Batata Vada (Potato Dumplings)
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Category: Lunch/Snacks
Servings: 6
Description:
Batata Vada, also known as potato dumplings, is a beloved street food from the bustling streets of Mumbai, India. Priced at a mere Rs. 4 for two delectable vadas served alongside two fluffy loaves of pav (bread), this snack is a favorite among locals and visitors alike. Each bite is a tantalizing experience, enhanced with garlic and red chili chutney, and accompanied by crispy fried green chilies that provide a delightful kick. While these vadas shine when served with chutney, they are equally delightful on their own or even with a drizzle of sauce. This recipe is dedicated to a friend who appreciates this comforting snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500 g |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 15 leaves |
| Turmeric Powder | ¾ tsp |
| Red Chili Powder | ½ tsp |
| Green Chilies | 3, finely chopped |
| Gingerroot | 1 inch, grated |
| Garlic | 4 cloves, minced |
| Lime (juice of) | 1 |
| Coriander Leaves | 1 bunch, chopped |
| Salt | 1 tsp |
| Gram Flour (Besan) | 200 g |
| Water | To make batter |
| Additional Red Chili Powder | 1 tsp |
| Additional Turmeric | ½ tsp |
| Cumin Powder | ½ tsp |
| Baking Soda | ¼ tsp |
| Salt (for batter) | 2 pinches |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 213.6 |
| Total Fat | 2.7 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 35.5 mg |
| Total Carbohydrates | 38.1 g |
| Dietary Fiber | 6.3 g |
| Sugars | 5.6 g |
| Protein | 10 g |
Instructions
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Cook the Potatoes: Begin by cooking the potatoes in a pot of boiling water until they are tender. Once cooked, peel and gently mash them; it’s perfectly fine if the mash is not completely smooth, as a little texture adds character to the dumplings.
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Prepare the Seasoning: In a small pan, heat approximately 1 teaspoon of oil over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Immediately add the curry leaves to the pan, allowing their aroma to infuse the oil.
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Add Aromatics and Spices: To the crackling mustard seeds and curry leaves, add the finely chopped green chilies, minced garlic, and grated ginger. Stir this mixture and incorporate the turmeric and red chili powder. Take care not to let the spices burn; sauté just until fragrant.
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Combine with Potatoes: Pour the seasoning mixture into the bowl of mashed potatoes. Squeeze the juice of one lime into the mixture and add the chopped coriander leaves. Season with salt to taste, and mix everything thoroughly until the potatoes are well combined with the spices and herbs.
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Prepare the Batter: In a separate bowl, create a batter using the gram flour, water, additional red chili powder, turmeric, cumin powder, and baking soda. The batter should be slightly thicker than pancake batter. Season it with a pinch of salt, mixing until smooth and without lumps.
-
Shape the Dumplings: Divide the spiced potato mixture into equal-sized portions, approximately the size of a small orange. Gently shape each portion into a ball or patty.
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Fry the Vadas: Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, dip each potato ball into the batter, coating it evenly, and carefully place it in the hot oil. Fry until the dumplings are golden brown and crispy, about 5-7 minutes. It is advisable to fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy vadas.
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Serve and Enjoy: Once fried to perfection, remove the Batata Vadas from the oil and drain them on paper towels to absorb excess oil. Serve the hot vadas with your choice of chutney or sauce, alongside crispy fried green chilies for that extra zing.
Enjoy the delicious taste of Mumbai’s street food right in your home with this easy-to-follow Batata Vada recipe! Whether you’re serving them as a snack, a light lunch, or an appetizer, these delightful dumplings are sure to impress family and friends alike.
