Monday, July 15, 2013


Batata Vada
Vada Pav is a hot favourite in Mumbai, especially during the rains. While it can be purchased at every naka in the city, one can’t beat homemade Batata Vada. I learned to make this from my sister-in-law’s husband. It’s quite easy to make and very delicious too.

Potato Mixture

Potato – 1kg
Rai – 1 tsp
Channa Dal – 1 tbsp
Urad Dal – 1 tbsp
Garlic – 10-12 (chopped fine)
Green Chillies – 6-8 (chopped fine)
Curry Leaves – 10 (chopped fine)
Coriander leaves – 2 tbsp (finely chopped)
Turmeric powder – ¼ tsp
Oil – 2 tsp
Salt to taste
Potato Balls ready to go into the batter
Oil for deep frying

For Batter

Besan – 250 gm (2 cups)
Turmeric Powder – 1 large pinch
Chilli Powder – ¼ tsp
Oil – 2 tsp
Salt to taste


1. Cook the potatoes in pressure cooker for 4 whistles.
2. Mix the batter with the ingredients mentioned along with water to form a smooth paste to the consistency of Dosa batter. I add oil instead of soda as the latter is not healthy at all. It will give the same crispness to the vada.
3. Peel the potatoes and smash well using a pav-bhaji masher.
4. Take a saucepan and heat 2 tsp oil in it. Add the rai and allow it to crackle before adding the channa dal and urad dal.
5. Fry till golden brown before adding the chopped garlic, green chillies and curry leaves. Fry till the garlic turns brown before switching off the gas.
6. Add turmeric powder and salt and mix well.
7. Now add the mashed potatoes and coriander leaves. Mix well with hand. Check for salt.
8. Mould the potato mixture into balls.
9. Heat oil in a kadai for frying.
10. Dip the potato balls into the besan batter and deep fry till golden brown.

The yummiest homemade Batata Vadas are ready. You can serve them with pavs and lasoon chutney.

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