Friday, 12 February 2016

Batata Vada with Chef Kishore D Reddy on Cooking Table



Recipe Servings


Recipe Cook Time


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.


  • 500 gm potatoes

    Oil for deep frying


    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



    200 gm gram flour


    5 gm red chilli powder

    5 gm turmeric

    3 gm crushed cumin


    2 gm soda bi-carb


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.


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