BATATA VADA बटाटा वडा બટેટા વડા

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BATATA VADA बटाटा वडा બટેટા વડા


INTRODUCTION

Batata Vada is a savory which is extremely popular in Gujarat, Maharashtra and western India as whole. Batata Vada is said to have originated in Maharashtra but it has spread all throughout India. Every region has its own version .It is very easy to make and it tastes fantastic even with very simple spices which are used Batata Vada is usually eaten with spicy sweet sour Tamarind / Khajur Chutney or plain Tomato Sauce.



INGREDIENTS ( For five people one helping of about five Vadas each)


FOR THE STUFFING
750 Gms Potatoes
1 Small Bunch of cilantro
5 Nos. Green chillies finely chopped
2" Ginger piece finely grated
1/2 sp. Turmeric powder (optional)
1.5 tsp. Garam Masala
2 tSp. Lime Juice
3 to 4 tsp. Sugar
1/2 tsp. Asafoetida
Salt to taste

Other optional stuffings like Raisins, Dates,pomegranate seeds etc. can also be added



FOR THE BATTER

200 Gms. Besan/chick pea flour
75 gms Rice flour
1/2 tsp. Asafoetida (optional)
1 tsp. Chilli Powder
1/2 Sp. Turmeric Powder
2 spoons Salt
Water to make thick Batter like Dosai.
cooking oil for frying


METHOD OF PREPARATION

For the stuffing, first steam cook potatoes in a pressure cooker. Remove the skin and let it cool. Mash using a potato masher. Add sugar, salt and Asafoetida and slowly mix the other ingredients thoroughly . Once all the ingredients are mixed , taste for salt and other things. Add anything extra like raisins,Pomegranet seeds at this stage. Now take a big plate, smear some oil on the surface and start making small balls of the Potato stuffing and place in the plate. Try making all of them of even size. Rub some oil on your palms to avoid potato sticking to your palms. Keep aside.

PREPARATION OF THE BATTER

Take chick pea flour (Besan) and rice flour in a wide mouth vessel , add salt, Chilli powder, Asafoetida(Hing), Turmeric powder and mix very well. Now start adding water in small quantities and start making the batter. When you reach Dosai batter consistency, stop and taste for salt and other ingredients.

GRAND FINALE

Dip the Potato stuffing balls in the batter and fry in a wok/Kadai till golden brown. Please make sure that you do not drip the potato stuffing in oil much as it will leave a lot of Bundi like things burning in the oil for frying. Take care not to over fry on a high flame. All the deep frying should be done only at a medium flame. The frying of Batata Vada should be done after all the food is cooked .This is to ensure that the guests get steaming Batata Vadas. Serve with Tomato sauce to Sweet Sour Chutney.




If you want to serve only hot Vadas, under fry the Vadas about an hour or two before the lunch or dinner. Re-fry them again on medium flame or heat it in an electric toaster oven at 350 C for ten minutes just before you serve the guests.

Enjoy