Batata Vada | Potato Dumplings | Mumbai Street Food | Indian Fast Food Recipe by Ruchi Bharani

Ingredients:

5 potatoes boiled and coarsely mashed

curry leaves

8-10 cloves of garlic

1 big piece ginger

5 green chillies

coriander leaves

1/2 teaspoon mustard seeds

1 and 1/2 tablespoon oil

1 and 1/2 cup gram flour

turmeric powder

asafoetida

salt to taste

soda bicarbonate

1 tablespoon cornflour

1/2 teaspoon red chilli powder

Method:

For the filling -

- Grind all three aromatics (garlic, ginger and green chillies) together into a coarse paste.

- Heat 1 & 1/2 tbsp. oil in a pan. Add mustard seeds. Once they start spluttering, add asafoetida (heeng) and curry leaves. Add the ginger, chilli and garlic paste. Saute it for a minute.

- Add coarsely mashed potatoes and the remaining seasoning ingredients (turmeric powder, salt and coriander leaves). Mix well.

- Keep the potato filling aside and let it cool down completely.

For the batter -

 

- In a mixing bowl, add gram flour, 1 tbsp. cornflour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 tsp. asafoetida or heeng and salt to taste.

Add water and whisk it into a smooth pouring consistency batter.

Frying -

- Make 1 & 1/2 inch balls of potato filling.

- Just before frying, add 2 pinches of soda bicarbonate into the batter. Pour some hot oil over it and let it react and mix it together.

- Dip the potato balls well into the batter and add them to the hot oil.

- Fry them on a medium flame. Let them turn golden brown. Flip them well.

- Remove the ready vadas on a kitchen towel so that all the excess oil is absorbed.

- Serve them hot with coriander mint chutney and spicy garlic chutney