Batata Vada

Put a batata vada in a soft roll with green and garlic chutney and you have vada pav, the street food of Mumbai.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 25 min
• Cook 20 min
• Vegan · gluten-free
• Famous in Maharashtra

Ingredients

• 4 potatoes, boiled and mashed
• 1 tbsp oil, 1 tsp mustard seeds, 1 sprig curry leaves
• 1 tbsp ginger-garlic-green chilli paste
• ½ tsp turmeric
• 1 tsp salt
• Coriander and lemon juice
• Batter: 120 g besan, 2 tbsp rice flour, ½ tsp turmeric, ½ tsp chilli powder, pinch of baking soda, salt, about 150 ml water
• Oil for frying

Method

1. Heat oil, fry mustard seeds and curry leaves, then the ginger-garlic-chilli paste and turmeric. Mix into the potatoes with salt, coriander and lemon. Shape 12 balls.
2. Whisk the batter ingredients to a thick, smooth batter.
3. Heat oil to 175 °C. Dip the balls in batter and fry 3–4 minutes until golden.
4. Serve hot with green chutney – or in a roll as vada pav.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.