Batata Vada | How to make Batata Vada

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ByU K
Created on 9th Feb 2016
  • Batata Vada, How to make Batata Vada
Batata Vadaby U K
  • Batata Vada | How to make Batata Vada (17 likes)

  • 0 reviews
    Rate It!
  • By U K
    Created on 9th Feb 2016

About Batata Vada

The street food which keeps Mumbai alive.

Batata Vada is an aromatic, flavorful and delicious dish which is very much popular in Maharashtra. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Batata Vada is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Batata Vada at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 30 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Batata Vada by U K in step by step with pictures so you can easily learn how to cook the perfect Batata Vada at your home without any difficulties. Batata Vada is one of the representative dishes of Maharashtra which you can serve in any special occasions.

  • Prep Time30mins
  • Cook Time10mins
  • Serves4People
Batata Vada

Ingredients to make Batata Vada

  • For the Dumplings: Potatoes 10-12
  • Ginger 1 inch long piece
  • Garlic 4-5 cloves
  • Green chillies 3-4
  • Coriander Leaves - 1/2 cup
  • Curry Leaves 3-4
  • Split Black Gram (Udad Daal) 2 tbsp
  • Mustard Seeds 2 tsp
  • Lemon juice - 2 tbsp
  • Olive Pomace Oil - As needed to deep fry
  • Salt as per taste
  • For the Batter: Gram Flour 200 gms
  • Rice flour 2 tbsp
  • Turmeric powder as per need for color
  • Salt as per taste

How to make Batata Vada

  1. For the Dumplings:
  2. Boil the potatoes and crush to smaller pieces. Add some salt and mix well. Keep aside.
  3. Take the ginger, garlic, chili and coriander with 3-4 curry leaves and make a paste in a mixer. Add lemon juice into it and keep aside.
  4. Take 4-5 tbsp oil in a deep pan and preheat on a medium flame. Add 4-5 curry leaves, mustard seeds and split the black gram (Udad Daal).
  5. Add the turmeric powder and stir. Add the paste from the mixer. Stir well.
  6. Add crushed potatoes and mix well and cook on a low flame for 3-4 minutes.
  7. Cool the mixture and make balls or patty as per your need. We will call these as dumplings after done. Keep aside.
  8. For the Batter (Outer Crust):
  9. Add 2 tbsp rice flour to 200 gms gram flour. Pour in water as needed to make a thick paste. Add turmeric and salt and mix well.
  10. The Final Product:
  11. Dip these balls in the paste and deep fry till they turn light golden brown. Remove immediately once done to avoid losing the color.
  12. Serve hot with mint chutney garnished with onions and eat it with regular ketchup.
My Tip: Keep the ginger quantity more compared to the garlic quantity so that the flavor of the ginger comes out distinctively.

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