Navratri Batata Vada | How to make Navratri Batata Vada

By Rita Arora  |  3rd Oct 2016  |  
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  • Navratri Batata Vada, How to make Navratri Batata Vada
Navratri Batata Vadaby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

300

0

About Navratri Batata Vada Recipe

Deep fried batter coated mashed potato balls.

Navratri Batata Vada is a popular aromatic and delicious dish. You can try making this amazing Navratri Batata Vada in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Navratri Batata Vada by Rita Arora has detailed steps with pictures so you can easily learn how to cook Navratri Batata Vada at home without any difficulty. Navratri Batata Vada is enjoyed by everyone and can be served on special occasions. The flavours of the Navratri Batata Vada would satiate your taste buds. You must try making Navratri Batata Vada this weekend. Share your Navratri Batata Vada cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rita Arora for inputs. In case you have any queries for Navratri Batata Vada you can comment on the recipe page to connect with the Rita Arora. You can also rate the Navratri Batata Vada and give feedback.

Navratri Batata Vada

Ingredients to make Navratri Batata Vada

  • For potato mixture:
  • 2 cups boiled, peeled, mashed potatoes
  • 1 tablespoon peanut Oil+ more for deep frying
  • ½ teaspoon cumin seeds
  • 1-2 Green chilies, chopped finely
  • rock salt to taste
  • Black pepper powder to taste
  • 1 teaspoon lemon juice
  • For the batter:
  • 1/2 cup Singhare ka atta
  • 1/2 cup rajgira ka atta
  • rock salt to taste
  • Black pepper powder to taste
  • ¼ to ⅓ cup water or as required

How to make Navratri Batata Vada

  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Add chopped green chili and saute for 20 seconds.
  3. Add mashed potatoes, salt, black pepper powder.
  4. Mix well. Cook till the potatoes get heated through. Finally add lemon juice, mix.
  5. Remove and cool.
  6. Make a batter with the singhare and rajgira ka atta, salt, pepper in a bowl adding a little water a time to make a smooth batter. Batter should be not too thick not too thin.
  7. Divide the potato mixture into 10 equal portions and shape them into round, smooth ball.
  8. Heat the oil in pan for deep frying on medium-high heat.
  9. Oil should be hot enough.
  10. Gently and carefully drop batter coated ball into the oil. Do not disturb the vada for at least 1 minute after adding in the oil. Deep fry it till it is golden brown from all the sides.
  11. Flip them or move around for even browning.
  12. Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula.
  13. Serve warm

My Tip:

We can use samak flour also.

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