Batata vada (Maharashtrian style)

Name: Batata vada (Maharashtrian style)
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For aloo mixtures :; 3 finely chopped onions; 4 tsp oil; 1 tbsp cumin seeds; Pinch hing; 2 green chilli finely chopped; 4 cloves garlic finely chopped; Few curry leaves, chopped; 1 tbsp turmeric powder; 5 potatoes /boiled or mashed; To taste salt; 2 tbsp lemon juice; 3 tbsp coriander leaves finely chopped; For besan batter :; 3 cup besan/gram flour; 3 tbsp rice flour; 1/2 tbsp turmeric powder; 1 tbsp Kashmiri red chilli powder; Pinch hing / asafoetida; To taste salt; As required water; 1/2 tbsp baking soda; As required Oil for frying

Diya Ramnani @cook_19895880

Akot

#zing
Today my dish is called Batata Vada, this dish we can make for breakfast is very tasty. Please you also make and tell how it was made.

Diya Ramnani @cook_19895880

Akot

#zing
Today my dish is called Batata Vada, this dish we can make for breakfast is very tasty. Please you also make and tell how it was made.

Saved

Ingredients

30 minutes

2 servings

For aloo mixtures :
3finely chopped onions
4 tspoil
1 tbspcumin seeds
Pinchhing
2green chilli finely chopped
4 clovesgarlic finely chopped
Fewcurry leaves, chopped
1 tbspturmeric powder
5potatoes /boiled or mashed
To tastesalt
2 tbsplemon juice
3 tbspcoriander leaves finely chopped
For besan batter :
3 cupbesan/gram flour
3 tbsprice flour
1/2 tbsp turmeric powder
1 tbspKashmiri red chilli powder
Pinchhing / asafoetida
To tastesalt
As required water
1/2 tbspbaking soda
As required Oil for frying

Saved

Steps

30 minutes

1

Firstly, in a kadai heat oil and splutter cumin, pinch hing, green chilli, clove garlic and few curry leaves. and onion also, add turmeric and saute slightly.
2

Now add boiled and mashed potato and salt.mix well making sure everything is well combined.further, add lemon juice and coriander.
3

Mix well making sure everything is well combined.
prepare besan batter by sieving cup besan and rice flour.also, add turmeric, chilli powder, pinch hing and salt.
4

Mix well making sure everything is well combined.
further, add water or as required and whisk to a smooth lump-free batter.add baking soda and mix well forming a smooth batter.
5

Now take a small ball sized aloo mixture and flatten slightly.dip in besan batter coating uniformly.
deep fry in hot oil carefully.stir occasionally,until the batata vada turns golden and crisp.
6

Drain off over kitchen paper to remove excess oil.finally, enjoy batata vada with dry garlic chutney or as vada pav.