BATATA VADA / MUMBAI STYLE BELA'S SPECIAL

BATATA VADA RECIPE. #batatavadarecipe #vadarecipe #punamspecial #belasnourishedkitchen #teatimesnack #potatovada #dinnerrecipe INGREDIENTS :---- Potatoes 1 kg. (6 to 7 nos. Boiled peeled and coarsely crumble or mashed You can make a. Approximately 30 to 35 numbers.) Oil 1 tbsp Mustard Seeds ½ tsp Curry leaves 8 to 10 nons Ginger, garlic chili paste 2tbsp Asafoetadia 1 pinch. Salt to taste 1tsp Turmeric powder 1 tsp Fresh coriander leaves ½ cup (Finally chopped) Lemon juice 2 tsp (for a tangy) Chaat powder 1 tsp Roasted cumin powder 1 tsp FOR THE BESAN BATTER Gram flour 3 cups Turmeric powder 1 tsp Baking soda a small pinch ¼ tsp Rice Flour 3 tsp Salt 2 tsp Water as needed 1 Cup (thick batter) oil for deep frying METHOD :---- Potato filling :-- Heat 1 tbsp of oil in a small pan on medium heat. Add the mustard seeds and let them crackle. Add the curry leaves (broken from hands) a pinch of asafoetida frying for a few seconds until crisp. Stir in a in the ginger, garlic, green chili paste and saute for a few seconds until the raw smell goes away. Add turmeric powder and some fresh coriander leaves and salt mixing well. Turn off the heat and tempering over the crumbled or mashed potatoes. Add the another chopped coriander leaves and lemon juice then mix thoroughly Shape the mixture in to equal sized round balls and set them aside. PREPARED THE GRAM FLOUR BATTER :--- In a wide bowl combine the gram flour, rice flour, turmeric powder, salt. slowly add water a little at a time to whisk a smooth medium thick batter (It should coat the back of a spoon without being too running). Whisk the batter well for 2 minutes to incorporate air, which keeps vadas light and fluffy now add ¼ tsp baking soda and poured 1 tsp hot oil on the baking soda now whisk properly. DIP AND FRY :-- heat enough oil in a deep pan or kadai for frying. Take each potato ball drop into the besan batter and roll it gently until completely coated. Carefully slide the coated ball into the hot oil from spoon or finger. Do not overcrowd the pan. Fry on medium high heat turning gently until the vadas turn a crisp, golden yellow color for at least 2 minute. Remove with slotted spoon and drain excess oil on paper towels. Serve hot with green coriander chutney, tamarind chutney. Enjoy. Friends, thank you for watching my video and give me great support. AAVJO…