Categories
Fried Foods monsoon food snacks

(128) Batata Vada

Ingredients

  • 1Kg Potatoes.
  • 1 cup finely chopped coriander leaves.
  • 4 Green chili finely chopped or paste.
  • 2 inch size Ginger paste.
  • 2 tbsp. Lemon juice.
  • Oil for frying.
  • 1 cup besan for making batter.
  • Salt.
  • 1 tsp. red chili powder for batter.
  • ¼ tsp. Asafoetida powder for batter.

Method

  1. Wash and pressure cook Potatoes upto 3 whistles.
  2. When pressure gets released open the lid .
  3. Peel each potato and mash immediately when it is hot otherwise pulp will remain granular.
  4. Make a fine paste of green chilies and ginger. Add this paste to potato pulp.
  5. Add coriander leaves and lemon juice and mix lightly and make table tennis size balls.
  6. For making batter take gram flour ( besan) in one sauce pan .
  7. Add salt, red chili powder, asafoetida and oil .
  8. Mix all ingredients and make thick flowing consistency batter.
  9. Pick one ball of batata vada , dip in batter and fry in hot oil.
  10. Fry till golden brown and serve hot vada with green chutney, red sweet chutney , garlic chutney and bread
Batata vada
Vada batter.
Consistency of vada batter
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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