Batata Vada Recepie

VADA

Vada is famous snacks of india. It is famous and found in western region i.e Maharashtra. So now lets see how to make this Snack.

Indredients for Making Bata Vada

In a wide bowl, take 1 cup of gram flour (besan), and to it add – ½ teaspoon salt, ½ teaspoon of hing / asafoetida powder, and ¼ teaspoon of haldi / turmeric powder. I usually also add ⅛ teaspoon of baking soda, but this is optional.
Now to it, add water, a little at a time, and start mixing it all together. I start with ½ cup of water, and then add 2-4 tablespoons more, as needed.
Whisk everything till you get a smooth, flowing consistency of batter. Then whisk for an additional couple of minutes, to incorporate some air into the batter.
Then cover the bowl with a lid, and let the batter rest for 15-20 minutes, before using it to coat the vadas.

In a tadka pan, add 1 tablespoon of oil, and lightly heat it up.
To the oil, now add 1 teaspoon of mustard seeds, and let it lightly roast for a few seconds, till it starts to crackle & pop.
Then add 16 curry leaves & 4 chopped green chillies, and lightly roast them for a few seconds.
After which add in chopped garlic (from 16 cloves), and lightly roast for 2-3 minutes, till they start to change color.
Finally add in the spice powders (preferably all together, to avoid them from burning) – ½ teaspoon of garam masala powder, ½ teaspoon of coriander powder, ¼ teaspoon of cumin powder, ¼ teaspoon of red chilli powder, and ¼ teaspoon of turmeric powder.
Lightly roast the spices for a few seconds (ensuring to not let them burn) and then turn off the flame. The tadka is ready.

At this point, mash the boiled & peeled potatoes, if you haven’t already. Here I have used 1½ pounds of potatoes (boiled).

To the mashed potatoes, add 1½ teaspoon of salt, and mix it in.
Next add the prepared tadka to the mashed potatoes, and mix it in.
Then finally add ⅓ cup of chopped coriander to the potatoes, and mix everything together to make the potato masala.

In a pan, properly heat up the oil for deep frying. And test to see if the oil is hot enough, by putting a little of the gram flour (besan) batter in it. If the batter immediately rises to the top, without getting burnt, then the oil is hot enough.
Shape the potato masala into balls. You should be able to get 18 mid sized dough balls.
Now coat the dough balls in the gram flour (besan) batter, and put them in hot oil, one at a time.
Here it’s best to keep the batches small, frying only a few vadas at a time, so as to not over-crowd the pan, which will bring down the temperature of the oil, and also make the vadas retain oil.
Fry the vadas for 3-4 minutes per batch, till the vadas are golden & crispy on the outside.
When done, place the fried vadas in a plate / bowl lined with paper towel, to get rid of excess oil, if any.