Goan Batata Vada

1. 1
   boil · ~20 min

   Boil the potatoes.

   Cook the potato in enough water with 1 tsp salt until tender. Drain well, peel, and lightly mash so there are still a few small chunks.

   TIPDry potatoes make the filling easier to shape and help the vada stay crisp.
2. 2
   saute · ~5 min

   Cook the filling base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add curry leaves, onion, green chili, ginger, and garlic.

   4.Cook until the onion softens and smells sweet, about 3 to 4 minutes.
3. 3
   mix · ~3 min

   Finish the potato filling.

   Add 1 pinch turmeric powder, 1 pinch red chili powder, the mashed potato, 0.25 tsp of the salt from the filling portion, lemon juice, and coriander leaves. Mix well and cook 1 to 2 minutes, then cool slightly.

4. 4
   assemble · ~4 min

   Shape the potato balls.

   Divide the warm filling into 8 equal portions and shape them into smooth balls or slightly flattened rounds.

5. 5
   mix · ~3 min

   Make the batter.

   In a bowl, mix chickpea flour, rice flour, 1 pinch turmeric powder, 0.5 tsp red chili powder, 0.25 tsp of the salt from the filling portion, and baking soda. Add water gradually and whisk into a thick, smooth batter that coats the back of a spoon.

   TIPA thick batter gives a neat coating. If it turns runny, whisk in a little more chickpea flour.
6. 6
   fry · ~10 min

   Fry the batata vada.

   1.Heat oil for frying in a deep pan over medium heat.

   2.Dip each potato ball in the batter and coat it fully.

   3.Slide in a few at a time and fry until golden and crisp, turning as needed.

   4.Lift out and drain well before frying the next batch.

   TIPKeep the oil at medium heat so the coating cooks through without turning too dark too fast.
7. 7
   serve

   Serve hot.

   Serve the Goan Batata Vada hot while the outside is crisp and the center is soft.

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