Indian food is full of taste.Be it eggless,vegan or gluten-free.You can get any number of allergies and still have something yummy at breakfast.Anyone who says they cant find anything too eat has not found correct variety of Indian food.People think its only spicy curries.But the list is so huge even within a state.Every house has its special recipe,a special spice mix and special tradition.There is so much variety.Unfortunately,people stop at lassi or samosa or at some meat biryanis.If we continued to research history of Indian food,you would probably find a huge pile of recipes never heard of.No wonder,our civilization survived for centuries. Batata vada or aloo bada is one yummy snack.
It is a special recipe which has many fans.My dad loves it and so does my son.You can find it all across Mumbai and Maharashtra.Batata meaning potato and vada, a fried lentil donut.Soft potato filling inside crispy besan or chickpea cover,makes it a double delight. It can be made extra spicy when served with lehsun chutney or garlic chutney powder.Add a pav or bun to it and you have a vada pav ready.Serve it with sambhar and you have a vada sambar ready.Just serve it as is and it is a heaven for all those who love fried carbs.
Trust me i had rather eat this than a boring burger!
Here we have added sweet potatoes to original all potato recipe.Sweet potato gives it a beautiful color and also makes it less spicy for kids.
Step-by-step instructions
Did you know?There is also a song on this recipe.. Batata vada.. Batata vada..
It shows a good comparison between the dish and in being in love.
Eat sing and enjoy!
Scroll below to read the recipe of Batata vada
Batata vada is best served with garlic-coconut chutney.
Ingredients
- 1/2 cup besan or chickpea flour
- Pinch of baking soda
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- Water to make chickpea paste
- 1 tbsp rice flour optional
- Salt as per taste
- 1 cup boiled potatoes
- 1 cup boiled sweet potato
- 1 small piece ginger
- 2 green chillies
- Pinch of turmeric
- Few sprigs curry leaves
- Oil
Instructions
- Steam or boil the potatoes until soft.They should not be mushy.
- Mash them and add ginger, chillies,curry leaves,salt,red chilli powder,turmeric to create a filling.
- Make small balls out of the mixture and keep it aside.
- Keep aside 2 tbsp besan with salt,roll over the vada
- Add water to wet chickpea flour mix and make a paste out of it.If the paste is too thin, you can add 1 tbsp rice flour or some more chickpea flour.
- Add soda,salt,turmeric powder,red chilli powder.
- Heat oil in a wok.
- Once paste is ready,dip the potato balls in it
- On a medium-high flame, fry until golden brown in hot oil.
- Serve hot with tomato sauce, mint chutney or garlic chutney powder.
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