Batata Vada Recipe | Vada Pav Recipe
Batata Vada, also known as Vada Pav is the favourite street food of Mumbai, Maharashtra. Me and my husband love to satiate our cravings for this yummy snack once in a while. To get an authentic Batata Vada/ Vada Pav is difficult if you happen to stay outside of Mumbai. I am posting this recipe especially for those of you who want to enjoy this delicious snack with it’s authentic taste while also being sure of the hygiene. I love to enjoy Batata vadas with a special Mumbai style Vada Pav Chutney, fried and salted green chillies and a hot cup of tea.
If you are looking for more snack recipes, do check out Palak Pakora, Kanda Bhaji (Onion Pakora), Veg Kabab recipe, Vegetable Sandwich, Falafel recipe and Tahini sauce, Sweet Corn Masala, Mathri recipe, Methi Muthia, Dry fruit ladoo and Coconut Ladoo.
- For the stuffing:
- 2 large sized or 3 medium sized boiled potatoes/ uble hue Aloo
- 2-3 green chillies/ hari mirch or as per taste
- 7-8 garlic cloves/ lehsun peeled
- 8-10 curry leaves/ kadi patta
- ¼ tsp mustard seeds/ rai
- ¼ tsp turmeric powder/ haldi
- A generous pinch of asafoetida/ hing
- ¾ tsp salt or as per taste
- 2 tbsp chopped coriander leaves/ dhaniya patta
- For the cover:
- ¾ cup gram flour/ besan (1 cup = 250 ml)
- ½ tbsp rice flour/ chawal ka atta (optional)
- ⅛ tsp turmeric powder/ haldi
- ¼ tsp salt/ namak
- A generous pinch of baking soda
- ½ cup water/ pani or as required
- Oil for frying the batata vadas
How to prepare Batata Vada/ Vada Pav ?
Preparing the stuffing Vada:
- Boil, peel and mash potatoes. Note: Cook in a separate container in the cooker so that they do not become too mushy.
- Heat oil in a pan/ kadhai on low heat.
- Once the oil is hot, add mustard seeds and let them crackle.
- Add the green chillies and garlic crushed together in a mortar pestle. Sauté for 15-20 seconds.
- Add the curry leaves and saute for 10-15 seconds.
- Next go in the turmeric powder and asafoetida. Sauté them for 4-5 seconds and immediately switch off the gas flame.
- Add the mashed potatoes and mix.
- Take out the curry leaves from the mixture to avoid chewing them while eating the batata vadas.
- Add salt and chopped coriander powder and mix well. Let the mixture cool down a bit.
Preparing the batter for cover:
- Take gram flour in a mixing bowl.
- Add rice flour to make the vadas crispy. This is optional so do not worry if you don’t have it.
- Add turmeric powder, salt and baking soda and mix well.
- Now add water in parts and keep mixing. Ensure that there are no lumps formed. Tip: Use a whisker for mixing if possible.
Preparing the batata vadas:
- On medium gas flame, heat oil for frying the vadas. Tip: Put a drop of the batter into the oil to check if it is hot enough. If it immediately puffs up and starts floating, the oil is hot enough for frying.
- Take a handful of stuffing and make balls.
- Coat the stuffing balls with the gram flour batter and gently drop them in the hot oil.
- Fry them on medium heat till they slightly change the colour. Tips: 1. Use groundnut (peanut oil) for authentic taste. 2. Do not reuse the same oil for deep frying as it is not good for health to heat the oil over and over again. You may use it for preparing subzi, dal or for recipes that do not require deep frying.
- Take out the extra floating batter once it gets fried. You can make delicious chutney out of it for Batata vada/ Vada pav.
Serve the Batata Vada / Vada Pav hot with chutney, fried and salted green chillies and a cup of hot chai 🙂
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