Batata Vada is a popular Indian street food made of spiced potato balls dipped in chickpea flour batter and fried. It can be served with chutneys or used to make Vada Pav, a type of sandwich. The mashed potatoes are mixed with spices and other ingredients, shaped into balls, and fried. The batter is made from besan flour and spices. Vada Pav is made by serving Batata Vada on small buns with chutney.
Batata Vada is an Indian dish, a kind of spiced potato pancake. These delicacies are popular as street foods, particularly in Mumbai and surrounding areas, and are also used to make another popular snack, vada pav, a type of sandwich. The spices in batata vada are similar to those found in many Indian dishes. The mashed potatoes, mixed with spices and other ingredients, are shaped into balls and dipped in a batter made from besan, a kind of chickpea flour, then fried. They are usually served with chutneys or other condiments.
The potatoes for batata vada are peeled, boiled and then roughly mashed, with a few small pieces of potato left over after mashing for an authentic texture. The chopped curry leaves and mustard seeds are sautéed, then added to the potatoes. Ingredients such as onion, green chiles, and garlic are often used to enhance the flavor. The coriander leaves and ginger can also be sauteed with the mustard seeds. In some versions, the ingredients may be ground into a paste before being added to the potatoes. A small amount of sugar is added to the mixture and some recipes call for lime juice.
Once the mashed potato mixture is complete, it forms into the desired shape. Ping-pong sized balls are the most common. Some flatten the balls into round meatballs, especially if the batata vada is going to be used in vada pav.
The batter for batata vada is made from besan, a flour made by grinding chickpeas or chickpeas into a fine powder. Chili powder, turmeric, cumin and a pinch of baking soda are usually added to the besan along with enough water to form a thick batter. Tamarind pulp or lemon juice is a common addition. Other possible batter ingredients include shredded coconut and asafoetida powder,
Once the patties or potato patties have been dipped in the batter they are fried. The usual method is to fry in a neutral tasting oil. They are eaten hot with some type of chutney or sauce. Common choices are coriander mint leaf chutney, sometimes called green chutney or garlic chutney. Tomato sauce is another possibility, and some recipes call for them to be served with tomato ketchup.
Vada pav is batata vada and chutney served on small, soft, buns called pav in India. If the batata vadas weren’t made like patties, they are flattened out before assembling the pavilion vada. Sometimes more than one type of chutney is used on Vada Pav.
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