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Batata Vada

This iconic dish from the streets of Mumbai is delicious served on its own as a snack or light lunch. Serve with mango chutney and fried green chilli to really help bring out the flavour.
Batata Vada

 Makes 10-12

For the batter:

  • 100g (1 cup) gram flour
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • Pinch salt
  • 60ml (1/4 cup) water

For the filling:

  • 550g potatoes, boiled and coarsely mashed
  • ½ tsp mustard seeds
  • ½ tbsp fresh ginger, grated
  • 1 tsp green chillies, chopped
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp fenugreek
  • 1 tsp chaat masala powder (or garam masala)
  • 3 tbsp coriander, roughly chopped
  • 2 tbsp water
  • Oil, for deep frying

Method

  1. In a bowl, mix the gram flour, turmeric, chilli powder and salt. Add water and whisk it into a smooth, thick batter. Set aside.
  2. Heat a little oil in a pan. Add the mustard seeds. Once they start to pop, add the ginger and chopped chillies. Sauté for 1 minute.
  3. Add the rest of the dry spices and mix well. Remove from the heat and stir in the fresh coriander.
  4. Add 2 tablespoons of water and transfer the mixture to the coarsely mashed potatoes. Stir to combine.
  5. Heat enough oil in a pan for deep frying.
  6. Whilst the oil is heating, roll the potato mixture into 10–12 small balls.
  7. When the oil is hot — you can test it by dropping a small amount if batter in — Dip each potato ball into the batter and drop them in the hot oil very carefully.
  8. When they are golden brown, use a slotted spoon to take them out then drain on kitchen paper.
  9. Serve hot with fresh coriander, mango chutney and spicy fried green chilli.

Per serving (72g) Calories: 94, Carbohydrates: 14.4g, Sugars: 0.9g, Fat: 3.2g, Saturates: 0.3g, Protein: 3.7g, Salt: 0.08g

Taken from August 2018 (Issue 41) Vegan Life Magazine

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