Batata Vada (The BEST)
Do not get over-whelmed by long list of ingredients, most of them are pantry ingredients. I've marked non-pantry ingredients as optional to keep the recipe simple.
Servings 15 balls
- 4 medium potato (500 gram), boiled and peeled
- 1 tablespoon oil more to fry
- 2 twigs curry leaves subtitute with 2 tablespoon cilantro
- ½ teaspoon mustard seeds optional
- 1 teaspoon fennel seeds optional
- 2 green chillies finely chopped
- ½ tablespoon garlic paste
- ½ tablespoon red chilli flakes
- ½ tablespoon cumin powder
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1½ teaspoon salt
- 1 medium onions finely chopped
- 1 teaspoon sugar
- 2 tablespoon lemon juice
- 1 cup gram flour
- ½ teaspoon salt
- ½ teaspoon red chilli
- ½ teaspoon cumin
- ½ teaspoon baking soda optional for crispiness. See notes.
- ½ cup water or as needed
Heal oil in a pan add garlic and mustard. Fry for few seconds then all the remaining ingredients of tempering. Give it a stir and cook for 1 minute.
Now, stir in chopped onions, mix well and remove from heat.
Add the mashed potatoes, sugar, and lemon juice to the tempering. Mix well and make 15 small balls. Keep in the fridge to cool for 10 minutes to chill or until needed.
Fry Batata Vada
Heat about 2 inches oil in a non-stick wok or pot. Dip each potato ball in the chickpea flour batter. Lift it carefully with wooden spatula. Slowly slide the ball into hot oil without denting it.
Fry 4-5 balls in a batch. Spoon oil over the ball but do not stir until firm. Then flip the ball and cook evenly until golden.
Remove from oil to a paper towel. Serve hot with any chutney or sauce.
Baking soda: It is added to make coating crispy, you can skip it. You can also add 2 tablespoon rice flour to make coating crispy.
- Protein options: Add shredded leftover chicken or leftover mince or shredded beef.
- Veg options: Add green peas or green onions.