Asli Mumbai Style Batata Vada

Ingredients

• 4 medium Potatoes (peeled, boiled until tender and mashed)
• 1 handful Curry Leaves (fresh, torn)
• 4 cloves Garlic (crushed)
• 1 inch piece Ginger (finely grated)
• 2 pieces Green Chili (finely chopped (adjust to heat preference))
• 1 tsp Turmeric Powder (ground)
• 1 tsp Salt (or to taste)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 cup Gram Flour (Besan) (sifted)
• 2 tsp Red Chili Powder (divided: 1 tsp for batter, 1 tsp for chutney)
• 1/4 tsp Baking Soda (helps batter puff)
• 2 cups Vegetable Oil (for deep frying, neutral oil)
• 1/2 cup Water (adjust batter consistency)

Instructions

1. Boil and Mash Potatoes

   Place the peeled potatoes in a pot, cover with water, add a pinch of salt and boil until fork‑tender (about 15‑20 minutes). Drain and mash while still warm.

   Time: PT20M

2. Season the Potato Mash

   In the same bowl, add crushed garlic, grated ginger, chopped green chilies, torn curry leaves, turmeric powder, salt, and chopped coriander. Mix thoroughly until evenly distributed.

   Time: PT10M

3. Shape Vada Balls

   Take about 2‑inch portions of the spiced potato mixture and roll into smooth balls. Place them on a plate, cover with a damp cloth to prevent drying.

   Time: PT5M

4. Prepare the Batter

   In a separate bowl, whisk together gram flour, 1 tsp red chili powder, salt, baking soda, and water until you get a smooth, medium‑thick batter (no lumps).

   Time: PT5M

5. Heat Oil

   Pour vegetable oil into the frying pan to a depth of about 2 inches. Heat over medium‑high heat until it reaches 350°F (175°C) – a small drop of batter should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 350°F

6. Fry the Batata Vadas

   Dip each potato ball into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry 3‑4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

7. Make Red Chili Chutney

   In a small bowl, combine the remaining 1 tsp red chili powder with a pinch of salt and enough water (about 2‑3 tbsp) to form a smooth, pourable paste.

   Time: PT2M

8. Serve

   Arrange the hot batata vadas on a serving plate, drizzle or dip in the red‑chili chutney, and serve immediately with plain buttered pav or as a standalone snack.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g