Maharashtrian Batata Vada

by MiaVarghese
Cooked potatoes are partially mashed, rolled out into balls and deep fried after dipping in a thick batter
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Potatoes(large) - 2 nos
  • Carrot(shredded) - 1/2 cup
  • Beetroot(shredded) - 1/2 cup
  • Green chillies(finely chopped) - 2 nos
  • Garlic cloves(crushed) - 2 nos
  • Turmeric powder(A pinch) -
  • Garam masala(A pinch) -
  • Salt(As reqd) -
  • Coriander leaves(chopped) - 2 tbsp
  • Oil(For deep frying) -
  • For preparing batter: -
  • Bengal gram flour(Kadala mavu) - 1 cup
  • Red chilly powder - 1/2 tsp
  • Soda bi(Soda powder) – A pinc) -
  • Asafoetida power(A pinch, Kaya podi) -
  • Rice flour - 1 tbsp
  • Ingredients for preparing mint chutney -
  • Mint leaves - 1 cup
  • Coriander leaves - 1 tbsp
  • Tamarind juice - 1 tbsp
  • Lemon juice - 1 tsp
  • Green chillies - 3 nos
  • Yoghurt - 2 tbsp
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Potatoes(large) - 2 nos
  • Carrot(shredded) - 1/2 cup
  • Beetroot(shredded) - 1/2 cup
  • Green chillies(finely chopped) - 2 nos
  • Garlic cloves(crushed) - 2 nos
  • Turmeric powder(A pinch) -
  • Garam masala(A pinch) -
  • Salt(As reqd) -
  • Coriander leaves(chopped) - 2 tbsp
  • Oil(For deep frying) -
  • For preparing batter: -
  • Bengal gram flour(Kadala mavu) - 1 cup
  • Red chilly powder - 1/2 tsp
  • Soda bi(Soda powder) – A pinc) -
  • Asafoetida power(A pinch, Kaya podi) -
  • Rice flour - 1 tbsp
  • Ingredients for preparing mint chutney -
  • Mint leaves - 1 cup
  • Coriander leaves - 1 tbsp
  • Tamarind juice - 1 tbsp
  • Lemon juice - 1 tsp
  • Green chillies - 3 nos
  • Yoghurt - 2 tbsp
  • Salt(As reqd) -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First cook the potatoes in a pressure cooker till done. Allow to cool, peel and cut into cubes.
  2. Heat oil in a pan and fry crushed garlic, chopped green chilies and garam masala.
  3. Fry in low heat till the raw smell of garlic disappears but the white color of garlic should not change.
  4. Now add the potato cubes, grated carrot and beetroot, little turmeric power and required salt.
  5. Mash well half of the potatoes with the back of ladle. Saute for 2 minutes.
  6. Allow the potato mix to cool. Mix coriander leaves and make small lemon sized balls.
  7. For preparing batter, mix together bengal gram flour,rice flour, red chilly powder, soda powder and asafoetida powder.
  8. Dip each potato ball in the thick batter and deep fry to a golden brown color.
  9. Serve hot maharashtrian batata vada with mint chutney.
  10. For preparing Mint chutney: 1)Grind together all the ingredients with required salt.
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