Mumbai Batata Vada
A very popular Mumbai snack !! Recipe adapted From Vimla Patil & Femina.
For batata (potato) vada:
1 tablespoon oil
1 teaspoon mustard seeds
1 green chilli, finely chopped (1 big size or 2 small size)
1 – inch piece ginger, finely chopped
4 curry leaves, chopped
½ teaspoon turmeric powder
2 pinches hing (asafoetida)
3 medium size potatoes or 4 small size (310 g net weight), boiled and mashed
½ teaspoon salt (or to taste)
1 tablespoon chopped coriander leaves
1 teaspoon lemon juice
In a pan / kadai, heat oil. Add mustard seeds. When they crackle, add chopped green chilli, ginger and curry leaves. Fry on a low heat for 2 – 3 minutes or until fragrant.
Add turmeric powder and hing. Stir well on a low heat.
Add boiled and mashed potatoes and salt to taste. Mix all the ingredients well. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 minutes. Switch off the heat. Finally, add chopped coriander leaves and lemon juice. Mix well. Keep aside to cool for 15 minutes.
Divide potato mixture into 8 parts and make 8 round balls (each ball weighs 38 g).
For batter :
½ cup (standard measuring cup of 100 ml / 4 oz capacity) gram flour ( besan / kadala maav / chone pitti )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon jeera powder (cumin powder)
Water for mixing ( approximately 60 – 80 ml )
To prepare batter :
Mix gram flour, salt, red chilli powder, turmeric powder, coriander powder and jeera powder. Add water and make a batter of pouring / dropping consistency. Keep aside for 15 minutes.
Final preparation of batata vada:
Heat oil in a frying pan. Reduce the heat to medium and wait for 2 minutes (or the vada will brown immediately. ) Dip each batata / potato balls in besan batter and deep fry in medium hot oil (4- 5 bondas at a time) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with Dry Maharashtrian garlic chutney or with sweet & sour chutney or you can use this vada to make Vada Pav.
Maharashtrian Dry Garlic Chutney
A traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney. Recipe adapted from Tarla Dalal.
1/3 cup (55 g) garlic (lehsun) cloves, peeled
1/4 cup (27 g) grated dry coconut (kopra)
2 tablespoons chilli powder
1/2 teaspoon salt (or to taste)
1 teaspoon oil
Heat the oil in a pan / kadai and sauté the garlic and coconut for 2 to 3 minutes over a medium flame.
Cool, combine all the ingredients in a blender and grind till it is a smooth paste. Serve with Rice / Rotis / Vada Pav.