BATATA VADA

Hi all, This recipe comes from my sister-in-law's kitchen in Mumbai. She is an amazing cook and uses cooking as a stress buster. This one's a Mumbai special and she excels in whatever she does so this one was no exception. She agreed to share the recipe with me, so here it goes

BATATA VADA

INGREDIENTS

FOR FILLING

Potatoes: 2 medium/large boiled and nicely mashed
Ginger-Garlic-Green Chilli paste about 1 Tbsp
Turmeric powder: 1/8th Tsp
Asafoetida ( Hing): 1/8th Tsp
Salt as required
Fresh coriander leaves
Curry leaves

FOR THE BATTER

Besan: 1 cup
Salt as required
Oil
Hing ( Asafoetida): 1/8th Tsp
Red Chilli powder: 1/2 Tsp
Turmeric powder: a pinch for colour
Baking Soda: 1/4th Tsp
1/3rd cup water ( to get the right consistency)

BATATA VADA

MAKING

Start with the filling, Take some oil in a Kadai, after the oil is heated up, add the ginger-garlic-green chilli paste. Once the raw smell goes away, add the curry leaves, turmeric and hing powder. Add in the boiled mashed potatoes, add the required salt. It's best to not add water as you need the filling to be dry. After the potatoes are fully mixed in with the spices, allow it to cook for a few minutes. Switch off the gas and add in freshly chopped coriander leaves and set it aside. Make medium-sized balls or flatten it like a vada. You could add lemon juice and sugar if needed. 

For the crust, add little by little water to the dry ingredients mix. Continue to whisk to avoid lumps. Make a medium thick batter.

Take a Kadai, add oil enough for deep frying. Once the oil is hot, dip the potato vada/ball in the besan batter and deep fry in medium flame until golden brown.

Delicious Batata Vada is ready to eat. Serve it as it is or place it between butter-toasted buns.