Batata Vada Recipe Maharashtrian Style
Topic: Batata Vada Recipe Maharashtrian Style
The crispy vada is full of spicy potato masala, and the heat comes out when you break it, the vada sweet potato is one of my favorite snacks on rainy days. You have a thick gram flour/gram flour solution and fry until golden in color.
Sweet potato vada is a popular Maharashtrian snack where a sweet potato means ‘potato and vada’ a fried snack. In this vada, a ball is made with spiced potato masala, dipped in a gram flour solution, and then fried until deep golden in color.
You will find many variations of Batata Vada, as each house in Maharashtra has its own path. But this recipe is very close, I had it in a popular place in Lonavala.
A staple food in Maharashtra, it is popularly served as street food with pav and chutney.
If you’re looking for a healthier option, instead of frying them, you can make these vadas in an Appe Pan or Paniyaram Pan, as it takes less oil and gives you a nice crispy vada.
Besan / Besan Batter: For the dough, you will need Besan, Ajwain, cornstarch, salt, vegetable oil, turmeric powder, and baking soda. The consistency of the dough is very important, it should not be too thick or too watery.
In addition, measuring turmeric powder and baking soda is very important to obtain the correct color and sharpness of the vada.
Aloo Masala: Our Aloo Vada has a delicious Aloo Masala, in which boiled, peeled, and mashed potatoes are mixed with hing, crushed coriander, cumin, cashews, raisins, green chilies, coriander leaves, salt, powdered Red pepper. It’s done. Dried mango powder, pomegranate powder, black pepper powder, garam masala powder, and roasted cumin powder.
Using dried fruit in vada adds a nice crunch to the smooth-textured potato masala.
You can also add paneer to these vadas and add a nice touch.
Oil: You can use any vegetable oil to fry these vadas. Just make sure it’s hot enough so it doesn’t absorb excess oil or burn if it’s too hot.
Batata Vada Recipe Maharashtrian Style
For filling or Stuffing:
- 2 tablespoons of vegetable oil
- 1/4 teaspoon hing
- 1 tablespoon crushed coriander seeds
- 1 teaspoon of cumin seeds
- 1 tablespoon cashew nut (crushed)
- 1 tablespoon raisins (chopped)
- 2 teaspoons green chilies (finely chopped)
- 2 tablespoons coriander leaves (chopped)
- 2 cups boiled potatoes (peeled for 3-4 hours)
- salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon of pomegranate powder (optional)
- 1 teaspoon mango powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon of garam masala powder
- 1/2 teaspoon roasted cumin powder
- Oil (as needed)
For the better:
- 1 cup of gram flour
- 1/2 cup cornstarch
- 1 teaspoon of celery
- 1 teaspoon salt
- 1 tablespoon of vegetable oil
- 1/2 teaspoon turmeric powder
- 2 pinches of baking soda
Instruction
Fill in for Vada Pav:
- Heat the vegetable oil in a frying pan.
- After the oil is hot, add the hing, coriander seeds, and cumin seeds and allow them to crack for a few seconds.
Add cashews and raisins and fry until golden. - Add the green chilies, coriander, boiled potatoes, salt, red chili powder, mango powder, pomegranate, black pepper powder, garam masala powder, cumin powder, and mix well.
- Cook over medium heat for 4-5 minutes.
- Remove the pan from the heat and allow the filling to cool completely.
- Make small balls of the filling and save them.
For the better:
- Combine all the ingredients in a bowl.
- Add water, little by little, and mix as a running dough.
To fry Vada Pav:
- Heat the oil for frying in a pan.
- Dip the filling balls in the dough and place them in the hot oil.
- Use a fork to dip.
- Fry the bonda over medium-high heat until the bondas are slightly browned.
- Dry them on a plate.
- Heat the oil again until it is very hot.
- Fry the bonda a second time over high heat until golden brown and crisp.
- Serve it hot.
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