Batata Vada

Introduction – Hello friends, we welcome you all to the khana khilana recipe blog. Today we will tell you about a famous spicy and delicious Maharashtrian recipe. Batata Vada is a famous street food of the Indian state of Maharashtra, which is liked to be eaten in large quantities there. It is believed that Batata Vada was first made in Maharashtra. The reason behind this is also said to be that this dish was started to provide cheap and tasty food to the people roaming in search of food.

Potatoes are used to make this dish. Potatoes are a vegetable available all 12 months of the year in India and also the cheapest. In Maharashtra, you will often see people eating Potato Vada with Pav and green coriander chutney at carts and restaurants in various streets and neighborhoods. People eat this dish not only for breakfast but also like to eat it with lunch and evening tea.

After starting from Maharashtra, slowly Batata Vada started being made and eaten in various states of India. Being tasty and cheap, it has become the choice of common people. To make this delicious dish, potatoes are washed, boiled, and peeled. After grating them, green chillies and ginger are finely chopped and a filling is prepared by adding some delicious spices to it. The filling is given a round shape dipped in gram flour batter and fried crispy in cooking oil.

Once it is ready, you can eat Potato Vada with spicy chutney made of green coriander leaves or you can also eat Potato Vada by cutting the potato in the middle, applying butter and roasting it a little, then putting Potato Vada in the middle and making Vada Pav with the potato. So, let’s make this delicious spicy recipe.

Prepration Time – 10 – 15 Minutes
Cook Time – 25 – 30 Minutes
Total Time – 45 Minutes
Servings – 4 + Servs
Cuisine – Maharashtrian Indian

Table of Contents

Batata Vada Ingredients:

500 grams – Potato (boiled)
½ tsp – Mustard seeds
1 pinch – Asafoetida
1 tabs – Curry leaves (chopped)
2 inch – Ginger (finely chopped)
4 – Green chili (finely chopped)
1 tbsp – Green Coriander (finely chopped)
½ – tsp Red chili Powder (as per taste)
½ tsp – Turmeric powder
1 tsp – Coriander Powder
½ tsp- Amchur Powder (as per taste)
½ tesp – Salt (as per taste)
250 grams – Gram flour
½ tesp – Garam Masala
500 grams – Cooking oil

Batata Vada Direction:

Step 1

Wash the potatoes thoroughly with clean water put them in a pressure cooker and add enough water so that the potatoes get submerged in it and the water level should remain 1 inch above it. Cover the cooker with its lid place it on the flame and boil the potatoes.

Step 2

Potatoes will boil after 2 to 3 whistles. Keep in mind that potatoes should not be over overcooked 2 whistles, turn off the flame and open the lid of the cooker and drink the water from the potatoes in an iron sieve and le,t the potatoes cool down.

Step 3

When the potatoes cool down, peel them put them in a big ball, and mash them well. Place a non-stick pan over the flame and add two tablespoons of cooking oil to it. When the oil is heated properly.

Step 4

When the oil becomes hot, add mustard seeds and after they crackle, add asafoetida and curry leaves and keep stirring with a spoon. Add all the spices, coriander powder, red chili powder, dry mango powder, turmeric powder, salt, and cumin powder, and roast for 10 seconds while stirring continuously with a spoon.

Step 5

After the spices are roasted, add chopped green chilies and chopped ginger it, slow down the flame, and mix for 20 seconds, turn off the flame and add all the mashed potatoes, chopped green coriander leaves, Also add 1/2 teaspoon garam masala and mix well. Allow the potato stuffing to cool.

Step 6

When the potato stuffing cools down completely, cut it into medium-sized pieces and make potato balls by rolling them with your hands. Now we will prepare a thick liquid paste of gram flour for coating the Batata vada.

Step 7

Put 250 grams of gram flour, half tea spoteaspoonic powder, half tea spooteaspoonli powder and ha,lf tea spoteaspoonn a bowl and add some water and mix well with the help of a whisk. Add water little by little and prepare a thick paste. There should be no lumps in the liquid paste. And keep the gram flour paste aside for 10 minutes, this will make the gram flour swell well.

Step 8

After 10 minutes, place a non-stick pan over the flame and putking oil in it and le,t it heat up. When the oil is heated well. Put the potato balls in the gram flour liquid paste and knead them well. Pick them up with the help of fingers, press them with the thumb and up,t them in the hot oil.

Step 9

Only as many potato balls as can fit in the pan at one time can be put in it. Let the potato balls remain in the hot oil for about 2 minutes, then lift them with the help of a slotted spoon and flip them. By turning them in the cooking oil, roast all the potato vadas well till they turn golden brown.

Step 10

Make all the potato vadas in the same way in cooking oil. The oil is hot, be careful that the oil does not splatter and fall on you. Free all the potato vadas from golden roast and take them out on kitchen paper. Kitchen paper soaks up the extra oil.

Step 11

Now we will wash some green chilies with clean water and dry them well with a kitchen towel and make slits in the middle from top to bottom with a knife. Now put these green chillies in cooking oil and roast them a little. This Batata Vada tastes delicious when eaten with Potato Vada.

Step 12

So here is our delicious spicy Batata Vada ready. Serve it hot with fried green chilies and delicious green coriander mint chutney. If you want to make a vada pav from it, then cut the fresh pav available in the market from the middle, apply some butter on it roast it a little on the pan put potato vada inside it, add green chutney, and eat it.

To make delicious green chutney of coriander and mint, check out our Hara-Bhara Kabab recipe, the link to which is given below.

Click Here ⇔ Hara Bhara Kabab Recipe

Tips And Nots

1 – To make Potato Vada, you should always use good quality Chipsona type of potatoes. The potatoes should not be watery. Watery potatoes spoil the recipe.

2 – If your liquid gram flour paste becomes too thin, you can thicken it by adding some gram flour or refined flour to it.

3 – If you eat garlic, then chop the garlic finely roasted with spices, and add it to the batata vada stuffing. The taste of garlic also improves the potato vada.

Faq

Q: How many potatoes can be made from 1 kg of potatoes?

Ans: How many potato vadas can be made from 1 kg of potatoes depends on the size of the potato vada you keep. Normally 12 to 14 vadas can be made from 1 kg of potatoes.

Q: What is the difference between batata vada and vada pao?

Ans: Round balls of potato stuffing are made golden by dipping them in thick gram flour paste, this is called Potato Vada. Cut the prepared Potato Vada from the middle, apply butter, and roast it. Place the Potato Vada in the middle and serve with green chutney. This is called Vada Pav.

Q: Where is Batata Vada made and eaten the most?

Ans: Batata Vada is made and eaten in various states of India but it is made and eaten very widely in Maharashtra. It is the main street food breakfast dish of that place.

Batata Vada Ingredients:

Batata Vada Direction:

Tips And Nots

Faq

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In Conclusion

Batata Vada / Nutrition Value

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