BATATA VADA / DEEP FRIED SPICY POTATO DUMPLINGS / बटाटा वडा

Batata vada is a common and easily available fast food in India. Each person has his own variation to this hot spicy vadas which are mouth wateringly delicious.
A few months back I had this version of batata vada at my dear friend Aruna Pawar's place which was made by her mother. And I have to admit that never have I ever eaten batata vadas so spicy yet delicious which left its taste lingering in my mouth for a long time. So this recipe here is from Aruna's mother .......... with a true punch..... in your mouth or shall I say गावरान  झटका

BATATA VADA / DEEP FRIED SPICY POTATO DUMPLINGS  / बटाटा वडा 

INGREDIENTS

MASALA
Popti mirchi / Green chillies	10 – 12 nos
Ginger peeled and roughly chopped	2 inch piece
Garlic cloves peeled	2 large bulbs
Curry leaves	20 – 25 nos
Split black gram / Urad dal	¼ cup
Dhania seeds / Coriander seeds	1 tbsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Oil	4 tbsp
OTHER INGREDIENTS
Potatoes boiled peeled and mashed	1 kg
Coriander leaves finely chopped	8 – 10 sprigs
Lemon juice	1 no
Salt	T.T.
Oil	For deep frying
BATTER
Besan / Chickpea flour	1 cup
Salt	T.T.
Chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
water	As req

METHOD:

MASALA

 

1.       Mix together the green chillies, curry leaves, ginger and garlic and grind together to a coarse paste. Do not add water.

 

2.       Heat oil, add haldi and then the urad dal. Sauté till the dal changes colour and becomes a light pink.

 

3.       At this point add the coriander seeds and sauté them with the dal in oil for ½ min.

4.       Now add in the prepared masala. Sauté it well on low heat till all the moisture from it evaporates, oil starts to leave the sides and there is no raw smell. Add salt. Cool

 

 

5.       This masala can be kept in a container with a tight fitting lid in the refrigerator for around 8 days.

VADA MASH

6.       To the boiled and mashed potatoes add 3/4 th of this above prepared masala and then you can add more as per your taste.
 

7.       Add in the coriander leaves, lime juice and salt if needed and mash it all up very well so that the entire potato mash are well coated with the masala.
 

8.       Divide into lemon sized balls and shape into rounds.
 

BATTER

9.       To the besan add salt, chilli pdr and haldi. Add little water at a time to make a thick lump free batter, but it should be able to fall in blobs when poured from some height. Add 2 tbsp. of hot oil to this batter as it helps in the fried vadas getting crisp. You can also add 2 tbsp. of rice flour to the batter for crispness.
 

10.   Heat oil in a kadhai, dip the prepared potato balls in the above prepared batter and put them in the hot oil.
 

11.    If small pieces or lumps of the batter break free in the oil then the batter needs to be thickened a little more, so add in a little more besan and adjust seasonings accordingly.

12.   You can put 3 – 4 at a time depending on the oil in the kadhai. Deep fry till golden brown.
 

13.   Serve hot with green chutney and pav if you like.

GREEN CHUTNEY

14. Grind together to a smooth consistency 1 cup scraped fresh coconut, 1/2 cup chopped coriander leaves, 3 green chillies, salt T.T, 4 - 5 curry leaves, 1/2 lime juice and a pinch of sugar.

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