Goan Batata Vada

Name: Goan Batata Vada
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: goan
Ingredients: 500 g potato (medium, boiled, peeled and lightly mashed); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 8 pcs curry leaves; 0.5 tsp mustard seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp salt (for boiling water); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped); 1 cup chickpea flour (for batter); 2 tbsp rice flour (for batter); 1 pinch baking soda (for batter); 180 ml water (for batter); 1 tbsp oil (for potato filling)

RATING

4.4/5(65)

TASTE SCORE

8/10

Spiced potato balls dipped in a light gram flour batter and fried until crisp, Goan batata vada is a much-loved snack with a soft, savory center and plenty of warm spice in every bite.

PREP

20m

COOK

25m

SERVES

1 PIECE

128 cal

SERVINGS

METHOD · 7 STEPS

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

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled potatoes thoroughly and let steam escape before mashing, or the filling can turn sticky and split in the oil.
2
Keep a few small potato chunks in the mash for a softer, more traditional center instead of a dense paste.
3
Cool the spiced filling slightly before shaping so the balls hold their shape and do not loosen the batter.
4
Whisk the besan-rice flour batter just until smooth; a thick spoon-coating consistency gives the cleanest shell.
5
Add the baking soda to the batter right before frying for a lighter crust and better puff.
6
Fry in small batches over medium heat so the batter cooks through and turns evenly golden without dark spots.
7
If the vada crack while frying, the filling is too moist; mix it on the pan a minute longer or chill before coating.
8
These can be shaped ahead and chilled; dip in batter only when the oil is ready to keep the coating crisp.