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Dec 15, 2011

Batata Vada / Potato Vada

A Potato based flavourful & filling snack which also forms the patis for the famous Indian Burger aka Vada Pav.



Potato combined with spices, seasoned is shaped into balls and dipped in batter and deep fried in oil.  

Those who don't have time to sit for a detailed lunch, buy a vada plate or vada & pav, munch and go. A filling and delicious snack.

Ingridients :- (makes 5 to 6 Nos.)

  1. Potatoes (medium) - 2 Nos
  2. Ginger - 1" piece
  3. Garlic - 5 big pods
  4. Green chillies - 2 Nos
  5. Coriander Leaves finely chopped - 2 tbsp
  6. Salt to taste



for tempering :-

  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Cumin seeds - 1/2 tsp
  4. Turmeric Powder - 1/4 tsp

For the batter :-

  1. Gram flour - 2 tbsp
  2. Rice flour - 1/2 tbsp (optional. you may use completely gram flour too. but this gives crispiness)
  3. salt to taste
  4. Turmeric powder -1 pinch
Procedure :-
  • Boil, peel and mash the potatoes coarsely (leaving some chunks)
  •  Finely chop coriander leaves and green chillies
  • Peel and grate garlic as well as ginger
  • Heat oil in a wok, add mustard seeds when they splutter, add jeera. 
  • When it turns colour, add grated ginger-garlic and green chillies
  • Saute for a minute
  • Add turmeric powder, salt and the mashed potatoes
  • mix well, cover and cook for 3 to 4 minutes by stirring in between.
  • Remove from flame, let it cool

  • Divide into equal portions 
 
  • make small balls and slightly flatten them.

  • Heat Oil for frying
  • In a bowl add the gram flour, rice flour, salt, turmeric powder.
  • Adding water little by little make a batter of dosa batter / cake batter consistency (i.e. should be slightly more than dropping consistency)


  • When the oil is hot, dip the potato balls into the batter and put it in oil and deep fry till they turn golden brown.



  • Transfer into an absorbent paper to remove excess oil




Note :

  1. Prepared the batter after putting the oil to heat up as it will avoid excess oil absorbtion.
  2. The garlic chutney powder can be served as it is or in a little oil, fry some power, which will make them taste more crisp and then serve.
  3. Even without chutney, the vadas taste good.
For Vadapav, serving proceudre, click here 

    9 comments:

    nityakalyani said...

    wow either batta vada or uralaikuzango bonda - all means same to me. btw where is the tamrid sauce. I like it very much

    Dr Sonia S V said...

    Looks yummy!

    மகி said...

    உருட்டிப் போட்டா போண்டா..தட்டிப்போட்டா Batata Vada! :))))))

    Looks delicious Mira! :P

    Mira said...
    This comment has been removed by the author.
    Mira said...

    Nitya Bhen, ha.ha...there are minor differences between the ingridients but a great difference in taste!

    Thank you Sonia

    Mahi, apdinum vachukalaam, but taste difference irukke! Thank you :-)

    மகி said...

    /apdinum vachukalaam, but taste difference irukke! / is it??! I make Bonda's almost the method you've mentioned here Mira! :)

    Mira said...

    /is it??! I make Bonda's almost the method you've mentioned here Mira!/

    acha! I don't use turmeric powder and garlic in bondas :-)

    Nithu Bala said...

    Batata vada rombha nalla irukku Mira....As Mahi said, it sounds very similar to Aloo Bonda:-)

    Mira said...

    Thank you Nithubala. As i don't use garlic and turmeric in bonda it gives a different flavour and taste to me :-)

    Thanks for following.

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