Batata vada and vada pav

Recipe found  @ Zesty South  Indian kitchen

What you need


For filling


Mashed boiled potato: 3 cups

Cumin seeds: ½ teaspoon

Mustard seeds: ½ teaspoon

Lemon juice: 1 teaspoon (Increase if you need more tanginess)

Ginger: 1 inch piece

Garlic: 2 cloves

Green chili: 1 no

Curry leaves: 1 sprig

Turmeric: ¼ teaspoon

Salt: 11/4 teaspoon or to taste

Olive oil: 1 tablespoon

Coriander leaves: 2 tablespoon( chopped finely)

Water: 4 cups


For covering


Besan/ chick pea flour: ½ cup

Water: ½ cup

Chili powder: ½ teaspoon

Turmeric: ¼ teaspoon

Baking soda: 1/8 teaspoon

Salt: ½ teaspoon or to taste

Oil: 4 cups for frying


How I made


Pressure cook the potato with 4 cups of water for 5 whistles and peel the skin and mash and set aside. 


Grind green chili, ginger and garlic into fine paste and set aside.


Heat a small pan with a tablespoon of oil and add cumin seeds, mustard seeds, curry leaves, asafetodia and turmeric powder. Once mustard seeds start spluttering remove from the fire and set aside.


In a medium bowl add mashed potato, salt, green chili-ginger-garlic paste and cumin-mustard-curry leaves-asafetodia-turmeric mixture, lemon juice and chopped coriander leaves and mix everything. 


Knead well to form potato mixture dough and make small lemon sized balls from the potato dough and set aside. 


In another pan add besan, chili powder, turmeric, asafetodia, baking soda and water to form a slightly thick batter (If you dip a spoon, back side of the spoon should coat with batter. If batter is thin, potato balls don’t get uniform covering and burn easily. If batter is thick, inside won’t fry properly) and set aside.


Heat oil in a thick bottomed pan and when it reaches to 360 F dip potato balls in the besan batter and slowly add to hot oil. Try to add oil with spoon over the potato balls until a net all over and gradually flip and cook both sides. It takes about 2 minutes per sides.


Remove them from oil with slotted spoon and drain the extra oil using a kitchen towel.


Enjoy with green chutney and ketchup or date and tamarind chutney.


For vada pav


What you need


Pav /dinner rolls: 12no ( I used home made Parker House Rolls)

Butter: 1 tablespoon

Green chutney: ½ cup (Recipe here)

Tomato ketchup: as much you wish


How I made


Take a single roll and break in the center lather with butter and slightly warm both side.


Brush the inside with green chutney first and then Ketchup and place a Batata vada in between and enjoy with warm tea or coffee.


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