Batata Vada Recipe
An Insight Into Batata Vada Recipe:
Batata Vada Recipe is one of the signature dishes of North India that enchants you with its astounding deliciousness...Savour the sizzling sensation with a hot cup of masala chai on a drizzling noon...
Batata Vada is an enticing stellar snack from the Indian Subcontinent that has won over a million hearts with its appealing flavor and alluring aroma. It is a dainty delight made within minutes with just a handful of ingredients. It is fried patty made of boiled potatoes mixed up with some regular spices like green chilies, cumin seeds, ginger and garlic. Batata Vada has a dazzling golden brown outer layer which makes you irresistible at the sight of it. The tangy spicy potato filling inside the Aloo vada just takes you to a foodie heaven when you take the first sizzling bite with a spicy dip.
It is the most chosen party dish that can be made easy and hassle free without much ado. You can find this popular desi snack in all range of eateries right from top restaurants to street shops. It is a lovely scene to see the vendors frying this batata vada with such a swift and expertise with a swirl around a huge iron kadai in beaches, lane besides malls and busy streets. You can see a large number of people stopping by these shops to relish these piping hot lip-smacking Aloo vadas with a tangy spicy dip at week ends, holidays and on rainy evenings. No wonder it strikes a chord with kids and adults alike and it has crossed the national borders with its tantalizing taste and crispy golden finish.
It is a must try recipe for any foodie and here I have given the basic version of making Aloo vada.
Ingredients Required To Make Batata Vada Recipe
How To Make Batata Vada Recipe
Heat a skillet and tip in three teaspoons of cooking oil in it.
When it is heated, just add a teaspoon of cumin seeds and when it splutters, drop two finely chopped green chilies and stir in.
Similarly, sprinkle a tablespoon of minced garlic and keep stirring.
Follow it with two pinches of asafoetida powder and finally thrown in some roughly torn curry leaves in the skillet.
After tempering these spices, add in the main ingredients for Aloo Vada.
Blend in two hundred grams of boiled potatoes that are mashed well already.
Sprinkle the required salt with a splash of water and stir in.
Tip in a quarter teaspoon of Turmeric powder along with a teaspoon of sugar and mix up well.
Finally, too over some lush green chopped coriander leaves.
At last, squirt in a teaspoon of lemon juice and stir in.
Let the masala for aloo vada get cooked up for two to three minutes and after a while just turn off the stove and let it cool.
Take a large bowl and add a cup of clean and smooth besan flour into it.
Then add a quarter cup of smooth and clean rice flour to it.
Mix them well using a hand blender and now drop in a teaspoon of red chili powder along with a quarter teaspoon of turmeric powder.
Similarly tip in two pinches of asafoetida powder along with the required salt.
Splash in a little water and make a thick batter out of it.
Whisk the batter for a while and at last tip in a pinch of baking soda and stir well.
Now the batter for making Batata Vada is ready.
Heat a wok and pour in enough cooking oil for deep frying the Aloo Vada.
Let it get heated up for five minutes approximately.
In the meantime, make the patties to make batata vada.
Take the potato mixture which we have prepared earlier and knead well to make it whole.
Take a small portion approximately in the size of a lemon and roll it into a small ball.
Keep it in between your palms and make a medium sized patty out of it.
Similarly, make even sized patties with the remaining potato mixture and arrange it in a plate keep aside.
By this time, the oil would have got heated up and now we can fry the Aloo Vada.
Take an aloo patty and drop it gently in the oil and similarly drop two or three more patties one by one.
You will notice the patties getting fried up and just after a minute, flip the patties to the other side using a slotted spoon.
Let it cook for a while and when both the sides turn golden brown and crispy, just take it out and place it on a plate over a paper towel.
Similarly, fry the other patties in medium high flame and now the sizzling hot crunchy Batata Vada is ready.
Serve it with tomato ketch up, coconut chutney, onion chutney or mayonnaise.
Tips & Tricks To Make Batata Vada Recipe :
- Choose fresh and firm potatoes to prepare Batata Vada to get the best taste out of it.
- If you prepare it for kids just skip adding green chilies in the Aloo Vada.
- Fry the Aloo Vadas in high flame throughout to make it golden brown and crispy.
- It can be accompanied with coriander chutney, mint chutney, coconut chutney or tomato ketch up.
- While making the gram flour batter, see to it that it is neither too thick nor too thin and it is in a moderate flowy consistency.
- As much as possible prepare it fresh and serve hot to relish it to the fullest.
Ingredients
Directions
Heat a skillet and tip in three teaspoons of cooking oil in it.
When it is heated, just add a teaspoon of cumin seeds and when it splutters, drop two finely chopped green chilies and stir in.
Similarly, sprinkle a tablespoon of minced garlic and keep stirring.
Follow it with two pinches of asafoetida powder and finally thrown in some roughly torn curry leaves in the skillet.
After tempering these spices, add in the main ingredients for Aloo Vada.
Blend in two hundred grams of boiled potatoes that are mashed well already.
Sprinkle the required salt with a splash of water and stir in.
Tip in a quarter teaspoon of Turmeric powder along with a teaspoon of sugar and mix up well.
Finally, too over some lush green chopped coriander leaves.
At last, squirt in a teaspoon of lemon juice and stir in.
Let the masala for aloo vada get cooked up for two to three minutes and after a while just turn off the stove and let it cool.
Take a large bowl and add a cup of clean and smooth besan flour into it.
Then add a quarter cup of smooth and clean rice flour to it.
Mix them well using a hand blender and now drop in a teaspoon of red chili powder along with a quarter teaspoon of turmeric powder.
Similarly tip in two pinches of asafoetida powder along with the required salt.
Splash in a little water and make a thick batter out of it.
Whisk the batter for a while and at last tip in a pinch of baking soda and stir well.
Now the batter for making Batata Vada is ready.
Heat a wok and pour in enough cooking oil for deep frying the Aloo Vada.
Let it get heated up for five minutes approximately.
In the meantime, make the patties to make batata vada.
Take the potato mixture which we have prepared earlier and knead well to make it whole.
Take a small portion approximately in the size of a lemon and roll it into a small ball.
Keep it in between your palms and make a medium sized patty out of it.
Similarly, make even sized patties with the remaining potato mixture and arrange it in a plate keep aside.
By this time, the oil would have got heated up and now we can fry the Aloo Vada.
Take an aloo patty and drop it gently in the oil and similarly drop two or three more patties one by one.
You will notice the patties getting fried up and just after a minute, flip the patties to the other side using a slotted spoon.
Let it cook for a while and when both the sides turn golden brown and crispy, just take it out and place it on a plate over a paper towel.
Similarly, fry the other patties in medium high flame and now the sizzling hot crunchy Batata Vada is ready.
Serve it with tomato ketch up, coconut chutney, onion chutney or mayonnaise.
