Bataka Vada Gujarati
Gujarati potato vada in besan batter with green chilli and ginger. Smaller, spicier than Mumbai batata vada. Served with dry garlic chutney.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Gram Flour — 100 g (ground)
- Potato — 100 g (chopped)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Boil the potatoes until soft, then peel and mash them well in a bowl, removing any lumps.
- Add salt to the mashed potato and mix in half of the coriander leaves, then shape the mixture into small round balls (vada).
- In a separate bowl, make a thick batter with the gram flour, a little water, and salt, whisking until smooth and free of lumps.
- Heat the oil in a kadai on medium flame for deep frying.
- Dip each potato ball into the gram flour batter, coating it evenly on all sides.
- Slide the coated balls gently into the hot oil and deep fry on medium flame, turning occasionally, until they turn golden brown and crisp all over.
- Remove the vadas with a slotted spoon and drain on a plate lined with paper to remove excess oil.
- Garnish with the remaining coriander leaves and serve the bataka vada hot with chutney.
Common questions
- How many calories in one plate of Bataka Vada Gujarati?
- 176 kcal per plate.
- How much cooking time?
- 30 min — 20 min prep, 10 min cooking.