Sunday, 12 May 2013

Batata Vada Gujarati style~ Deep Fried Mashed Potatoe Dumplings

Made n Enjoyed
Hello reader

One potato
Two potatoes
Three potatoes

Five potatoes
Six potatoes
Seven potatoes

One potato
Two potatoes
Three potatoes

Five potatoes
Six potatoes
Seven potatoes

Go to any corner of the Earth, you'll find potatoes. Any dish made out of potatoes, you'll hardly ever hear someone say no to it !!!! I am optimistic that the next dish which I am going to won't say NO to either.. but you won't be leaving any on the plate for others :)

Batata Vada, as soon as I hear the name of it, not sure about you guys, but I start drooling :D
Last week we had very dull and rainy weather, so we decided to have hot and spicy Batata Vada with sweet and tangy chutney. I like my batata vada's mixture without turmeric powder and batter without any masala. Also I like my batata vada's gram flour layers to be thin..

You will need:-
  • 500 g boiled potatoes peeled and  mashed
  • Oil for deep frying + 1 tbsp
  • 3-4 tbsp crushed green chillies and ginger ( adjust according to your taste )
  • Salt to taste
  • 1/2 tsp garam masala
  • 2 tbsp cashew nuts
  • 2 tbsp raisins
  • 1-2 tsp  caster sugar ( optional )
  • 1 tbsp crushed whole coriander seeds, Black pepper and fennel seeds
  • 2-3 tbsp fresh lemon juice
  • 3-4 tbsp fresh finely chopped coriander
  • 1 tsp mustard seeds
  • pinch of hing ( asafoetida )
Batter :-
  • 200 g gram flour ( I used kala channa flour )
  • Salt to taste
  • Plain soda water

Add 1 tbsp oil in a heavy bottom pan.
Add mustard seeds and hing, when splutters, add crushed chillies and ginger.
Fry for few seconds, add cashews and raisins.
As soon as raisins puff up, add mashed potato, salt, sugar and mix very well.
Turn off the heat, add lemon juice. Mix well and let it cool.
Check the seasoning, divide potato mixture into a equal size balls.
Mix salt with the gram flour, add soda water and mix very well. Batter should be medium thick.
Leave it aside for 5-6 minutes.
Meanwhile heat oil in a frying pan.
Dip potato balls into a batter, take out coated balls with the help of a small spoon and fry into hot oil till light golden brown.
Remove from the oil.
Serve hot with any type of chutney..I served mine with THIS chutney. ( waiting to give a name )
Enjoy !!

Submitting to Celebrate - Diamond Jubilee event hosted at Jagruti's Cooking Odyssey !

Linking this to my own event Re Post from Archives


  1. You are right..who can resist these batata vadas.I love them too. I was wondering about the you have used black chana flour...nice.

    1. Thank you Shobha...yes I did used black chana flour, no diffrence in taste either..also I do not use turmeric powder in batter !

  2. Looks irresistible,perfect snack with a cup of tea..yum

  3. nice and delicious all time favourite snack..loved the use of black chana flour to make it more healthy and full of fibre.


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