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.
Batata means potato and vada means dumpling. Bata Vada is an Indian mashed potato ball that is covered in chickpea flour coating and deep-fried until crispy.
what makes Batata Vada the best is seasoning and crispy coating.
chilli, baking powder
mustard seed, fennel seed, curry leaves
Boil potatoes and let them cool naturally on the counter. Peel it, then mash it until smooth, and set aside.
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.
Finally, add the onions, mix well and remove from heat. The heat in the pan will soften the onions.
Add mashed potatoes, sugar, and lemon juice to the pan and mix until well combined.
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.
Mix all the ingredients for coating in a bowl and mix well.
Make a smooth batter of thick dropping consistency.
Carefully drop each ball into the batter and lift with a wooden spatula.
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.
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.
By Mariam Sodawater