A classic Mumbai street food! Spiced mashed potato balls are dipped in a savory chickpea flour batter and deep-fried to golden perfection. Crispy on the outside, soft and flavorful on the inside, perfect with a cup of chai.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
335cal
12gprotein
52gcarbs
10g
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and cooled)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness to the coating)
2 tbsp Vegetable Oil (For tempering the potato filling)
1 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
10 leaves Curry Leaves (Fresh or dried)
1 tbsp Ginger-Garlic Paste
3 pcs Green Chilies (Finely chopped, adjust to taste)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
A fiery and pungent Maharashtrian dry chutney made with garlic, coconut, and red chilies. It's the perfect zesty accompaniment for vada pav, bhajis, or simply sprinkled over rice and dal.
About Batata Vada, Ladi Pav, Fried Egg and Dry Garlic Chutney
Crispy batata vada and fried egg with soft pav, perfectly spiced for an energy-giving lunch!
This gujarati dish is perfect for lunch. With 839.6400000000001 calories and 27.63g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Turmeric Powder (Divided: 0.5 tsp for filling, 0.25 tsp for batter)
0.5 tsp Red Chili Powder (For the batter, adjust to taste)
0.25 tsp Baking Soda (A pinch for a lighter batter)
1.75 tsp Salt (Divided: 1 tsp for filling, 0.75 tsp for batter, or to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped)
1.25 cup Water (Approximately, for making the batter)
Instructions
1
Prepare the Potato Filling (15 minutes)
In a large bowl, mash the boiled and cooled potatoes. Aim for a slightly coarse texture, not a smooth paste.
Heat 2 tbsp of oil in a small pan (tadka pan) over medium heat for tempering. Once hot, add the mustard seeds and allow them to splutter.
Add the hing, curry leaves, chopped green chilies, and ginger-garlic paste. Sauté for 30-60 seconds until the raw aroma disappears and it becomes fragrant.
Add 0.5 tsp of turmeric powder, stir for a few seconds, and immediately pour this tempering mixture over the mashed potatoes.
To the potatoes, add 1 tsp salt, lemon juice, and chopped coriander leaves. Mix everything gently but thoroughly. Do not overmix.
Allow the mixture to cool completely. Once cool, divide it into 12 equal portions and roll them into smooth, round balls.
2
Make the Besan Batter (5 minutes)
In a separate mixing bowl, whisk together the besan, rice flour, 0.25 tsp turmeric powder, red chili powder, 0.75 tsp salt, and baking soda.
Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter.
The ideal consistency should be similar to pancake batter—thick enough to coat the back of a spoon evenly without being too runny or too dense. Let it rest for 5-10 minutes.
3
Fry the Batata Vadas (20 minutes)
Heat oil for deep frying in a kadai or deep pan over medium flame. To test the oil's temperature, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is ready.
Take one potato ball and dip it into the besan batter, ensuring it is fully and evenly coated. Let any excess batter drip off for a moment.
Carefully slide the batter-coated ball into the hot oil. Fry in batches of 4-5 vadas at a time to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 5-6 minutes, turning them occasionally, until they are a deep golden brown and uniformly crisp on all sides.
Using a slotted spoon, remove the fried vadas and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4
Serve Hot (5 minutes)
Serve the Batata Vadas immediately while they are hot and crispy.
They are best enjoyed with spicy green chutney, sweet tamarind chutney, or stuffed inside a pav (bread roll) to make the famous Vada Pav.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
0.5 tsp red chili powder (optional, for extra heat)
Instructions
1
Roast Ingredients Separately
Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2
Cool Completely
Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3
Grind the Chutney
Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4
Store
Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.
