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Photo of Batata vada/ Fried potato dumpling by Anjana Chaturvedi at BetterButter
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Batata vada/ Fried potato dumpling

Feb-16-2016
Anjana Chaturvedi
10 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Batata vada/ Fried potato dumpling RECIPE

Spiced potato dumpling coated with gram flour batter and fried. It is a very popular street food of Mumbai.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Snacks
  • Vegan

Ingredients Serving: 6

  1. 250 gm- Potatoes, boiled
  2. 1 tbsp -Green chili, minced
  3. 1 tsp- Ginger,chopped
  4. 1/2 cup- Fresh coriander,chopped
  5. To taste -Salt/ namak
  6. 1/3 tsp- turmeric powder
  7. 1/4 tsp- Citric acid/tatri *
  8. 1 tsp - Mustard seeds /rai
  9. 1/4 tsp -White lentil /urad daal
  10. 1/4 tsp- asafoetida /hing
  11. 8- Curry leaves
  12. 1 tbsp- Cooking oil
  13. For the batter:
  14. 1 cup - Gram flour /besan
  15. 2 tbsp- rice flour/chawal ka atta
  16. 1/4 tsp- Turmeric/haldi
  17. 1 tsp- Chili powder
  18. 1 tbsp -Hot oil
  19. salt to taste
  20. A pinch of Soda-bi-carb (optional)

Instructions

  1. Peel and coarsely mash the boiled potatoes (don't make a paste of the potatoes). Heat oil in a pan and add the urad daal and mustard seeds.
  2. When the seeds start crackling, add the asafoetida, curry leaves and green chilies. Stir and then add the turmeric powder and boiled potatoes.
  3. Next, add salt and citric acid and stir to mix every thing. Remove from the flame and add the chopped fresh coriander.
  4. Mix it and let it cool down a bit. Now make small balls from this potato mixture and keep aside.
  5. In a bowl, add gram flour, rice flour, salt,chili powder and turmeric. Add water to make a batter of pouring consistency. Add hot oil and mix well.
  6. Heat oil in a deep and wide pan. Dip these prepared potato balls in the gram flour batter. Gently add it in the hot oil and deep fry them on medium heat.
  7. Change the sides 2-3 times in between to get a nice colour from all the sides. Remove from the pan when they become golden and crisp.
  8. Drain on a paper napkin to absorb the extra oil. Slit or poke a hole in few green chilies and deep fry them. Then drain them and sprinkle some chat masala or salt over them.
  9. Serve these hot vadas with green chutney, ketchup and fried green chilies.

Reviews (6)  

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Abhipsa Sahoo
Aug-02-2018
Abhipsa Sahoo   Aug-02-2018

Mithu Chatterjee
Jan-10-2018
Mithu Chatterjee   Jan-10-2018

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