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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.
Prepare the Potato Filling (15 minutes)
Make the Besan Batter (5 minutes)
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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 335.15 calories per serving with 11.76g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Fry the Batata Vadas (20 minutes)
Serve Hot (5 minutes)
For a Jain-friendly option, replace the potatoes with boiled and mashed raw bananas. Omit the ginger and garlic paste.
Increase the number of green chilies in the filling and add 1/4 teaspoon of garam masala for an extra kick of flavor.
Add 2 tablespoons of finely chopped onions and a pinch of sambar powder to the potato filling for a different flavor profile.
For a lower-fat version, place the batter-coated balls on a baking sheet lined with parchment paper, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a filling and satisfying snack.
The batter is made from Besan (chickpea flour), which is a good source of plant-based protein, essential for muscle repair and growth.
The spices used in the tempering, such as hing (asafoetida), ginger, and turmeric, are well-known in Ayurveda for their digestive properties and ability to reduce bloating.
Potatoes provide essential minerals like potassium, which is important for blood pressure regulation, and Vitamin C, an antioxidant that supports the immune system.
A typical serving of 3 Batata Vadas contains approximately 380-450 calories, primarily from the carbohydrates in potatoes and the fat absorbed during deep-frying.
Batata Vada is a delicious indulgence but is high in calories, carbohydrates, and fat due to being deep-fried. It's best enjoyed in moderation as part of a balanced diet. The ingredients themselves, like besan and spices, do offer some nutritional benefits.
Yes, you can make a healthier version in an air fryer. Dip the potato balls in batter, place them in the air fryer basket (don't overcrowd), and spray with oil. Air fry at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden. The texture will be less oily and slightly different from the deep-fried version but still delicious.
Vadas can fall apart for a few reasons: the potato mixture was too moist, the batter was too thin to hold the filling, or the oil was not hot enough, causing the vada to soak up oil and disintegrate.
Absolutely! The potato filling can be made up to a day ahead and stored in an airtight container in the refrigerator. This can actually improve the vadas as the chilled filling is firmer and easier to handle.
Traditionally, Batata Vada is served hot with a side of spicy green chutney and sweet tamarind chutney. It's also famously served inside a 'pav' (a soft bread roll) with dry garlic chutney to make 'Vada Pav', Mumbai's most popular street food.
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