Batata Vada and Vada Pav are one of the most popular street foods in Maharashtra. Coarsely mashed potato, coated with a gram flour batter, deep fried to a crispy golden brown and served up in bread along with chutneys. Absolute foodie heaven! Growing up in Bombay (now Mumbai), it holds a lot of fond memories for me of school and college days and the little corner stall or street vendor serving up this beautiful treat.
1 batch batata bhaji (click here for batata bhaji recipe)
2 cups besan (gram flour)
2.5 tablespoon rice flour
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/2 - 1 teaspoon salt
1/8 teaspoon or a pinch of hing (asafoetida)
Oil for deep frying
1. Prepare a batch of the batata bhaji as per the recipe linked above. This batch will make approximately 24 batata vadas.
click here for coriander chutney recipe) and a store bought red dry garlic chutney.
Note: I made these batata vadas so that my daughter could enjoy them. In order to make them kid friendly, I used just one chili in my preparation of the batata bhaji and reduced the amount of chili powder in the batter as well. You can adjust the spice up or down as desired.
Please feel free to reach out to me with feedback and/or suggestions at firstname.lastname@example.org
You can also find/follow me on the following social networks:
Facebook - Dusty's Foodie Adventures
Pinterest - David D'Souza
Yummly - Dusty's Foodie Adventures