Name: Maharashtrian Batata Vada
Prep time: 30 min
Total time: 30 min
Ingredients: 2 nos Potatoes (large); 1/2 cup Carrot (shredded); 1/2 cup Beetroot (shredded); 2 nos Green chillies (finely chopped); 2 nos Garlic cloves (crushed); Turmeric powder (A pinch); Garam masala (A pinch); Salt (As reqd); 2 tbsp Coriander leaves (chopped); Oil (For deep frying); For preparing batter:; 1 cup Bengal gram flour (Kadala mavu); 1/2 tsp Red chilly powder; Soda bi (Soda powder) – A pinc); Asafoetida power (A pinch, Kaya podi); 1 tbsp Rice flour; Ingredients for preparing mint chutney; 1 cup Mint leaves; 1 tbsp Coriander leaves; 1 tbsp Tamarind juice; 1 tsp Lemon juice; 3 nos Green chillies; 2 tbsp Yoghurt; salt (As reqd)

Maharashtrian Batata Vada

Cooked potatoes are partially mashed, rolled out into balls and deep fried after dipping in a thick batter

No ratings yet

Print Recipe

Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

2 nos Potatoes large
1/2 cup Carrot shredded
1/2 cup Beetroot shredded
2 nos Green chillies finely chopped
2 nos Garlic cloves crushed
Turmeric powder A pinch
Garam masala A pinch
Salt As reqd
2 tbsp Coriander leaves chopped
Oil For deep frying
For preparing batter:
1 cup Bengal gram flour Kadala mavu
1/2 tsp Red chilly powder
Soda bi Soda powder) – A pinc
Asafoetida power A pinch, Kaya podi
1 tbsp Rice flour
Ingredients for preparing mint chutney
1 cup Mint leaves
1 tbsp Coriander leaves
1 tbsp Tamarind juice
1 tsp Lemon juice
3 nos Green chillies
2 tbsp Yoghurt
salt As reqd

Instructions

First cook the potatoes in a pressure cooker till done. Allow to cool, peel and cut into cubes.
Heat oil in a pan and fry crushed garlic, chopped green chilies and garam masala.
Fry in low heat till the raw smell of garlic disappears but the white color of garlic should not change.
Now add the potato cubes, grated carrot and beetroot, little turmeric power and required salt.
Mash well half of the potatoes with the back of ladle. Saute for 2 minutes.
Allow the potato mix to cool. Mix coriander leaves and make small lemon sized balls.
For preparing batter, mix together bengal gram flour,rice flour, red chilly powder, soda powder and asafoetida powder.
Dip each potato ball in the thick batter and deep fry to a golden brown color.
Serve hot maharashtrian batata vada with mint chutney.
For preparing Mint chutney: 1)Grind together all the ingredients with required salt.