Batata Vada Recipe By Tasty Food

BATATA VADA RECIPE

Steps:

• Heat vegetable oil in a skillet over high heat.
• Once the oil is hot, add asafetida (hing), crushed coriander seeds, and cumin seeds and let them crackle for 4-5 seconds.
• Add crushed cashew nuts and chopped raisins and fry until they are browned (8-10 seconds).
• Add finely chopped green chili peppers, chopped cilantro (coriander), crushed boiled potatoes, salt , red chili powder (or cayenne), dry mango powder, ground black pepper, garam masala powder, and cumin powder and mix everything well.
• Cook for 4-5 minutes on medium heat. Remove the pan from heat and let the filling cool completely.
• Make small lime sized balls from the filling and keep aside. You can also flatten the ball slightly so that it is easy to stuff the vadas inside pan if making vada pav using them.
• Stir together chickpea flour, cornstarch, carom seeds (ajwain), salt, vegetable oil, turmeric powder, and baking soda in a medium-sized bowl.
• Add water (approx ⅓ cup) little by little, and whisk to make a lump-free flowing batter.
• Heat oil for deep-frying in a deep pan or kadai over medium-high heat.
• Dip the potato balls in the batter and coat them all over with the batter. Drop them gently in hot oil. Use a fork for dipping and taking them out of the batter. Do not overcrowd the pan.
• Fry the vada on medium-high heat until they are lightly brown. Keep flipping them to cook evenly on all the sides using a slotted spoon.
• Drain on a plate lined with a paper towel. Fry all the vada until lightly browned and drain on the plate.
• Now heat the oil once again on high heat until it is very hot. Drop a few vada once again in hot oil and fry until they are nicely browned and crisp.
• Drain them on a plate lined with paper towel and serve hot.

BATATA VADA RECIPE

Steps:

• Have all the ingredients ready before starting to make vada. Make a paste of green chilli, ginger and garlic using mortar and pestle or in the small chutney jar of a mixer grinder.
• Peel boiled potatoes and mash them with backside of a large spoon.
• Heat 2-teaspoons oil in a small pan over medium flame. Add mustard seeds. When they start to crackle, add asafoetida, curry leaves and a paste of green chilli-ginger-garlic.
• Stir and cook for a minute. Add turmeric powder and mix well.
• Turn off the flame and transfer the prepared tempering over mashed potatoes. Add chopped coriander leaves, lemon juice and salt.
• Mix well and taste for the lemon juice and salt. If required, add more lemon juice or salt.
• Divide it into 9-10 equal portions. If mixture turns sticky, grease your hands with oil and make round shaped balls from it.
• Prepare batter for vada - take gram flour, baking soda and salt in a wide mouthed bowl.
• Add water (approx. 1/3 cup) little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner than dosa batter. If batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.
• Heat oil in a pan over medium flame for deep-frying. When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single batch and deep-fry them until light golden brown.
• Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls. Batata Vada is now ready for serving. Serve hot with tea and green chutney / tomato ketch up.

BATATA VADA RECIPE BY TASTY

Steps:

• Stuffing:
• Take 4-5 medium-sized chilies, 5-6 large cloves of garlic, 1 inch of ginger and a handful of coriander in the grinder. Grind all ingredients roughly.
• Heat 2 tablespoons of oil in a pan. Add cumin seeds and mustard seeds to it. When cumin seeds and mustard seeds start crackling add asafoetida[hing], curry leaves and turmeric powder in it.
• Stir it well and add roughly grinded ginger-garlic-chili-coriander paste in it. Cook it for 1 minute on low flame with continuous stirring. Add this mixture to your mashed potatoes carefully. Also, add salt to taste fully incorporate to blend flavors. Set mixture aside.
• Coating:
• Take 2 cups of gram flour in a large bowl. Add carom seeds, ¼ tsp turmeric powder, red chili powder and salt to taste.
• Add water in small parts and mix well to make a smooth batter.
• Frying:
• Take a stuffing bowl and make golf ball-size balls of potato mixture from earlier.
• Take sufficient oil in a pan or kadhai for deep frying potato vadas. Let it heat on a high flame.
• Once the oil is hot, add 1 tablespoon of hot oil from a pan in the batter carefully. And mix well. Also, add 1 pinch of baking soda to the batter and mix properly.
• To check if the oil in a pan is ready for frying or not, add a small part of the batter in a pan using a spoon. If the batter comes up immediately in a pan, the oil is ready for frying.
• Add potato stuffing ball in batter, coat the batter properly with the help of a spoon or hand and add it to the frying pan. [While adding vadas in a frying pan, the flame should be low].
• Fry the vadas gently on medium flame. Do not overcrowd the pan. Add only 3 vadas at a time in a medium-sized pan or kadhai.
• Do not stir immediately after adding vadas to the pan, let it set for some time. And fry until they turn into golden colour.
• Fry all vedas as mentioned above.
• Fry green chilies in the same oil for serving with vadas. Add a pinch of salt on fried chilies to taste.
• Serve the potato vadas with fried chilies and peanut chutney with pav.