Batata Vada (Maharashtrian Potato Fritters)
Spiced potato balls dipped in a thick chickpea flour batter and deep-fried until golden — Maharashtra's beloved tea-time snack and the heart of vada pav.
15mPrep
20mCook
4Servings
270Calories
7gProtein
Ingredients
- 1 mediumpotatoes, boiled and mashed
- 1 cupchickpea flour (besan)
- 1 tspmustard seeds
- 1 leavescurry leaves
- 1 tbspgreen chili-ginger paste
- 1 tspturmeric
- 1 tbspcilantro, chopped
- 1 tbsplemon juice
- 1 cupsoil for frying
- 1 tspsalt
Ingredients
- 4 medium potatoes, boiled and mashed
- 1 cup chickpea flour (besan)
- 0.5 tsp mustard seeds
- 8 leaves curry leaves
- 1 tbsp green chili-ginger paste
- 0.5 tsp turmeric
- 2 tbsp cilantro, chopped
- 1 tbsp lemon juice
- 2 cups oil for frying
- 1 tsp salt
Instructions
- Heat 1 tbsp oil; add mustard seeds and curry leaves; let sizzle.
- Add green chili-ginger paste; cook 30 seconds. Add mashed potatoes, turmeric, lemon juice, cilantro, and salt; mix well.
- Shape potato mixture into smooth balls.
- Whisk besan with water, turmeric, and salt into a thick batter.
- Heat oil for frying; dip each potato ball in batter and fry 3–4 minutes until golden.
- Drain on paper towels; serve hot with green chutney and tamarind chutney.