Crispy Gujarati Batata Vada Recipe: Authentic Indian Street Food
35 minutes
877 reads
About Crispy Gujarati Batata Vada Recipe: Authentic Indian Street Food
Dive into the irresistible world of Gujarati street food with this authentic Batata Vada recipe! These crispy potato fritters are a delightful blend of spiced mashed potatoes, encased in a light and airy chickpea flour batter. The vibrant flavors of green chilies, turmeric, and coriander create an unforgettable taste experience.Learn how to make these golden-brown vadas at home, perfect for a quick snack, a satisfying lunch, or an impressive appetizer for your next gathering. Each bite offers a delightful contrast between the soft, spiced potato filling and the delightfully crunchy exterior. Serve these delectable vadas hot with your favorite chutney – tamarind, mint, or cilantro chutney all pair beautifully. Get ready to transport your taste buds to the bustling streets of Gujarat!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep5 minutes
Cook30 minutes
Total35 minutes
Ingredients
- 1 tbsp Oil
- 2 tsp Chili Paste green, hari mirch, or ginger ginger
- 1/4 tsp Turmeric haldi
- 1 tbsp Coriander chopped, dhania
- 2 tsp Lemon Juice
- Oil for deep frying
- 1.5 tsp Salt or as per taste
- 2 tsp Sugar
- 1 cup Gram Flour besan
- Butter better
- 1 pinch Baking Soda
- 1/2 tsp Chili Powder mirch
- 1 pinch Asafoetida hing
- 1.5 tsp Salt or as per taste
Instructions
Prepare the Potato Filling
- Heat oil in a pan. Add green chili paste, turmeric powder, and coriander. Sauté for a minute.
- Add mashed potatoes, lemon juice, sugar, and salt. Mix well and cook until heated through.
- Remove from heat and let the mixture cool slightly.
Prepare the Batter
- In a bowl, whisk together chickpea flour, water, chili powder, asafoetida, baking soda, and salt until you have a smooth, pourable batter. The consistency should be similar to pancake batter.
Shape and Fry the Vadas
- Divide the potato mixture into small, equal-sized portions.
- Roll each portion into a small, flat patty or ball.
- Heat oil in a deep frying pan or kadai to medium-high heat.
- Dip each potato patty into the chickpea flour batter, ensuring it's fully coated.
- Carefully place the coated patties into the hot oil, frying a few at a time to avoid overcrowding.
- Fry until golden brown and crispy on all sides, turning occasionally.
- Remove the fried vadas from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serve
- Serve the hot Gujarati Batata Vadas immediately with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Batata Vadas
- For extra crispy vadas, ensure the oil is hot enough before adding the patties. Test by dropping a small amount of batter; it should sizzle immediately.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy vadas. Fry in batches for best results.
- If the batter seems too thick, add a little more water, one tablespoon at a time, until it reaches the desired consistency.
- Feel free to experiment with the spices! Add a pinch of garam masala or other spices you enjoy to customize the flavor of your vadas.
Related Posts You May Like
Recipe Nutrition
Calories: 1223kcalCarbohydrates: 25gProtein: 3gFat: 125gSaturated Fat: 2gPolyunsaturated Fat: 36.9gMonounsaturated Fat: 73.8gSodium: 1710mgFiber: 1gSugar: 2g
Bhumika Gandhi
Articles: 72
3 Comments
Leave a Reply
You must be logged in to post a comment.
What a delicious recipe! Thanks for posting.
Such a perfect dish! Thank you.
This is fantastic! Thank you for sharing.