Navratri Batata Wada
Deep fried batter coated mashed potato balls
Traditionally batata vada are tempered mashed potato balls that are coated in a batter of chickpea flour and then deep fried. If one replaces the chickpea flour with buckwheat flour, it can easily be consumed during fasting!
- Serves: 2-4
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Difficulty: medium
- Tag: Dairy Free, Gluten Free, Indian, Lunch & Dinner, Main Course, Navratri, Side Dishes, Vegan, Vegetables, Vegetarian, Wedding & Anniversary
Ingredients:
For potato mixture:
- 2 cups boiled, peeled, mashed Potatoes
- 1 tablespoon Peanut Oil+ more for deep frying
- ½ teaspoon Cumin seeds
- 1-2Green chilies, chopped finely
- Rock salt to taste
- Black pepper powder to taste
- 1 teaspoon Lemon juice
- ½ tsp sugar
For the batter:
- ½ cup buckwheat flour (Kuttu ka atta)
- Sendha namak – to taste
- Black pepper powder to taste
- ¼ to ⅓ cup Water
Method:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Add chopped green chili and sauté for 20 seconds.
- Add mashed potatoes, salt, black pepper powder and sugar.
- Mix well. Cook till the potatoes get heated through. Finally add lemon juice, mix.
- Remove and cool.
- Make a batter with the buckwheat flour, salt, pepper in a bowl adding a little water a time to make a smooth batter.
- Batter should be not too thick not too thin but of coating consistency.
- Divide the potato mixture into 10 equal portions and shape them into round, smooth ball.
- Heat the oil in pan for deep frying on medium-high heat.
- Gently and carefully drop batter coated ball into medium hot oil.
- Do not disturb the vada for at least 1 minute after adding in the oil.
- Deep fry it till it is golden brown from all the sides.
- Flip them or move around for even browning.
- Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula.
- Serve warm.
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