Batata Vada II

Batata Vada II Recipe - A Delicious Indian Snack

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Batata Vada, a popular Indian street food, is a delightful snack that has won the hearts of many across the globe. This savory treat consists of a spicy potato filling encased in a gram flour batter and deep-fried to golden perfection. It's commonly served with chutney or ketchup and is a staple in the culinary landscape of Maharashtra, India. The combination of spices, the tanginess of lime juice, and the crunch of the fried outer layer make Batata Vada a mouthwatering snack perfect for any time of the day.

History

The origins of Batata Vada can be traced back to the state of Maharashtra in India, where it has been a beloved snack for centuries. The word "Batata" means potato in Portuguese, reflecting the colonial influence, while "Vada" refers to a fried snack in Marathi. This dish is thought to have been created by street vendors looking for an inexpensive, filling, and delicious food item to sell. Over time, it has spread across India and has become a staple in Indian cuisine, with various regions adding their own twist to the classic recipe.

Ingredients

3 potatoes
2 green chillies
4 cloves of garlic
1 inch ginger
1 onion
a handful of coriander leaves
1 tsp of sugar
1 tbsp of lime juice
1 tsp of salt
2 tbsp of oil
1 tsp of mustard seeds
a few curry leaves
2 tbsp of Bengal gram flour
1 tsp of cumin seeds
1 tsp of red chilli powder
0.5 tsp of turmeric powder
chutney/ketchup

How to prepare

Pressure cook the potatoes until they are soft.
Peel and mash the potatoes. Set them aside.
Blend together the green chillies, garlic, and ginger to form a fine paste.
In a bowl, mix together the mashed potatoes, onions, ginger/garlic/chilli paste, coriander leaves, sugar, lime juice, and salt to taste.
Heat a little oil in a pan and add the mustard seeds and curry leaves.
Once the mustard seeds start crackling, remove the pan from heat and add the mixture to the potato mixture. Mix well.
In a separate bowl, make a smooth batter using Bengal gram flour, salt to taste, cumin seeds, red chilli powder, and turmeric powder.
Add a teaspoon of hot oil to the batter.
Ensure that the batter has a thick consistency.
Divide the potato mixture into equal-sized portions, approximately the size of a lemon.
Dip each portion into the batter and deep fry until they turn golden brown in color.
Serve hot with chutney or ketchup.

Variations

1. **Aloo Bonda**: A South Indian version that includes a hint of asafoetida and excludes the garlic and ginger.
2. **Vada Pav**: A popular variation where the Batata Vada is served sandwiched between a pav along with spicy garlic and green chutney.
3. **Baked Batata Vada**: For a healthier version, the Vadas can be baked instead of deep-fried, reducing the fat content significantly.

Cooking Tips & Tricks

1. Ensure the potatoes are completely cooled before mashing to avoid a sticky mixture.

2. Adding a teaspoon of hot oil to the batter helps in making the outer layer crispier.

3. Fry the Vadas on medium heat to ensure they are cooked evenly without absorbing too much oil.

4. To add a crunch, include finely chopped onions to the potato mixture.

5. Use a slotted spoon to remove the Vadas from the oil to drain excess oil effectively.

Serving Suggestions

Batata Vada can be served with a side of green chutney or tamarind chutney for added flavor. It also pairs well with pav (a type of Indian bread), creating the famous "Vada Pav" snack. Serving it with a side of sliced onions and fried green chillies can enhance the taste and provide a crunchy texture.

Cooking Techniques

Deep-frying is the traditional cooking technique for Batata Vada, providing its characteristic crispy texture. However, for a healthier alternative, air frying or baking can be employed, though the texture and taste may slightly differ from the original.

Ingredient Substitutions

1. **Sweet Potatoes**: Can be used instead of regular potatoes for a sweeter taste and higher fiber content.

2. **Rice Flour**: Can be mixed with Bengal gram flour for a crispier batter.

3. **Lemon Juice**: If lime juice is not available, lemon juice can be used as a substitute for adding acidity.

Make Ahead Tips

The potato filling can be prepared in advance and stored in the refrigerator for up to 2 days. The batter should be prepared fresh to maintain the right consistency for coating.

Presentation Ideas

Serve Batata Vada on a platter garnished with coriander leaves and slices of lime. A small bowl of chutney or ketchup on the side adds color and flavor to the presentation.

Pairing Recommendations

Batata Vada pairs excellently with masala chai, providing a spicy and savory combination that's perfect for monsoon and winter seasons. It also goes well with cold beverages like lemonade or mint mojito during the summer.

Storage and Reheating Instructions

Batata Vada can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, use an oven or air fryer to maintain the crispiness. Microwaving is not recommended as it can make the Vadas soggy.

Nutrition Information

Calories per serving

A single Batata Vada can contain approximately 200-250 calories. The majority of these calories come from the carbohydrates and fats present in the snack.

Carbohydrates

A single serving of Batata Vada contains approximately 25-30 grams of carbohydrates. The primary source of carbs is the potatoes, which are high in starch. The Bengal gram flour used in the batter also contributes to the carbohydrate content.

Fats

Due to the deep-frying process, Batata Vada is relatively high in fats. A single serving can contain about 10-15 grams of fat, depending on the type of oil used and the frying technique. Using oils with a high smoke point and frying at the correct temperature can help in reducing oil absorption.

Proteins

Batata Vada provides a modest amount of protein, with each serving containing approximately 4-5 grams. The protein comes mainly from the Bengal gram flour, making it a good snack option for vegetarians looking to increase their protein intake.

Vitamins and minerals

This snack is a good source of Vitamin C, thanks to the addition of lime juice and potatoes. It also contains several B vitamins, particularly from the Bengal gram flour. Minerals such as potassium, magnesium, and iron are present in Batata Vada, contributing to its nutritional profile.

Alergens

The primary allergens in Batata Vada include gluten (from the Bengal gram flour) and potentially, traces of nuts or soy, depending on the oil used for frying. It's important for individuals with food allergies to take note of these ingredients.

Summary

While Batata Vada is a delicious snack, it is high in carbohydrates and fats, making it more suitable for occasional consumption rather than a daily dietary staple. However, it does provide some proteins, vitamins, and minerals, offering a small nutritional benefit.

Summary

Batata Vada is a versatile and delicious snack that embodies the flavors of Indian street food. While it is indulgent, its rich taste and satisfying texture make it a beloved choice for many. By following the tips and variations provided, one can enjoy this classic snack in a healthier manner or stick to its traditional roots for an authentic experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by an elderly woman I met at a market in Mumbai. She had a twinkle in her eye as she handed me a crumpled piece of paper with the words "Batata Vada II" written at the top.

I had never heard of Batata Vada before, but the woman assured me it was a popular street food in India. Intrigued, I thanked her and hurried home to try my hand at making it.

As I read through the recipe, I was struck by how simple it seemed. Potatoes, onions, garlic, and a few spices were all that was needed to create this delicious snack. I set to work, peeling and chopping the potatoes, sautéing the onions and garlic, and mixing in the aromatic spices.

The scent that filled my kitchen was intoxicating, and I couldn't wait to taste the finished product. When the Batata Vadas were finally ready, I took a bite and was transported to the bustling streets of Mumbai. The crispy exterior gave way to a soft, flavorful filling that left me craving more.

I knew then that this recipe was a treasure, and I made a promise to myself to pass it down to future generations.

Over the years, I have made Batata Vada II countless times, each batch as delicious as the last. I have shared the recipe with friends and family, who have all raved about its unique flavors and comforting warmth.

But it wasn't just the taste of the dish that made it special to me. It was the memories that it evoked - of that kind woman at the market, of the bustling streets of Mumbai, of the joy of creating something delicious with my own two hands.

As I sit here now, surrounded by the laughter of my grandchildren, I am filled with gratitude for all the recipes I have collected over the years. Each one is a treasure, a piece of history that connects me to the past and binds me to the future.

And so, I will continue to cook and share these recipes for as long as I am able, passing on the flavors and stories that have shaped my life. For food is more than just sustenance - it is a gift, a way to create memories and share love with those we hold dear.

And so, I will always hold dear the recipe for Batata Vada II, a simple dish that has brought me so much joy and connection over the years.