Batata Vada

Nutrition values are AI-estimated based on ingredients.

• 1 cup chickpea flour
• 1/4 cup rice flour
• 1/4 tsp red pepper powder
• 1/8 tsp asafoetida powder
• 1/4 tsp baking soda
• 1 tsp salt (for batter)
• 1 cup water
• 2 tbsp cooking oil
• 1/2 tsp mustard seeds
• 10-12 curry leaves
• 2.5 cups boiled, diced potatoes
• 2 green chilies, chopped
• 1/2 tsp turmeric powder
• 1 tbsp grated ginger
• 1/4 cup fresh cilantro, chopped
• Vegetable oil for deep frying

1. 1Combine chickpea flour, rice flour, red pepper, asafoetida, baking soda, and salt in a bowl.
2. 2Gradually add water and whisk until a thick, smooth batter forms.
3. 3Heat cooking oil in a pan, add mustard seeds and curry leaves, and sauté until fragrant.
4. 4Add boiled potatoes, green chilies, turmeric, ginger, and salt; cook for 1-2 minutes.
5. 5Stir in fresh cilantro, remove from heat, and let the potato mixture cool slightly.
6. 6Form the cooled potato mixture into uniform, round balls.
7. 7Heat vegetable oil for deep frying.
8. 8Dip each potato ball into the prepared batter, ensuring full coating.
9. 9Carefully drop the batter-coated potato balls into the hot oil and deep-fry until golden brown and crispy.
10. 10Remove Batata Vada from oil and drain excess oil on paper towels.
11. 11Serve hot, optionally with green chutney.

These instructions are our analysis of the original video. Watch on YouTube →