A delightful Goan twist on the classic Mumbai street food! Spiced potato fritters, infused with fresh coconut and mustard seeds, are tucked into soft pav with a fiery dry garlic chutney. A perfect tea-time snack that brings the flavors of the Konkan coast to your kitchen.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
736cal
24gprotein
117gcarbs
20g
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and roughly mashed)
2 tbsp Vegetable Oil (For tempering the potato filling)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
1 inch Ginger (Finely grated)
3 pcs Green Chilies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
2 tbsp Fresh Grated Coconut (Key for the Goan flavor)
Crispy, perfectly spiced Batata Vada Pav. Your ultimate comfort food and a quick, energy-giving treat!
This goan dish is perfect for lunch. With 735.59 calories and 24.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Coriander Leaves (Freshly chopped)
1 tbsp Lemon Juice
1 tsp Salt (For the potato filling)
1.5 cup Besan (Gram flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Red Chili Powder (For the batter)
0.25 tsp Baking Soda
0.75 cup Water (Or as needed for batter consistency)
8 pcs Pav (Soft bread rolls)
4 tbsp Dry Garlic Chutney (As needed for serving)
Instructions
1
Prepare the Goan Potato Filling
In a large bowl, place the boiled and peeled potatoes. Mash them roughly, leaving some small chunks for texture.
Heat 2 tbsp of oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the asafoetida and curry leaves, and sauté for 15-20 seconds until fragrant.
Stir in the grated ginger and chopped green chilies. Sauté for another minute until the raw smell disappears.
Add the turmeric powder, mix for 10 seconds, and immediately turn off the heat. Pour this tempering over the mashed potatoes.
To the potatoes, add the fresh grated coconut, chopped coriander leaves, lemon juice, and 1 tsp of salt. Mix gently until everything is well combined.
Allow the mixture to cool completely. Once cool, divide it into 8 equal portions and shape them into round, slightly flattened patties (vadas).
2
Make the Besan Batter
In a separate mixing bowl, whisk together the besan, rice flour, red chili powder, 0.5 tsp salt, and baking soda.
Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon.
3
Fry the Vadas and Chilies
Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully dip one potato patty into the besan batter, ensuring it is evenly coated on all sides.
Gently slide the batter-coated vada into the hot oil. Fry 3-4 vadas at a time to avoid overcrowding the pan.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp all over.
Use a slotted spoon to remove the fried vadas and place them on a plate lined with paper towels to drain excess oil.
In the same hot oil, carefully fry the whole green chilies for 30-40 seconds until they blister and turn pale. Remove and sprinkle with a pinch of salt.
4
Assemble and Serve
Take a pav and slit it horizontally through the center, leaving one edge connected like a hinge.
Generously spread about 1/2 tbsp of dry garlic chutney on the inner surfaces of the pav.
Place a hot batata vada in the center of the pav and press down gently.
Serve immediately with a fried green chili on the side for an authentic experience.
