Spicy Batata Vada Delight
Experience the vibrant street food culture of Mumbai with these Spicy Batata Vada Delight potato dumplings. Crispy golden brown on the outside and soft, flavorful inside, these vadas are a perfect blend of spices, making them an irresistible snack or lunch option. Traditionally served in a pav (bread roll) with zesty garlic and red chili chutneys, and accompanied by fried green chilies, this dish is not only affordable but also brings a burst of flavor to your palate. Enjoy them with a tangy chutney or your favorite dipping sauce for a delightful treat any time of the day! Perfect for gatherings, picnics, or just a satisfying snack at home.
N/A
Servings
200
Calories
15
Ingredients
Ingredients
Potatoes
500 g (Cooked, peeled, and lightly mashed)
Oil
as needed (For deep frying)
Mustard seeds
1 teaspoon (Whole)
Curry leaves
15 leaves (Fresh)
Turmeric powder
3/4 teaspoon (Ground)
Red chili powder
1/2 teaspoon (Ground)
Green chilies
3 (Chopped)
Gingerroot
1 inch (Chopped fine)
Garlic
4 cloves (Chopped fine)
Lime
1 (Juice)
Coriander leaves
3 tablespoons (Chopped fine)
Salt
to taste (Seasoning)
Gram flour
200 g (For batter)
Water
as needed (To make batter)
Bicarbonate of soda
2 g (Optional)
Instructions
1
Start by boiling the potatoes in salted water until they are tender. Once cooked, drain the water, peel the potatoes, and mash them lightly until they are well combined but still have some texture.
2
In a pan, heat about 1 tablespoon of oil over medium heat. Add the mustard seeds and let them crackle. Then, add the fresh curry leaves and sauté for a few seconds until fragrant.
3
Add the chopped green chilies, garlic, and ginger to the pan. Stir in the turmeric powder, red chili powder, and cumin powder, mixing carefully to avoid burning the spices.
4
Once the garlic is cooked (it should be golden but not burnt), add this mixture to the mashed potatoes. Squeeze in the lime juice and mix in the coriander leaves. Season with salt to taste, combining everything to ensure the flavors meld well.
5
In a separate bowl, prepare the batter by mixing the gram flour along with water, red chili powder, turmeric, cumin powder, salt, and bicarbonate of soda (if using) until it reaches a smooth, slightly thick consistency.
6
Divide the potato mixture into equal portions, about the size of small oranges. Roll them into balls.
7
Heat oil in a deep frying pan over medium heat. Once hot, dip each potato ball into the gram flour batter, ensuring it's fully coated. Carefully drop it into the hot oil.
8
Fry the vadas in batches, until they are golden brown and crispy, about 5-7 minutes. Make sure not to overcrowd the pan.
9
Remove the fried vadas with a slotted spoon and drain on paper towels. Serve them hot with your choice of chutney or sauces. Enjoy!
Nutrition Information
3.3 g
Fat
35 g
Carbs
5 g
Protein
4.2 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Batata Vada Delight?
It is a traditional Mumbai street food snack consisting of spiced potato dumplings dipped in gram flour batter and deep-fried until golden and crispy.
What are the main ingredients in this recipe?
The primary ingredients include potatoes, gram flour, mustard seeds, curry leaves, green chilies, ginger, garlic, and various spices like turmeric and red chili powder.
How should the potatoes be prepared?
Potatoes should be boiled in salted water until tender, then peeled and lightly mashed to maintain some texture.
What is the calorie count for this dish?
One serving of Spicy Batata Vada Delight contains approximately 200 calories.
Is this recipe suitable for vegetarians?
Yes, this is a completely vegetarian snack.
What is gram flour?
Gram flour, also known as besan, is a pulse flour made from ground chickpeas and is used to create the crispy outer coating.
How much fat is in one serving?
The recipe contains about 3.3 grams of fat per serving.
What is the role of mustard seeds in this recipe?
Mustard seeds are used in the tempering process; they are heated in oil until they crackle to release their flavor into the potato mixture.
How many green chilies are recommended?
The recipe calls for three chopped green chilies, though this can be adjusted based on your spice preference.
Can I make the batter without bicarbonate of soda?
Yes, the bicarbonate of soda is optional, but it helps make the outer coating slightly lighter and fluffier.
What is the traditional way to serve Batata Vada?
They are traditionally served in a pav (bread roll) with zesty garlic and red chili chutneys.
How much protein is in this snack?
Each serving provides about 5 grams of protein.
What is the carbohydrate content?
There are 35 grams of carbohydrates per serving.
How many grams of fiber does it contain?
This recipe provides 4.2 grams of dietary fiber per serving.
How long does it take to fry the vadas?
The vadas should be fried in batches for approximately 5 to 7 minutes until they are golden brown and crispy.
What temperature should be used for the oil?
The oil should be heated over medium heat to ensure the vadas cook evenly without burning the batter.
Why is lime juice used in the potato filling?
Lime juice adds a tangy, zesty flavor that balances the heat from the chilies and spices.
What spices are used in the gram flour batter?
The batter is seasoned with red chili powder, turmeric, cumin powder, and salt.
How many curry leaves should I use?
The recipe suggests using 15 fresh curry leaves for the best aromatic flavor.
Can I prepare the potato balls in advance?
Yes, you can prepare and roll the potato balls ahead of time and store them in the fridge until you are ready to dip and fry them.
What gives the vadas their yellow color?
The vibrant yellow color comes from the addition of turmeric powder in both the potato filling and the batter.
How many ingredients are in this recipe in total?
There are 15 ingredients listed for this Spicy Batata Vada Delight recipe.
What is the recommended size for the potato balls?
The potato mixture should be divided into equal portions roughly the size of small oranges.
Is ginger necessary for this dish?
Yes, one inch of finely chopped ginger is used to add a warm, pungent flavor to the potato filling.
How do I prevent the spices from burning?
When adding spices to the hot oil, mix them carefully and briefly to ensure they release their oils without turning bitter or burning.
What kind of oil should be used for frying?
A neutral oil with a high smoke point is best for deep frying these vadas.
Can I add fresh coriander to the mix?
Yes, the recipe includes 3 tablespoons of finely chopped fresh coriander leaves for freshness.
Are these suitable for gatherings?
Absolutely, they are perfect for gatherings, picnics, or as a satisfying home snack.
What should I do after frying the vadas?
Remove them with a slotted spoon and drain them on paper towels to remove any excess oil before serving.
Is there any sugar in this recipe?
No, this recipe does not contain any added sugar.