Batata Vada
Batata Vada is a spicy potato dumpling coated with gram flour and deep-fried. This is one of India's classic street snacks.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Snack
Cuisine: Indian Vegetarian, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 132kcal
- 4 potatoes (boiled, peeled and mashed)
- ¼ teaspoon asafetida (hing)
- ¼ teaspoon turmeric
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste (crush green chilies in mortar and pestle)
- 2 teaspoon avocado oil or any neutral oil
- Salt to taste
- 1 tablespoon lemon juice
- ¾ cup chickpea flour (sifted to remove any lumps)
- ½ teaspoon red chilli powder (like paprika or cayenne)
- ¼ teaspoon turmeric
- Salt to taste
- ¼ teaspoon baking soda
- Vegetable oil for deep frying the vadas
Heat the oil and add the turmeric and the asafetida.
Now add the ginger, garlic and chilli pastes and saute just a few seconds. Add the potatoes and salt, mix well, and take off the heat. Mix in the lemon juice.
Allow the mixture to cool before you handle it.
Mix the chickpea flour with red chili powder, turmeric, baking soda and salt. Add enough water to make a fairly thick batter, about the consistency of pancake batter.
Make balls with the potato mixture, about 1 inch in diameter. Dunk one at a time into the chickpea batter. Turn to coat and then drop into the oil which should be at between 350 and 375 degrees.
Fry the vadas on all sides until they turn reddish-brown. Don't overcrowd the pan. Remove to paper towels and drain.
Calories: 132kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg