A very popular shallow fried Mumbai snack , made of less oil and delicious with Pav !!
Makes: 8 vadas
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, make 8 round balls (each ball weighs 38 g) and make flat shape (like tikkis and 1/2 inch thickness)
For batter :
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
¼ teaspoon hing (asafoetida) - optional
Water for mixing ( approximately 60 – 80 ml )
To prepare batter :
Mix gram flour, salt, red chilli powder, turmeric powder and hing. Add water and make a batter of pouring / dropping consistency. Keep aside for 15 minutes.
Final preparation of batata vada:
Method (8 teaspoons of oil required for 8 batata vadas):
In a non stick frying pan, heat 4 teaspoons of oil. Reduce heat to medium. Dip each batata vada in batter (gram flour batter) and arrange gram flour vada carefully. Shallow fry on a medium heat to low heat until golden color on both the sides. Sprinkle remaining oil when turning the other side (approximate frying time for each side is 10 minutes on a medium to low heat). Carefully remove with a flat spatula. Serve as a low calorie vada for vada pav with spicy garlic chutney or serve hot with tomato sauce / green chutney or with tea / coffee.