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–+ servings

Maharashtrian Batata Vada

Cooked potatoes are partially mashed, rolled out into balls and deep fried after dipping in a thick batter
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Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 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.
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