Friday, April 27, 2012

Gujarati style green Bataka Vada

Since I am a self-proclaimed connoisseur of batata vada, I have to mention this "green" batata vada. This is a Gujarati version of Batata Vada. Since turmeric is not added, the inside stuffing is green. There is no tempering. This is generally made as a part of accompaniments (Farsaan) with a big meal. These vadas are smaller in size than the usual Mumbai batata vadas. I simply refer to them as "green" batata vadas.

Many moons ago, when I was invited to have lunch with my to-be husband's family, my mom-in-law made these special vadas just for me. It seems she had asked my hubby what's my most favorite food was and so, she had prepared these vadas. Frankly, I was surprised to know that my hubby actually knew what I liked then.  But I guess, we had hogged many vadapavs together so he knew it for sure!

Green Bataka Vada
લીલા બટાકા વડા
4 medium potatoes, boiled, peeled & mashed

Grind to a fine paste
1 cup cilantro/coriander leaves
2-3 green chilies (more or less per taste)
1" ginger, peeled & chopped
3 cloves garlic
salt to taste
A pinch of sugar
1 tbsp lemon juice

1 cup besan/chickpea flour
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tsp green chili-ginger paste (optional)
water as needed
salt to taste

Oil for frying

1. Add green masala paste to the mashed potato. Knead so that the masala is mixed nicely.
2. Make small uniform balls. Set aside.
3. Heat oil in a kadai for deep frying.
4. Whisk besan/chickpea mixture so there are no lumps. Add 1 tsp hot oil to this mixture.
5. Dip each potato ball into the batter and deep fry till it is crispy from all sides.
6. Drain on a kitchen paper towel to remove excess oil.
7. Serve vadas as an accompaniment/farsan with a traditional Gujarati meal.

1. You can add a pinch of baking soda in the batter to get a fluffy besan coating but then the vadas seem to absorb more oil.
2. I use Yukon gold potatoes.

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