Crispy Masala Vada: A Delicious Twist on Batata Vada
6 hours 15 minutes
1047 reads
About Crispy Masala Vada: A Delicious Twist on Batata Vada
Craving a crispy, savory snack that's a twist on a classic? These Crispy Masala Vadas ditch the usual besan coating for a uniquely crunchy urad dal shell, promising an explosion of flavor in every bite.Imagine sinking your teeth into a perfectly spiced potato filling encased in that irresistible urad dal crunch. This delightful fusion is the perfect breakfast treat or anytime snack, offering a savory spice blend that will tantalize your taste buds.Easy-to-follow instructions make these vadas surprisingly simple to create, ensuring you can enjoy this incredible dish any day of the week.
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Recipe Time & More
Prep6 hours
Cook15 minutes
Total6 hours 15 minutes
Ingredients
For the Masala Potato Filling
- 4 Potato boiled and mashed
- 1 Onion chopped
- 1/2 tsp Ginger-Garlic Paste
- 2 Chili chopped, green
- 2 clove Garlic coarsely ground
- 1 tsp Turmeric haldi
- 1/2 tsp Chili Powder red
- 1 tsp Curry Powder
- 1 1/2 tsp Salt or to taste
- 1/2 cup Coriander chopped, dhania
For Frying
- Oil for frying
Instructions
- Soak the urad dal and rice for 5-6 hours. Wash thoroughly and grind into a smooth batter.
- Heat oil in a pan. Add the chopped onion and sauté until translucent.
- Add the ginger-garlic paste and sauté until fragrant, about 1 minute. This removes the raw flavor and enhances the overall taste.
- Add the boiled and mashed potatoes to the pan.
- Add the turmeric powder, red chili powder, curry powder, and salt. Mix well to combine.
- Add the chopped green chilies and ground garlic. Mix thoroughly.
- Stir in the chopped coriander. Remove from heat and set aside. Form the mixture into small balls.
- To the vada batter, add salt, chopped green chilies, chopped onion, and coriander leaves. Mix well.
- Heat oil for frying in a deep pan or kadai.
- Take a portion of the batter in your palm and flatten it. Place a potato ball in the center and seal it completely with the batter, ensuring no filling is exposed.
- Carefully drop the vada into the hot oil. Fry until lightly golden, about halfway cooked. This initial frying helps the vada hold its shape.
- Remove the partially fried vadas from the oil. Gently flatten them using the back of a glass or a flat spatula. This creates a larger surface area for crisping.
- Return the flattened vadas to the hot oil. Fry until golden brown and crispy. This second frying ensures a perfectly crisp exterior.
- Serve the crispy Masala Vadas hot with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For extra crunch, add a handful of finely chopped onions and a few curry leaves directly into the urad dal batter before shaping the vadas.
- If you want a gluten-free version, ensure the rice used is not cross-contaminated, and avoid any wheat-based fillers or coatings in the potato masala.
- To freeze for later, shape and stuff the vadas, then flash-freeze on a tray before transferring to a sealed bag; fry directly from frozen, adding an extra minute to the cooking time for best results.
- Serve with a tangy chutney, such as green coriander-mint or sweet tamarind, to complement the savory and spicy flavors of the vada.
Expert Tips
- Soak the urad dal for at least 4 hours, or preferably overnight, for a light and fluffy vada.
- Adjust the spice level of the potato masala by adding more or fewer green chilies according to your preference.
- For a richer flavor, you can add a pinch of asafoetida to the urad dal batter.
Storage Instructions
- Store leftover vadas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for a crispy exterior.
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Recipe Nutrition
Calories: 104kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 428mgFiber: 1g
Abhipsa Sahoo
Articles: 17
3 Comments
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This is exactly what I was looking for!
Such a tasty dish! Thanks for the recipe.
This is delightful! Thanks for the recipe.