Batata Vada are a great dish to enjoy anytime! They are the one of the most delicious Indian appetizers and fairly common next to the “samosa.” Batata means “potato” and Vada means “round ball.” So, basically these are seasoned potatoes with different spices, veggies and herb and then made into little golf-ball size round balls that are fried in a spiced chickpea batter till golden-brown and crispy!
They are absolutely delicious when eaten hot! As a matter of fact, you can eat these vadas with any of your favorite chutneys or sauces, OR as a sandwich – kind of like an “Indian slider” with lettuce, tomato, onion and fried green chilis. So good!
This dish is absolutely perfect way to reuse those leftover plain mashed potatoes, or boiled potatoes and turn them into something new, Indian and even more delicious than you could ever imagine!
There are many ingredients in this recipe, but I just want you to know that the herbs (mint and cilantro) that are included in this dish, are the star of this dish! They really make this dish fresh and more interesting, especially the fresh mint! Of course, you don’t have to add the mint, if you prefer not to, but I highly recommend keeping the fresh cilantro in this recipe – it will really add to the flavor!
Here you go!
BATATA VADA (Seasoned & Fried Potato Rounds)
Servings: 35-40 rounds
- For Stuffing
- 5 medium size potatoes (cleaned, boiled and skin removed)
- ¼ cup freshly chopped cilantro
- ¼ cup freshly chopped mint (*optional)
- ¼ cup of onion (diced small)
- 1 tsp. ginger (paste or grated)
- 1 tsp. garlic (minced or paste)
- 2-3 green chilis (grated & seeds removed for less heat, if preferred)
- 2-3 Tbsp. lemon juice
- 1 tsp. chili powder
- ½ tsp turmeric powder
- 1 tsp. garam masala
- 1 tsp. salt (add to taste)
- 1 Tbsp. sugar
- ¼ cup of oil for making dumplings
- For Batter
- 1 cup gram flour
- 1 tsp. salt
- 1.5 tsp. cumin seeds
- 1 Tbsp. freshly chopped cilantro
- ½ tsp. chili powder
- ¼ tsp. turmeric powder
- 1 tsp. baking soda
- 1.5 cups of water
- 2 quarts oil for frying dumplings
- In a large mixing bowl, add boiled potatoes and roughly mash them so only small chunks can be seen.
- Add cilantro, mint, ginger, garlic, chilis, lemon juice, chili powder, turmeric powder, garam masala, salt, and sugar. Mix with fork or by hand till all ingredients are fully incorporated and blended. (Small chunks are fine.)
- With the extra ¼ cup of oil in a bowl, dip your fingers in it and lightly grease your hands. Take about a 1.5 Tbsp. amount or small golf ball sized amount of potato mixture and form a smooth, round ball. Place on a foil/parchment-lined baking sheet or plate. Repeat with remainder of the potato mixture till all dumpling balls have been made. (Continue to lightly grease hands to help form smooth dumplings and potato does not stick to your hands while rolling.) Set aside or place in fridge till ready to cook.
- Begin to heat oil in deep pan or Dutch oven to 350F. (Use cooking thermometer, if available.)
- In a separate bowl, make batter. Add gram flour, salt, cumin seeds, cilantro, chili powder, turmeric, baking soda. With a whisk, begin to mix in water gradually till a thick but semi-liquidy batter is formed. (You want the batter to be a littler thicker than a heavy cream consistency, but same type of liquidity.) Set aside.
- Take the dumplings and individually place in the batter till fully coated and drop into the hot oil. Repeat with other dumplings, frying them in batches of 5 to 7 dumplings at a time. Cook for about 2-3 minutes or until they are a golden-brown color and look a bit crisp.
- Remove from oil and place on napkin-covered plate or tray to drain off any excess oil.
- Repeat Steps 6 and Step 7 till all potato dumplings are battered and fried till golden brown.
- Transfer to serving dish and eat hot with your favorite chutneys.
Let me know your thoughts on this recipe and tag me once you make this recipe on IG @cmspiceculture.