Batata Vada-Mumbai Style Recipe

Recipe By Slurrp

Batata Vada is a popular street food in Mumbai, India. It is a deep-fried potato fritter that is crispy on the outside and soft on the inside. The potatoes are mashed and mixed with a blend of spices, such as turmeric, chili powder, and cumin. The mixture is then shaped into balls, coated in a chickpea flour batter, and deep-fried until golden brown. Batata Vada is typically served with green chutney and is perfect as a snack or appetizer.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Batata Vada-Mumbai Style
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Ingredients for Batata Vada-Mumbai Style Recipe

  • 1 Medium Sized Potatoes
  • 1/4 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 Medium Sized Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Chili Powder
  • As required Salt To Taste
  • 1/4 cup Chickpea Flour
  • 0.06 teaspoon Turmeric Powder
  • 0.06 teaspoon Chili Powder
  • as required Water
  • as per your need Oil For Deep Frying

Directions: Batata Vada-mumbai Style Recipe

Cooking Directions

  • STEP 1.Boil the potatoes until they are soft and mashable.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
  • STEP 3.Add chopped onions and sauté until they turn golden brown.
  • STEP 4.Add ginger-garlic paste, turmeric powder, chili powder, and salt. Mix well.
  • STEP 5.Add mashed potatoes and mix until all the spices are well combined.
  • STEP 6.Shape the potato mixture into small balls and set aside.
  • STEP 7.In a separate bowl, prepare the batter by mixing chickpea flour, turmeric powder, chili powder, and salt with water.
  • STEP 8.Dip each potato ball into the batter, ensuring it is fully coated.
  • STEP 9.Deep-fry the coated potato balls in hot oil until they turn golden brown and crispy.
  • STEP 10.Serve hot with green chutney or ketchup.

Cooking Tips

  • Make sure to mash the potatoes well to avoid any lumps in the mixture.
  • Adjust the spice levels according to your preference.
  • To make the vadas extra crispy, you can add a tablespoon of rice flour to the batter.
  • If the batter is too thick, add a little water to achieve a smooth consistency.
  • To check if the oil is hot enough for frying, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.

Storage and Serving

  • Batata Vada is best served hot and fresh.
  • If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, preheat the oven to 350°F (175°C) and bake the vadas for about 10 minutes until they are heated through.
  • Serve the vadas with green chutney or ketchup as a delicious snack or appetizer.
Nutrition
value
292
calories per serving
7 g Fat11 g Protein45 g Carbs9 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    11g
  • Carbs
    45g
  • Fiber
    9g

MacroNutrients

  • Carbs
    45g
  • Protein
    11g
  • Fiber
    9g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    4mg
  • Vitamin A
    281mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    193mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    49mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    120mg
  • Manganese
    1mg
  • Phosphorus
    202mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp