How To Make Mumbai's Famous Batata Vada At Home

Producer: Priyanka Das Editor: Mohit Bisht

7 potatoes 2 tbsp oil 1 tsp mustard oil 1 tsp cumin 1 dried red chilli, chopped Hing, a pinch Few curry leaves 5 cloves garlic, chopped 1 inch ginger, chopped 2 chilli, chopped ½ tsp turmeric 1 tsp salt 2 tbsp coriander, chopped

Ingredients

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2 cup besan 2 tbsp rice flour ¼ tsp turmeric ¼ tsp ajwain Hing, a pinch ½ tsp salt Water, as needed ¼ tsp baking soda Oil, for frying

Ingredients for besan batter

White Scribbled Underline

Firstly, in a pressure cooker place the potatoes in a steamer basket. Cover and pressure cook for 5 whistles. Cool completely and peel the skin of potato. Now mash the potato and keep aside.

In a pan heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing, few curry leaves and splutter on medium flame.

Next, add 5 cloves garlic, 1 inch ginger, 2 chilli and saute for 2 minutes. Also, add ½ tsp turmeric and saute until the turmeric turns aromatic.

Transfer the tempering onto the mashed potato. Furthermore, add 1 tsp salt and 2 tbsp coriander, and mix well. Now prepare a small ball-sized ball and keep it aside.

To prepare the besan batter, in a bowl take 2 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ¼ tsp ajwain, pinch hing and ½ tsp salt. Add water as required and mix well.

Prepare a smooth thick flowing consistency batter adding water as required. Now add ¼ tsp baking soda and mix well.

Drop the potato ball into the batter, and coat well. Deep fry in hot oil, keeping the flame on medium.

Stir occasionally, until the vada turns golden brown and crispy. Finally, enjoy the batata vada with green chutney and tomato sauce.

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