Mumbai Style Batata Vada Servings – 3 – 5 INGREDIENTS Oil – 2 teaspoons Mustard seeds – 1/4 teaspoon Curry leaves – 10 – 15 …
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How to Make Mumbai Street Style Batata Vada
Mumbai, a bustling metropolis known for its vibrant street food culture, offers a plethora of delicious snacks. One of the most beloved treats is the Batata Vada. This spicy potato fritter, encased in a golden, crispy batter, is a perfect bite of comfort. Often served with chutneys and bread, Batata Vada is a favorite among locals and visitors alike. Here’s how to recreate this iconic snack in the comfort of your kitchen.
Ingredients
For the Potato Filling:
- 4 medium-sized potatoes
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 10-12 curry leaves
- Salt to taste
- Fresh coriander, chopped
- Lemon juice, to taste
For the Batter:
- 1 cup chickpea flour (besan)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt, to taste
- Water, as needed
- Oil, for frying
Step-by-Step Instructions
1. Prepare the Potato Filling
Boil the Potatoes: Start by boiling the potatoes until soft. Once cooked, peel and mash them in a bowl.
Heat Oil in a Pan: In a pan, heat 2 tablespoons of oil. Add mustard seeds and let them crackle.
Add Spices: Add cumin seeds, turmeric powder, green chilies, ginger-garlic paste, and curry leaves. Sauté for a few minutes until fragrant.
- Combine with Potatoes: Add the mashed potatoes to the pan and mix well. Season with salt and add lemon juice and fresh coriander. Stir everything together until well combined. Let it cool.
2. Prepare the Batter
- Make the Batter: In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, and salt. Gradually add water while whisking until you achieve a smooth, thick batter. The consistency should be such that it coats the back of a spoon.
3. Shape and Fry the Vadas
Shape the Filling: Once the potato mixture is cool, divide it into small balls (about the size of a lemon).
Heat Oil for Frying: In a deep pan or kadhai, heat enough oil for deep frying over medium heat.
Coat the Vadas: Dip each potato ball into the chickpea batter, ensuring it’s fully coated.
- Fry Until Golden: Carefully drop the batata vadas into the hot oil, a few at a time. Fry until they turn golden brown and crispy. Use a slotted spoon to remove them and set them on a paper towel to drain excess oil.
4. Serving
Serve your Batata Vadas hot, accompanied by fresh coriander chutney, tamarind chutney, and soft pav (bread rolls). You can also enjoy them on their own for a delightful snack!
Tips for Perfect Batata Vada
- Adjust Spice Levels: Modify the number of green chilies and spices according to your heat tolerance.
- Batter Consistency: Ensure the batter isn’t too runny; a thick batter gives a crispy coating.
- Extra Flavor: You can add a pinch of baking soda to the batter for extra fluffiness.
- Serve Fresh: Batata Vadas are best enjoyed fresh and hot!
Conclusion
Batata Vada is more than just a snack; it’s an experience of Mumbai’s rich street food culture. Making this classic dish at home not only satiates your cravings but also allows you to share a piece of Mumbai with friends and family. Try this recipe, and you may just find yourself transported to the lively streets of Mumbai, one crispy bite at a time! Enjoy your culinary journey!
