Mumbai-Style Batata VadaVeg
Experience the authentic taste of Mumbai street food with these golden, crispy potato dumplings. A spiced mashed potato center is coated in a savory, light gram flour batter and deep-fried until perfectly crisp. These flavorful treats are traditionally served hot with tangy chutneys or tucked into a soft bun for the iconic vada pav. A simple, comforting snack that brings the vibrant flavors of Indian street cuisine right into your home kitchen for any time of the day.
Ingredients
5 large Potato (boiled, and peeled)
8 cloves Garlic
1 piece Ginger
5 Green Chilli
handful Coriander Leaves (chopped)
1 tsp Mustard Seeds
1 tbsp Oil
1 cup Gram Flour (besan)
1 tbsp Cornflour (Cornstarch)
pinch Turmeric Powder
3 tsp Asafoetida
1 tsp Red Chilli Powder
2 pinch Baking Soda
to taste Salt
as needed Water
Instructions
1
Grind the garlic, ginger, and green chilies together into a coarse paste.
2
Heat 1 1/2 tablespoons of oil in a pan. Add mustard seeds and wait for them to crackle. Stir in the asafoetida, curry leaves, and the prepared ginger-garlic-chili paste. Sauté for a minute.
3
Add the mashed potatoes, turmeric powder, salt, and chopped coriander leaves to the pan. Mix well and set aside to cool.
4
In a bowl, combine gram flour, cornflour, 1/4 teaspoon turmeric, red chili powder, 1/4 teaspoon asafoetida, and salt. Gradually add water to achieve a smooth, pouring consistency. 5. Shape: Once the potato mixture is cool, shape it into small 1 1/2-inch balls.
5
Once the potato mixture is cool, shape it into small 1 1/2-inch balls.
6
Add soda bicarbonate to the batter and pour a little hot oil over it to activate. Mix well.
7
Heat oil for deep frying. Dip each potato ball into the batter to coat evenly. Gently drop them into the hot oil and fry on medium heat until golden brown. Drain on a paper towel and serve hot.
Nutrition Facts
4 servings per recipe
