By Suprita Mitter
November 20 2024
A hot vada pav on a chilly winter evening is pure comfort. The crispy, spiced batata vada nestled in soft pav, with fiery chutneys and fried green chillies, creates a burst of warmth and flavour. Serve it with a pav for a classic vada pav experience.
4 potatoes 2 green chillies 1-inch ginger 2 cloves garlic 1 tsp mustard seeds 2 tsp turmeric powder 1 tbsp oil 8–10 curry leaves
A handful of chopped coriander leaves 1 cup gram flour (besan) A pinch of asafoetida (hing) A pinch of baking soda (optional) Water Salt Oil
Heat oil in a pan. Add mustard seeds and let them splutter.Add curry leaves, green chillies, ginger, and garlic. Sauté until aromatic.
Add turmeric powder and mashed potatoes. Mix well. Season with salt and stir in chopped coriander leaves. Let the mixture cool and shape into small balls.
In a bowl, mix gram flour, turmeric powder, asafoetida, baking soda, and salt. Add water gradually to form a smooth, thick batter.
Heat oil in a deep frying pan. Dip each potato ball into the batter, ensuring it’s coated evenly.
Carefully drop into the hot oil and fry until golden brown. Remove and drain on a paper towel.