Gujarati batata vada

Name: Gujarati batata vada
Total time: 2100 s
Yield: 10 vadas
Cuisine: Indian
Ingredients: 2 cups boiled, peeled and mashed potatoes; 1 tbsp oil; 2 tsp ginger-green chilli paste; 1/4 tsp turmeric powder (haldi); 1 tbsp chopped coriander (dhania); 2 tsp lemon juice; 2 tsp sugar; salt to taste; Oil for deep frying; 1 cup besan (bengal gram flour); 1/4 tsp chilli powder; 1 tbsp oil; 1 pinch asafoetida (hing); 1 pinch baking soda; salt to taste; Ketchup; Green chutney; Red chutney

Dream Thakrar @dream_thakrar

Gujarat india

Gujarati batata vada

Dream Thakrar @dream_thakrar

Saved

Ingredients

35 minutes

10 vadas

For vada
2 cupsboiled, peeled and mashed potatoes
1 tbspoil
2 tspginger-green chilli paste
1/4 tspturmeric powder (haldi)
1 tbspchopped coriander (dhania)
2 tsplemon juice
2 tspsugar
salt to taste
Oil for deep frying
For batter
1 cupbesan (bengal gram flour)
1/4 tspchilli powder
1 tbspoil
1 pinchasafoetida (hing)
1 pinchbaking soda
salt to taste
For garnish
Ketchup
Green chutney
Red chutney

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Steps

35 minutes

1

To make batata vada, heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes.
2

Remove from the flame, cool and divide the mixture into 10 equal portions.
3

Roll out each portion into a round and keep aside.
Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides.
4

Drain the batata vada on absorbent paper and serve hot with green chutney.