Batata Vada
Batata Vada is a popular street snack from the Maharashtra region of India. It's savory and crunchy, and it's 100% plant-based! Soft potato filling with fragrant spices wrapped in a thin mung bean flour batter, then fried until golden crispy. This dish is very special because of the combination of a crispy outer texture combined with a soft and rich interior that is slightly spicy, savory, and very appetizing without animal ingredients. Dad is very delicious when eaten warm with green chili sauce and is suitable as a snack or side dish.
Shared by Cawla
Time
40 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Filling ingredients:
- 500 grams of potatoes, steamed until cooked then roughly mashed
- One tablespoon of vegetable oil
- One teaspoon of cumin seeds
- Two finely chopped green chilies
- One piece of grated ginger
- 10 to 15 curry leaves, finely sliced
- 1/2 teaspoon turmeric powder
- Salt and a little sugar to taste
- A little bit of lime flavor
- Chopped coriander leaves to taste
- #coating ingredients;
- 150 grams of mung bean flour
- 2 tablespoons of wheat flour
- 1/2 teaspoon turmeric powder and salt
- Enough water
- Oil for frying
👩🍳 Instructions
- 1
To make the filling: Heat oil and sauté cumin seeds until they pop. Add chilies, ginger, and curry leaves and sauté briefly until fragrant. Add the other spices and mashed potatoes, stir well. Add the lime juice, stir well, and then let cool.
- 2
Form the filling into balls the size of ping pong balls, set aside.
- 3
Make the coating mixture: mix all the coating ingredients with water until the mixture is thick and without lumps.
- 4
Dip the potato balls into the batter until evenly coated, then fry in hot oil over medium heat until golden brown and crispy.
- 5
Treat and drain. Serve warm with chili sauce, and your meal is ready to be enjoyed!