner than dosa batter. Adjust by adding gram flour if too thin or water if too thick.
8. Heat oil over medium heat. Dip potato balls in batter, coating evenly, then fry in batches of 3-4 until light golden brown.
9. Drain excess oil and place on paper towels. Fry remaining balls. Serve Batata Vada hot with tea, green chutney, or tomato ketchup.

Credits: Freepik

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