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–+ servings

Batata vada

Aanchal Gupta
Delicious Gujarati style Batata Vadas made with potatoes that have been tempered with mustard,sesame,cashews and curry leaves. The potatoes are spicy,sweet and tangy,giving an explosion of flavors in the mouth.The key ingredient in this recipe is the mustard oil that is used for tempering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dinner, Diwali Recipe, finger food, game day appetizer, Holi Recipe, lunch, No Onion Garlic Recipe, street food, Teatime, Vegetable
Cuisine Gujarati food, Indian, Maharashtrian food
Servings 18 vadas

Equipment

  • 2 bowls
  • 1 wok
  • 1 measuring cups and spoons
  • 1 strainer for frying

Ingredients
  

For Potato Filling

  • 4 small to medium Potatoes/2 cups of boiled and grated potatoes Idaho potatoes preferred
  • 3/4 tsp minced green chilies/hari mirch
  • 3/4 tsp minced ginger/adrak
  • 2 tbsp chopped cilantro/coriander leaves/dhania patta
  • 1-2 tsp lemon juice
  • 1/2 tsp sugar

for tempering the potatoes

  • 1 tbsp mustard oil
  • 1 tbsp any odorless oil
  • 1/4 tsp plus a pinch of Mustard seeds/Rai
  • 1/4 tsp plus a pinch of White sesame seeds/safed til
  • Pinch of Asafoetida/Heeng
  • 1 tbsp cashew pieces
  • 10-12 Curry leaves
  • 1/8 tsp Turmeric/Haldi
  • Salt as per taste-I used about 3/4 tsp. Start with 1/2 tsp and adjust as per preference

For Gramflour/Besan coating

  • 1 cup gramflour/Besan
  • 1 tsp oil
  • 1/2 tsp salt
  • 1/8 tsp carom seeds/ajwain roughly pounded with mortar/pestle or use coffee grinder
  • Pinch of Turmeric/Haldi I used 1/16 tsp or half of 1/8 tsp
  • Pinch of baking Soda I used 1/16 tsp or half of 1/8 tsp
  • 1/2 cup water to make batter may need to add 1-2 more tbsp of water to get thick but flowing consistency
  • Oil for Frying

Instructions
 

For tempering

  • In a small pan, heat both mustard and odorless oil(vegetable,canola,peanut oil etc)
  • When oil is hot, add mustard and sesame seeds.
  • When seeds starts spluttering, add Asafoetida/heeng,cashew pieces, curry leaves and turmeric

For Potato Filling

  • In a bowl add boiled and mashed potatoes
  • Add the tempering to the boiled potatoes
  • Add minced ginger,green chilies,cilantro,salt,sugar and lemon juice and mix well

For Gramflour/Besan coating

  • Mix all the ingredients and mix well

To make Batata Vadas

  • In a wok/kadhai heat oil
  • Divide the potato dough into 18 vadas
  • When oil is hot, dip each vada into the gramflour/besan batter and put in hot oil
  • Turn occassionally till golden brown on both sides

Notes

Mustard oil provides a unique taste to the Batata Vada, highly recommend using it. Idaho potatoes are ideal for this recipe, though you can use any variety. I had red potatoes at home and thats what I used.
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