Batata vada/spiced potato balls

I have gone Indian street food crazy at the moment. Also, I had the best teacher, ever, in Mother Toast this weekend to help me make some spicy and comforting batata vada. She also loves to cook something different for Gipsy Spread each time (her own personal challenge), so she made these for breakfast and served them to him as the 'pau vada', stuffed inside floury baps topped with chutnies. The dish is a cousin of the 'pau baji', which if you have not come across before, watch this space.


Batata vada is a very popular fast food in Mahastra, however, we of course make Gujerati batata vada. This consists of spiced balls of potato mash ('batata' means potato) encased in a light gram flour case. They are often served with a variety of chutnies, the usual green or tamarind chutneys, as well as a cooling coconut chutney.

What you will need

250g potatoes
2 onions

1 thumb sized piece of ginger

4 fresh green chillies

2 tea spoons lemon juice

1 tea spoon sugar

1 tea spoon garam masala

1/4 tea spoon turmeric powder

1 tea spoon red chili powder (optional)

1 tea spoon ground cumin
Pinch of asafetida
Fresh coriander


For the batter
150g gram flour

¼ tea spoon baking Soda

1 tea spoon lemon juice
100ml water

Oil for frying

Salt to taste


Firstly, place the potatoes onto boil/steam, ready for mashing when cooked.


Also, chop the onions and soften in some oil for 5-10 minutes.


Meanwhile, grate the ginger and chop the chillies. Mix together with the spices, garam masala, tumeric, chilli powder, ground cumin and asafetida with the lemon juice and sugar.


When the potatoes are cooked, season with salt, add the onions and mash well. Mix through the spices, ginger, chilli and lemon; along with freshly chopped coriander. Leave aside whilst you make the batter.
 

 

Make the batter by mixing together the gram flour, baking soda, some salt and one tea spoon of lemon juice, then start adding the water until you reach the desired consistency of yoghurt.


Once the potato mix has cooled, roll the mash into small balls and set aside.


When ready to cook, place some oil on to heat for frying the 'batata vadas'. When the oil is hot (you can test with the batter), dip each ball into the hot batter and fry until crisp and brown on the outside. This should take 3-4 minutes, remove with a slotted spoon onto kitchen paper to drain.

Serve hot or at room temperature, simply with a selection of tangy chutnies. Alternatively, as Mother Toast did, provide some toasted flour baps in which to place the batata vada as a filling and then top with chutnies and enjoy.


For those that way inclined, this also a great dish for vegans as there is no meat or dairy involved.