Vitthal vada

Name: Vithal vada
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3-4 large, peeled and mashed Boiled potatoes; 1 teaspoon Lemon juice:; 1/4 teaspoon Turmeric powder (haldi); 1 pinch Asafoetida (hing); 1 tablespoon Ginger-garlic-green chili paste; 2 tablespoons Fresh coriander leaves chopped; 1 tbspn oil; 1/2 tsp Mustard seeds (rai); 5-6 Curry leaves; Salt: To taste; Gram ⅐ cup flour (besan); 1 tablespoon Rice flour (for crispiness); 1 pinch Turmeric powder; 1/4 teaspoon red chili powder; 1 pinch Asafoetida (hing); 1 pinch Baking soda; Salt To taste; Water As required to make a thick batter; Oil For deep frying; 2 tsp Green chutney: Spicy mint and coriander paste; 3-4 tsp Sweet tamarind date chutney:; 2-3 tblspn Hung curd (yogurt), Whisked and seasoned with a little salt and sugar; 1 tblspn Nylon sev; 1-2 pinch Chaat masala or onion-garlic dry red masala:; 1/4 cup Finely chopped onions and fresh coriander:

Yadnya Desai @Kitchen_Yadnya

Mumbai

#CA26
"Vitthal Vada" - I felt strange after hearing the name, didn't I? When I hear the word vada, potato vada, medu vada, dahi vada come to mind.... Have a special breakfast for you in the morning or evening!
The Vithal Vada (or Vithal Batata Vada) is a delicious variation of the classic Maharashtrian batata vada where a freshly fried potato dumpling is slit open, stuffed with green chutney, topped with sweet tamarind chutney, seasoned hung curd, sev, and spices.

Yadnya Desai @Kitchen_Yadnya

Saved

Ingredients

1 hr

2 servings

Potato Filling (Batata Vada):
3-4large, peeled and mashed Boiled potatoes
1 teaspoonLemon juice:
1/4 teaspoonTurmeric powder (haldi)
1 pinchAsafoetida (hing)
1 tablespoonGinger-garlic-green chili paste
2 tablespoonsFresh coriander leaves chopped
1tblspn oil
1/2 tspMustard seeds (rai)
5-6Curry leaves
Salt: To taste
Besan Batter
Gramflour (besan): ⅐ cup
1 tablespoonRice flour (for crispiness)
1 pinchTurmeric powder
1/4 teaspoonred chili powder
1 pinchAsafoetida (hing)
1 pinchBaking soda
Salt To taste
Water As required to make a thick batter
Oil For deep frying
For the Vithal Vada Assembly (The Special Toppings)
2 tspGreen chutney: Spicy mint and coriander paste
3-4 tspSweet tamarind date chutney:
2-3tblspn Hung curd (yogurt), Whisked and seasoned with a little salt and sugar
1tblspn Nylon sev
1-2 pinchChaat masala or onion-garlic dry red masala:
1/4 cupFinely chopped onions and fresh coriander:

Saved

Steps

1 hr

1

Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them crackle. Add curry leaves, a pinch of hing, and the ginger-garlic-green chili paste. Sauté for a minute until aromatic. Lower the heat, add turmeric powder and mashed potatoes along with salt. Mix everything thoroughly
2

Cook for 2 minutes, turn off the heat, and mix in the chopped coriander and lemon juice. Let the mixture cool down completely. Divide the mixture into equal portions and roll them into smooth balls.
3

In a mixing bowl, combine gram flour, rice flour, turmeric, red chili powder, hing, salt, and a pinch of baking soda.Gradually add water to make a thick, smooth, lump-free batter (similar to a thick coating consistency).
4

Heat oil in a deep frying pan over medium heat.Dip each potato ball into the besan batter to coat it evenly, then gently drop it into the hot oil.Deep-fry on medium flame until the outer layer turns crisp and golden-brown. Remove and drain on absorbent paper.
5

Place a hot, freshly fried batata vada on a serving plate. Use a knife to make a slit on top of the vada, gently opening a small cavity in the center. Stuff a little spicy green chutney inside the slit.
6

Drizzle sweet tamarind chutney and spoon the seasoned, whisked hung curd generously over the top.
7

Sprinkle chaat masala or garlic red chilli powder. Garnish liberally with fine sev, chopped onions, and fresh coriander, then serve immediately.