Goan Batata Vada with Mint Chutney

Instructions

1. 1

   Prepare Potatoes and Poha (10 minutes)

   • In a pressure cooker or pot, boil the potatoes until fork-tender but not mushy. Peel the skin and mash them coarsely. Set aside.
   • Place the thick poha in a sieve and rinse under cold running water for 30 seconds. Ensure all water is drained, then let it rest for 10 minutes to soften.
2. 2

   Create the Spiced Filling (10 minutes)

   • Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the hing and curry leaves, sautéing for 20 seconds until aromatic.
   • Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
   • Stir in the grated ginger and green chilies, and cook for another minute.
   • Add the turmeric powder and mix well.
   • Add the mashed potatoes, softened poha, grated coconut, chopped coriander leaves, and 0.75 tsp of salt.
   • Combine all ingredients thoroughly. Cook for 2-3 minutes, then transfer the mixture to a plate and allow it to cool completely.
3. 3

   Shape the Vadas (5 minutes)

   • Once the potato mixture has cooled, lightly grease your palms with oil.
   • Divide the mixture into 12 equal portions and roll each portion into a smooth, round ball.
4. 4

   Prepare the Batter (5 minutes)

   • In a mixing bowl, whisk together the besan, rice flour, red chili powder, baking soda, and the remaining 0.75 tsp of salt.
   • Gradually pour in about 1 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon, similar to a thick pancake batter.
5. 5

   Deep Fry the Vadas (15 minutes)

   • 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.
   • Gently dip one potato ball into the batter, ensuring it is evenly coated. Let any excess batter drip off.
   • Carefully slide the coated ball into the hot oil. Fry in small batches of 3-4 vadas to maintain the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until the vadas are golden brown and crisp on all sides.
   • Using a slotted spoon, remove the vadas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve Hot

   • Serve the Goan Batata Vadas immediately with traditional Goan coconut chutney, green chutney, or tomato ketchup for a delightful snack.