Batata Vada with Chef Kishore D Reddy on Cooking Table

Chef	:	Kishore D Reddy
Recipe Servings	:	4
Recipe Cook Time	:	30 Minutes
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A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.

Ingredients

• 500 gm potatoes
  
  Oil for deep frying
  
  
  Tempering:
  
  5 gm mustard seeds
  
  2 gm curry leaves
  
  5 gm turmeric powder
  
  3 gm red chilli powder
  
  10 gm green chillies
  
  10 gm ginger
  
  10 gm garlic
  
  1 lime
  
  10 gm coriander leaves
  
  Salt
  
  
  Batter:
  
  200 gm gram flour
  
  Water
  
  5 gm red chilli powder
  
  5 gm turmeric
  
  3 gm crushed cumin
  
  Salt
  
  2 gm soda bi-carb

Method

Cook the potatoes until soft, peel and mash coarsely.

Chop or crush together the green chillies, garlic, ginger and the coriander leaves.

Using the mentioned ingredients make a thick batter.

Heat oil and add mustard seeds, after they crackle add the curry leaves.

Mix in all the rest of the tempering ingredients and add to the mashed potatoes.

Divide the potato mixture into equal sized portions, approximately the size of a lemon.

Dip each ball in the batter and deep fry until golden brown in color.

Serve hot with a chutney.