vada Batata Vada is a Maharashtrian dish in which besan is used to dip potato.
• 2 Cups besan
• 3/4 lb Potatoes
• 2 tbsp Grated coconut
• 4 Onions, chopped finely
• 4 Green chillies
• 4 Cloves garlic
• Sugar to taste
• Juice of one lime
• A few sprigs coriander leaves, chopped
• 1 tsp Mustard seeds
• A small piece ginger
• 1 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• A pinch of baking soda
• Oil for deep frying
• Water as required
• Salt to taste
Cook potatoes into the Pressure cooker until soft.
Peel and mash them, keep aside.
Grind green chillies, garlic and ginger together to make a
Combine this paste, potato, onions, coriander leaves,
sugar, lime juice and salt, mix well.
Take a pan and heat a little oil and fry mustard seeds and
curry leaves until the mustard crackles.
Remove it from the heat and add it to the potato mixture.
Take another bowl and combine besan, salt, cumin seeds, red
chilli powder, baking soda, coconut, turmeric powder and little
water in it, to make a thick batter.
Add a tsp of hot oil to the batter.
Make small balls from the potato mixture.
Dip each ball in the batter and deep fry until golden
Serve hot batata vada with chutney or tomato sauce.