Oct 062015
 

Batata Vada is a Gujarati starter or snack also a bombay street food called aloo bhonda in Mumbai. Batata Vada or Bateta Vada is also called Pav Vada when it is eaten with bread roll. Batata Vada is basically potato dumpling and it is cooked as a pakora using gram flour batter.

Cooking Time: App. 25 Minutes
Serves: 4 People

Batata Vada

Ingredients:

For Potato Balls:

6 medium size potatoes
3 green chillies
5-7 curry leaves
2 tablespoons chopped coriander
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoons garam masala powder
Salt to taste

Batata Vada

For Batter:

200 gram gram flour
1 teaspoons garam masala powder
1 teaspoon oil
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon turmeric powder
1 tablespoon lemon juice
1 teaspoon asafoetida (hing) powder
Oil for frying
Salt to taste
Water as needed

How To make Batata Vada or Aloo Bhonda:

1. Boil the potatoes.

2. Now take the gram flour in big bowl, add the chilli powder, coriander powder, turmeric powder, garam masala powder, lemon juice, salt, asafoetida (hing) powder, 1 teaspoon oil, water as needed and mix it properly. Be careful by adding water; do not make it too runny or thicker. You need to maintain the consistency to form the mix. It should be smooth paste like batter. Leave it for at least one hour and add chopped coriander.

3. Now Peel the boiled potatoes and mash it. Chop the chillies and coriander.

4. Heat the oil and add the mustard seeds, once mustard seeds crackles add chopped curry leaves, chopped chillies and turmeric powder. Turn the heat off and add this to mashed potatoes.

5. Now add the lemon juice, garam masala, salt and sugar. Mix it properly.

6. Take small bit a size of walnut and roll in your palm to make a ball. Finish making balls all potato mix.

7. Heat the oil in the pan (half of the pan); add potato ball in mix of gram flour and cover with batter. Add around 5-6 balls in the batter. All balls should be covered with the gramflour mix (batter).

8. Once oil heated, add tiny bit from the mix. If it comes up straight away and float on oil means oil is heated properly. Now you can add potato ball from the mix one by one depends of the size the pan.

9. Once it floats on oil and turn bit darker colour than original, take it out.

10. Carry on until you finish cooking all aloo bhonda.

Serve hot with any chutney or tomatoes ketchup or mayo.

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