Batata Vada - Popular and Mouthwatering, Easy to Make

Cook potatoes, then peel and coarsely mash. Saute chopped onions and garlic in oil, add minced green chillies, turmeric, coriander powder, cumin powder and roast briefly. Add to the mashed potatoes, along with chopped fresh coriander, grated ginger, salt and lemon juice. Mix well, then separate into small portions (2-3 tbsp) - shape into balls, and flatten slightly. Dip each ball into Besan batter (Besan, rice flour, water, salt, coriander and cumin powder, Carom seeds, turmeric, red chilli powder, oil) and deep-fry till lightly browned on both sides. Serve hot with garlic-coconut chutney and Pav ( optional)

5 from 1 vote

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Prep Time 15

Cook Time 25

Cooling cooked potatoes 10

Total Time 50

Course Appetizer, Breakfast, Main Course, Snack

Cuisine Indian, Maharashtrian

Servings

Calories 239 kcal

Equipment

Medium wok for frying Vada; if not available, OK to use a small-medium heavy-bottom saucepan
Microwave oven or pressure cooker to cook potatoes quickly; if not available, see Recipe Notes for stove-top cooking directions.
Glass/ceramic microwave safe bowl/dinner plate
Mixing bowl - medium-large 2-3 quart/liter - I prefer a wide, shallow shaped bowl; or use a Paraat (puh-raat, common in Indian kitchens) if you have one; a large plate/platter will work too.

Ingredients

3 cups Potatoes - cooked with skin (pressure cooker, microwave or stove-top), peeled and roughly smashed about 500g 3-4 medium-large baking potatoes preferred; if using smaller potatoes, adjust accordingly; about 500g

Masala for seasoning cooked potatoes

2 tsp Oil I like peanut oil; any other heat-stable, neutral flavored oil is OK; Note: I do NOT recommend using extra-virgin olive oil here
1 tsp Cumin seeds
1/2 cup Onion - chopped any kind OK: red, yellow, white
1 1/2 tsp Garlic - minced
2 tsp Ginger - grated (or minced / pounded in mortar-pestle) if fresh is not available, use 1/2 tsp ginger powder
1 tsp Green Chillies - minced Serrano or other medium spicy pepper; adjust amount as per spiciness preferred
1 tbsp Coriander powder
1 tsp Cumin Powder
1 tsp Fennel powder
1/4 tsp Garam Masala (optional)
1/8 tsp Turmeric
3/4 tsp Salt
1/4 cup Fresh Coriander (Cilantro) - chopped
1/4 tsp Amchur (optional) dried green mango powder; also see note below: add more amchur if lime/lemon juice is not available
1 tsp Lime/Lemon juice - fresh preferred if not available, use bottled juice; otherwise increase Amchur to 1/2 tsp

Besan Batter

2/3 cup Besan finely milled; I do not recommend using coarsely milled- aka- Ladoo Besan , Magaz
1/2 cup Water may need to add 1-2 tsp more to adjust consistency of batter.
2 tbsp Rice flour if not available, simply use extra Besan (2 tbsp)
1/2 tsp Cumin Powder
1/2 tsp Coriander powder
1/8 tsp Carom seeds (optional) Ajwain (Uj-wine, hindi); Owa ( Oh-waa, Marathi, etc.)
1 pinch Turmeric
1/8 tsp Red chilli powder (cayenne)
1 tbsp Fresh Coriander leaves (Cilantro) - chopped
1/4 tsp Salt
2 tsp Oil - hot
1 pinch Baking Soda (optional)

For Deep-frying Vadas

2 cups Peanut oil - or other oil with high smoke point See Recipe Notes for what to do with leftover oil.

Instructions

Cook the potatoes

Rinse potatoes well, scrubbing a little to remove any residual dirt that might be sticking to it. Then cook them (leave the skin on) until soft.
Microwave cooking directions given below, See Recipe Notes for alternate cooking methods.
For cooking in the microwave, use a sharp knife to make a shallow 'X' cut on each potato.
Place the potatoes in a microwave-safe glass/ceramic plate/bowl, and splash with a little water (1-2 tsp).
Cover and cook on Hi for 2 min, then on 40-50 % power for 7-8 min.
Pierce with a knife/fork to check if fully cooked - if not, cook covered, for another 2-3 min on 40-50 % power.
Set aside to cool.

Make Besan Batter

Meanwhile, make the Besan batter.:
Place 2/3 cup of Besan (skinless chickpea flour) into a small mixing bowl (about 2-3 cups capacity).
Also measure out 1/2 cup water; add about 1/4 cup water to the Besan and gently stir it in with a whisk, breaking up any lumps that form.
Continue to add more water, about 1 tbsp at a time, till you get a thick batter, smooth and lump-free.
Note: You may need to add 1-2 tsp more water, if the batter is too thick.
Now add all the seasonings to the prepared batter: cumin powder, coriander powder, carom seeds (optional), turmeric, red chilli powder and salt.
Trim, rinse, drain and towel-dry (to remove excess moisture from rinsing) and chop fresh coriander leaves (cilantro).
Note:
Also use any tender stems (but be sure to remove any tough, woody parts) - they pack lots of flavor! Chop these finely and keep them in a separate pile.
Add 1 tbsp chopped coriander to the batter. Save the rest for adding to the potato mixture later.
Mix and set aside the batter to rest while you prepare the seasoned potato mixture.

Make the Masala for seasoning the potatoes

Chop onions (medium); finely chop green chillies; mince/grate (or pound in a mortar and pestle)) ginger and garlic.
Keep everything ready for making the Masala for the potatoes.
Heat 2 tsp oil in small frying pan. Add cumin seeds. they will begin to sizzle almost immediately.
Note: If the seeds start to burn, immediately remove the pan from the heat ; it means the oil was too hot!
After 10-15 seconds, add the garlic and green chillies
Stir on medium heat for 20-30 seconds, then add chopped onions and ginger.
Stir and saute for 2-3 min on medium heat.
Note: Don't let the onions turn brown! Lower the heat as needed to prevent browning the onions.
Push the onion mixture to the sides of the pan leaving a 'hole' in the center.
Add 1/2 tsp oil into the 'hole' and then add the seasoning powders: cumin, coriander, fennel, Garam Masala (optional) and turmeric.
(Don't add Amchur and salt at this stage)
Don't stir!
Cover the pan and cook on low heat for 2-3 min, to allow the spices to gently roast without burning.
While you're waiting, check on the cooked potatoes - they should be cool enough to handle by this time. Peel awaya the skin from them.
Smash them gently with your fingers - leave the texture a bit chunky.
Transfer the smashed potatoes to a shallow, medium-large bowl (2-3 quart/liter) (or Indian-style Paraat)
Remove the lid from the pan with the Masala: the onions will look translucent and soft.
Note:
The onions should not be brown!
Why? Browned onions impart a different flavor and color to the potato mixture.
Stir-fry just the seasonings in the center of the pan - for about 30 seconds.
Turn the heat off, add salt and Amchur and stir to mix well.
Add the prepared 'Masala" to the smashed potatoes, along with the remaining chopped coriander leaves (cilantro) and lime/lemon juice.
Gently mix everything together taking care the not over-smash the potatoes - leave the texture a bit chunky.
I like to use my hands for doing this, but of course you can use a spoon if you like.
Taste-test the mixture and if needed, adjust flavors (salt, spices) according to your preference.
Time to make the Vada balls now!
I highly recommend that you follow the method I've described below: it's a (relatively) non-messy way to make equal-sized portions that you can can very easily shape into balls.
Spoon some of the mixture into a 1/3 cup measure till slightly heaped and pack it down gently, but firmly. The surface should flatten out and be level or just under the rim of the cup.
Invert the cup over a cutting board at an angle and tap it firmly (on the board) to release the packed and measured portion.
Repeat with the rest of the mixture - you will get about 6-7 equal sized (1/3 cup) portions.
Note: The numbers don't seem to add up, do they?! Shouldn't you get 9 portions, 1/3-cup each, from 3 cups of smashed potatoes? So why would you get less?
Let me explain.....
Although you measure about 3 cups of smashed potatoes, it is loosely packed
However, when you pack it down tightly to make portions and shape the balls, the volume decreases a fair bit.
Also Note: If you want slightly bigger Vadas, use a 1/2 cup measure (instead of the 1/3 cup) to make slightly larger portions.
I do not recommend making Vadas any bigger than this. They become a bit unwieldy to handle and, at least in my opinion, don't taste as good.
Why? The proportion of potatoes-to-batter in large Vadas becomes a bit lop-sided - too much potato, too little of tasty batter!
You will feel as if you're just eating seasoned potatoes, rather than a Batata Vada! That's just my personal opinion, of course!
Now, cut each 1/3 cup portion in half, and then shape each 'cut' portion into a tight ball; flatten each ball slightly.

Fry the Batata Vada

Add about 1 1/2 cups oil into a small-medium wok.
Note: If using a small-medium saucepan rather than a wok (about 1 1/2 quart/L size) you will probably need to add a little more oil to get sufficient depth for properly frying the Vadas.
Heat the oil for 2-3 min on medium heat. Add 2 tsp of hot oil to the prepared batter and stir it in. Also stir in a pinch of baking soda into the batter (optional). Mix well with a whisk to incorporate the oil into the batter.
Check to see if the oil is hot enough to fry the Vadas:
Add a few drops of the prepared batter to the hot oil - of the batter drops immediately float and sizzle with bubbles around it, the oil is ready.
Dip a potato ball into the batter and turn to coat completely
Carefully release the battered potato ball into the hot oil.
Repeat quickly with 3 more balls -
Note: Do not over-crowd the wok -
Allow enough oil around each Vada to fry them properly from all sides.
Also, the wet batter makes them stick together if placed too closely, and makes it difficult to flip them individually; it also ruins the look of the Vadas when separated later.
Do NOT be in a hurry to flip them!
Use a slotted spoon to spoon over hot oil in the top side of each Vada- this helps to firm up the batter on the top side, and makes it easier to flip - if the batter on top is still 'wet' when you try to flip, it spreads and gets messy while flipping.
Wait to see browned edges before flipping each Vada (to brown the other side).
Carefully flip each Vada and brown the other side as well.
Collect a Vada with a slotted spoon, - hold the spoon against the side of the wok for a few seconds - to allow excess oi to drain away
Remove from the oil and place on a paper-towel lined plate/platter/cookie sheet.
Repeat this process with the rest of the Vada balls, until you have fried all the Vadas.
Note:
The volume of oil in the wok will decrease with each batch of Vadas that you fry.
If need be, add about a 2-2 tbsp oil after the 2nd/3rd batch.
After you add fresh oil, be sure to wait for the newly added oil to heat up properly before frying more Vadas.
Craving Vada Pav? You will need small dinner-roll sized buns that are pillow-soft and tangy, and, unlike typical Western-style dinner rolls, not 'sweetish' at all!
These are readily available in many parts of India, especially in urban areas with diverse populations.
In the US, though, I typically make them myself, because I don't like using the 'sweet' tasting standard dinner rolls for Vada Pav.
Slice the Pav, warm slightly on a frying pan, and stuff with a Vada; top with spicy Garlic-Coconut Chutney.... and Viola! Vada Pav !
Enjoy as a filling breakfast or a delectable teatime treat... or any time of day you please!
Or, of course, enjoy them just by themselves, with your favorite accompaniments: ketchup, Coconut-garlic Chutney, mint-coriander hutney, chilli sauce, etc.
And Yes, fried green chillies too, if you want that extra-spicy kick!
Enjoy!

Notes

Cook potatoes on stove-top or in pressure cooker:

The microwave is the fastest way to cook potatoes. Two other methods are described below.

Note:

For open-pot cooking select and use smaller sized potatoes - they will cook faster.
For pressure-cooking, its OK to use any size - even large potatoes will cook easily.
Thoroughly wash the potatoes first - scrub a little to loosen residual dirt stuck to the surface and rinse again.

Stove-top - in a medium-large saucepan (3-4 quart/liter):

Bring 4-5 cups of water to a boil in a medium-large pot.
Drop the potatoes in - add more hot water, if needed, to cover the potatoes.
- If the potatoes are very large, cut them in half: they will cook faster.
Bring the water back to a boil, cover and simmer on low-medium heat for 15-20 min, or until the potatoes are fork-tender.
- Check about halfway through, to ensure there's still enough water in the pan - otherwise add some boiling hot water and continue cooking.
- toward the end, the skin might crack/split in a few places (or it might not!)
- Insert a fork or knife in the middle of the potato to check for doneness.
  - If it goes through easily, the potatoes should be soft-cooked inside.
  - Otherwise, continue to cook for another 3-4 min and check again.
- When 'done', leave the potatoes in the water for 4-5 min, then remove them and set on a cooling rack on the counter to cool to room temperature.
  - the cooling rack helps air to circulate around the potatoes, which helps the moisture to dry out a bit, so the potatoes are not too sticky when peeled and smashed
- When potatoes are cool enough to handle, peel and smash them.
Continue as per recipe directions for seasoning the potatoes.

Pressure cooker:

Place a rack/trivet inside the pressure cooker pot
Add 1 1/2 - 2 cups water to just barely cover the rack/trivet
Arrange the potatoes on the rack/trivet: the potatoes should not be submerged in the water , or they become too wet and sticky afterwards.
- If you have a small stainless steel bowl that fits inside the pressure cooker, you can place the bowl on the rack/trivet and arrange the potatoes inside the bowl - this keeps them from absorbing too much water while they cook.
Close with the pressure cooker lid, and pressure-cook the potatoes:
- 3-4 whistles if using a stove-top pressure cooker
- 7 min if using an Instant pot or similar electric pressure cooker
Allow natural pressure release.
Open the lid and transfer the potatoes to a cooling rack to cool to room temperature.
- the cooling rack helps air to circulate around the potatoes, which helps the moisture to dry out a bit, so the potatoes are not too sticky when peeled and smashed
- When potatoes are cool enough to handle, peel and smash them.
Continue as per recipe directions for seasoning the potatoes

Potato mixture too sticky?

Some varieties of potatoes become rather sticky when smashed - and are kind of messy when shaping into balls. No worries - they will still make excellent Vadas.

However, to make it easier to handle, I recommend adding something 'dry' and gently working it in. Here are some options:

Note: I recommend doing this before adding the seasonings.

Sprinkle 1-2 tbsp instant potato flakes over the potatoes: I personally like this option the best.
- Instant potato flakes are readily available in the US, but might not be available elsewhere.
Sprinkle 1-2 tsp finely powdered Poha: sifted through a mesh strainer; add up to 1-2 tsp more as needed - don't add too much or it will affect the flavor.
- I like to keep a jar of powdered Poha on hand.
  - I simply grind Poha (thick or thin - both OK) in a coffee/spice grinder and sift it through a mesh strainer.
  - Re-grind the coarser pieces till finely ground.
  - Store this Poha powder in the pantry - it lasts a long time (several months!)

If none of these options are easily available, you can also try to 'dry out' the smashed potatoes:

Spread the potatoes on a microwave-safe dinner plate
Cover with a vented lid and microwave on Hi for about 1 min. Remove cover, wipe away the moisture condensed on the lid and repeat at 50% power - may be 2-3 times)
Cool uncovered - to allow steam to escape into the air and help further with the drying out process.
When cooled, the potatoes should be noticeably less sticky and much easier to handle.

Calculation of Nutrition information regarding 'Fat' in the Vadas

Although I placed 1 1/2 cups of oil in the wok to allow for efficient frying of the Vadas, not all the oil is used up.

I carefully measured the amount of oil before and after I finished frying the Vadas. Turns out, I had used up only 1/3 cup of oil for frying! So, that's the amount of oil I've used in the nutrition calculations.

In reality, though, the calculated value is still a bit on the high side. How come? After frying, the Vadas are placed on absorbent paper towels. The paper absorbs some of the excess oil from the Vadas, but this is not actually accounted for in the calculations!

So.... Don't feel guilty about enjoying your Batata Vadas every so often!

Storing Leftovers:

Store leftover Batata Vadas - cooled to room temperature - in a lidded container.

In the refrigerator

Consume within 2-3 days
- Reheat in microwave (at 50% power preferred) or toaster oven (350F/175C) till completely heated through.
- Serve hot.

In the freezer: Good for up to 3-4 weeks (maybe longer)

Arrange Vadas in a single layer in a shallow container with a well-fitting lid
- this makes it easier to remove as many pieces as desired at a time.
- If stacking the Vadas in 2 layers, place wax paper/parchment paper between stacked layers.
Close lid tightly to prevent freezer burn.
To serve:
- Place as many as needed on a plate - in a single layer.
- Set aside, uncovered, on the counter for up to 30 min, to slowly thaw and come to room temperature.
- Reheat in microwave (at 50% power preferred) or toaster oven (350F/175C) till completely heated through.
- Serve hot.

Nutrition

Serving: 3VadasCalories: 239kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 682mgPotassium: 731mgFiber: 5gSugar: 4gVitamin A: 121IUVitamin C: 10mgCalcium: 57mgIron: 3mg

Keyword Aloo Bonda, Batata Vada, Breakfast, Maharashrian snack, Potatoes, Savory snacks, Spicy snack, street food, Vada Pav

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