Wednesday, 1 October 2014


Theres a small but very famous Maharashtrian eatery opposite C.S.T. station " Aaram" which dishes out scrumptious batata vadas throughout the year. There are other varieties served there too like sabudana vada and misal but I would never miss out on these vadas when ever I am there.

This version of Batata Vada's made for upwas / fast taste almost the same as "Aaram's" ......with these being so tasty who would want to eat them only during fasting.




Batata / potatoes boiled and mashed
1 kg
Green chillies
4 – 5 nos
Ghee / clarified butter
1 tbsp
Jeera / cumin seeds
1 tsp
Roasted Peanut coarse powder
2 – 3 tbsp
½ inch
Coriander leaves chopped
2 – 3 tbsp
Lime juice
½ no

Shingada flour / water chestnut flour +
Rajgeera flour / amaranth flour
1 cup + 1 cup
Red Chilli pdr + cumin pdr
½ tsp + ½ tsp
Peanut Oil
For deep frying


1.       Grind together to a coarse paste the green chillies and ginger. Mix together the potato mash, green chillies ginger paste and salt. 

2.       Heat ghee, add in the cumin seeds. When they crackle add in the potato mix.

3.       Stir it around a little for a minute. Now switch off the flame and add in the peanut pdr, lime juice and coriander leaves.

4.       Mix it all up very well. Allow the mix to cool. Shape into lemon sized balls.

5.       Mix together the water chestnut flour, rajgeera flour, cumin pdr, chilli pdr and salt. Add in water and make a batter which is thick, pourable but of coating consistency. Add in a tbsp of the hot oil to the batter and mix well.

6.       Heat oil for deep frying in a kadhai till almost smoking point.

7.       Dip the potato balls in the batter, coat it well and gently and carefully drop it into the hot oil to deep fry. Usually I prefer using two equal sized spoons or forks. the forks help them manage better, to drain out the excess batter off the vadas and even keeps your hands clean.

8.       Keep on turning it around so that it gets fried evenly. With your perforated spoon also keep on pouring the hot oil on the part that is above the oil level. Then flip over to fry the other side too. When it turns brown remove onto an absorbent paper.

9.       Serve hot with green chutney. (That's made by grinding together 1/2 cup scraped fresh coconut, 1/4 cup chopped coriander leaves, 1/2 inch ginger, 3 - 4 green chillies, 1/2 tsp cumin, salt and little water till smooth)

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