BATATA VADA||BATATA VADA RECIPE||INDIAN FOOD||VEGETARIAN FOOD||INDIAN COOKING

 BATATA VADA||BATATA VADA RECIPE||INDIAN FOOD||VEGETARIAN FOOD||INDIAN COOKING

A famous vegetarian fast food item from the Indian state of Maharashtra is called "potato fritter" or "batata vada" (Marathi: बटाटा वडा). The cuisine consists of a deep-fried, mashed potato patty coated in chickpea flour, served hot with chutney. The vada's diameter is normally two or three inches. This dish is also known as potato bonda, potato vada, batata bonda, aloo bonda, and more variations throughout India.

Despite being a Maharashtrian dish, batata vada is becoming more and more well-liked throughout the country. Especially in Ramadan, all family members like Batata vada. Also in the evening snack Batata vada is enjoyed with spicy chutneys and raita. The Marathi term "potato fritter" is batata vada. It combines the terms "potato" (batata) and "vada," a kind of savory, fried food. Bread is called pão in Portuguese, from which the term pav is derived.

RECIPE OF BATATA VADA

INGREDIENTS:

for filling.

• Peel and cook four potatoes 
• 1 finely chopped onion (optional)
• Six finely chopped chillies
• six smashed garlic cloves
• Two tsp grated or pasted ginger
• Juiced one lemon; coarsely chopped half a cup of cilantro or coriander
• One teaspoon of salt

For the batter

• Besan, or chickpea flour, two cups
• One teaspoon of chili powder
• One teaspoon of turmeric
• A half-tsp of cumin powder
• One-fourth teaspoon baking soda
• One teaspoon salt

METHOD

• Make sure the potatoes are well-mashed and free of big lumps by mashing them with onion, chiles, garlic, ginger, lemon, coriander, and salt in a pan.
• Create tiny, golf-ball-sized balls.
• Set apart
• In a bowl, combine besan, baking soda, cumin, turmeric, and chilli powder.
• Turn into a thick batter by adding water and mixing.
• In a wok, heat the oil.
• After dipping in batter, deep-fry the potato balls till golden.
• Accompany with date-and-mint chutney or tamari.

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