Batata Vada (Indian Potato Balls)

This is the best Batata Vada AKA Indian potato balls, I claim that. I know the word best is different for everyone but trust me these are so so good. And this recipe came out after a lot of testing.

Why does this recipe taste so good?

The taste of this batata vada is moderately spicy with a little sweet and sour tinge. The mustard seeds and curry leaves provide a lovely aromatic taste to the mashed potatoes.  The key to the delicious potato filling is spiced and aromatic tempering.

Ingredients

• Potato: Use old potatoes.
• Spices: The spices include cumin, coriander, turmeric, red chili, ginger, and garlic paste.
• Gram flour or chickpea flour: Chickpea flour and gram flour are different but interchangeable in this recipe.
• Curry leaves: They impart a specific aroma, you can sub it with coriander or use dried curry leaves.
• Mustard and fennel seed: Both seeds provide a specific curry flavor. I recommend using them but you can skip it.
• Onion: The crunch and sweetness of onions are not to be missed.
• Sugar: A little sugar will provide more dimension to the savory snack without making it very sweet, this is more of a Gujarati style version.

How to make it?

Ok! what makes these Batata Vada the best is the seasoning and crispy coating.

1. Boil potatoes and let them cool naturally on the counter. Peel it, then mash it until smooth, and set aside.
2. Heat oil in a frypan, and add garlic, and mustard seeds. Let the seeds crackle then add all the spices, chopped chilies, and curry leaves. Mix well and saute seasoning for a minute.
3. Finally, add the onions, mix well and remove from heat. The heat in the pan will soften the onions.
4. Add mashed potatoes, sugar, and lemon juice to the pan and mix until well combined.

5. Roll out 15 small balls from the mashed potatoes, and set in the fridge for 10 minutes, or until needed. Keep in an airtight container if stored for many hours.
6. Mix all the ingredients for coating in a bowl and mix well.
7. Make a smooth batter of thick dropping consistency.
8. Carefully drop each ball into the batter and lift with a wooden spatula.

9. As the wooden spatula has smooth edges, it is less likely to spoil the round shape of the potato balls.
10. Fill a wok or pot with 2 inches of oil and heat it. Carefully slide each batata vada in hot oil. Do not move the ball for 10- 15 seconds. You may spoon hot oil over the vada for even cooking. When batata vada looks firm and cooked from the bottom flip it to cook the other side.
11. Fry on medium-high heat until golden. Since the potatoes are already cooked so just need to cook them until the filling is thoroughly heated and the coating is crispy.

What to eat with batata vada?

Freshly fried crispy batata vada makes an irresistible snack.

• Batata Vada is a simple snack that can be paired with almost any spicy, sweet or tangy sauce and gobbled on its own.
• You can also make a sandwich out of it with plain bread or add it in a pita pocket with salads. 
• When you pair batata vada with hot chutney and bland pao ( dinner roll). It makes a yummy Indian street food called Vada pao.

Expert Tips

• Try to use sweeter varieties of old potatoes.
• Boil potatoes until very tender so you have soft mashed potatoes inside the crisp coating. This gives the batata vada a lovely texture and taste.
• Use a little soda for the coating to make it crisp and fluffy.

Hungry for more potato recipes? Check these!