Batata Wada

Batata Wada Recipe - Vegan and Vegetarian Indian Food

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

Vegan diet

Introduction

Batata Wada, a beloved Indian street food, is a savory, spicy, and tangy snack that has captured the hearts of many across the globe. This delightful treat consists of a spicy potato filling encased in a crispy gram flour batter, deep-fried to golden perfection. It's often served with green chutney or sandwiched between a pav (bread bun), making it an irresistible snack at any time of the day.

History

The origins of Batata Wada can be traced back to the state of Maharashtra, India, where it is considered a staple street food. It is believed to have been created by the working class as a quick and filling snack that could be easily made and transported. Over the years, Batata Wada has spread across India and beyond, with each region adding its own twist to the traditional recipe.

Ingredients

0.75 lb (340 g) potatoes
4 medium onions, finely chopped
2 cups Bengal gram flour (besan)
4 green chillies
A small piece of ginger
4 cloves of garlic
2 tbsp grated coconut
sugar to taste
juice of one lime
A few sprigs of coriander leaves, chopped
oil for deep frying
3 tsp mustard seeds
3 tsp turmeric powder
3 tsp red chilli powder
1 tsp cumin seeds
1 cup of soda bi carb (baking soda)
salt to taste

How to prepare

Boil the potatoes, peel them, and lightly mash them.
Blend the green chillies, garlic, and ginger together to form a smooth paste.
Combine the mashed potatoes, onions, ginger and garlic chilli paste, coriander leaves, sugar, lime juice, and salt to taste.
Heat a small amount of oil and add the mustard seeds and curry leaves.
Once the mustard seeds start crackling, remove from heat and add them to the potato mixture. Mix well.
Prepare a smooth batter by combining the 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 remains thick.
Divide the potato mixture into equal-sized portions, approximately the size of a lemon.
Dip each portion into the batter and deep fry until golden brown in color.

Variations

1. Aloo Bonda - A South Indian version that often includes a hint of asafoetida and curry leaves in the potato mixture.
2. Bread Batata Wada - A variation where the potato ball is sandwiched between slices of bread before being dipped in batter and fried.

Cooking Tips & Tricks

1. Ensure the potato mixture is cool before shaping it into balls to prevent the batter from sliding off.

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

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

4. To avoid the batter from becoming too thick or thin, adjust the amount of water gradually.

Serving Suggestions

Batata Wada can be served with a side of green chutney or tamarind chutney for dipping. It's also popularly served sandwiched between a pav, smeared with garlic chutney for a fulfilling snack or meal.

Cooking Techniques

Deep frying is the traditional method for cooking Batata Wada, providing its characteristic crispy texture. However, for a healthier version, they can be air-fried or baked, though the texture may slightly differ.

Ingredient Substitutions

1. Sweet potatoes can be used instead of regular potatoes for a sweeter version.

2. Rice flour can be mixed with gram flour for a crispier batter.

3. For a gluten-free option, ensure the gram flour is not cross-contaminated and substitute baking soda with gluten-free baking powder.

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 frying.

Presentation Ideas

Serve Batata Wada on a platter with a garnish of finely chopped coriander leaves and wedges of lime on the side. A small bowl of chutney in the center makes it visually appealing and convenient for dipping.

Pairing Recommendations

Batata Wada pairs well with masala chai or a cold beverage like buttermilk or lemonade, balancing the spicy and tangy flavors of the snack.

Storage and Reheating Instructions

Store leftover Batata Wada in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to retain the crispiness, as microwaving can make them soggy.

Nutrition Information

Calories per serving

A single serving of Batata Wada can range between 200-300 calories, making it a high-calorie snack. The exact calorie count can vary based on the size of the Wada and the amount of oil absorbed during frying.

Carbohydrates

A single serving of Batata Wada is rich in carbohydrates, primarily from the potatoes and gram flour, providing the energy needed for daily activities. Approximately, each serving contains about 30-40 grams of carbohydrates.

Fats

Due to deep frying, Batata Wada is high in fats, contributing to its crispy texture and rich flavor. Each serving can contain about 15-20 grams of fat, depending on the oil used and frying technique.

Proteins

The gram flour used in the batter is a good source of vegetarian protein. Each serving of Batata Wada provides approximately 5-7 grams of protein, making it a satisfying snack option.

Vitamins and minerals

Potatoes are a good source of vitamin C, B6, and minerals like potassium. The herbs and spices used also contribute small amounts of various vitamins and minerals, enhancing the nutritional profile of Batata Wada.

Alergens

The primary allergens in Batata Wada include gluten (from the besan if cross-contaminated with wheat products) and potentially nuts, depending on the kitchen environment. It's important for individuals with food allergies to be cautious.

Summary

Batata Wada is a delicious, energy-dense snack that provides carbohydrates, proteins, and fats, along with some vitamins and minerals. However, due to its method of preparation, it is high in calories and fats.

Summary

Batata Wada is a versatile and beloved snack that combines the comforting flavors of spiced potatoes with the crunch of a deep-fried batter. Whether enjoyed as a street food delicacy or made at home, it offers a delightful taste experience that can be adapted to suit various dietary preferences and occasions.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Batata Wada. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were visiting my aunt in Mumbai, and she decided to make this traditional Maharashtrian snack for us.

I watched in awe as she peeled and mashed the potatoes, mixed in the spices, and formed the mixture into small balls before deep frying them to a perfect golden brown. The smell that filled the kitchen was intoxicating, and I couldn't wait to taste the crispy, spicy goodness that awaited me.

As I took my first bite of the Batata Wada, my taste buds exploded with flavor. The combination of the soft, creamy potato filling and the crunchy, savory exterior was unlike anything I had ever experienced. I knew right then and there that I had to learn how to make this dish myself.

My aunt, seeing my enthusiasm, took me under her wing and taught me the intricacies of making Batata Wada. She showed me how to select the perfect potatoes, how to season them just right, and how to fry them to perfection. I watched her every move, taking notes in my mind so that I could recreate the dish at home.

When we returned from our trip, I immediately set to work in the kitchen, determined to master the art of Batata Wada. I peeled the potatoes, boiled them until they were soft, and mashed them with a generous amount of turmeric, chili powder, and garam masala. I formed the mixture into balls, coated them in a gram flour batter, and carefully lowered them into a pot of hot oil.

As the Batata Wada sizzled and crisped up, the familiar aroma filled my kitchen, transporting me back to that moment in Mumbai when I first discovered this delicious snack. When they were done, I eagerly bit into one, and to my joy, it tasted just as amazing as my aunt's.

From that day on, Batata Wada became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and even just for myself when I needed a comforting snack. Each time I made it, I thought back to that fateful day in Mumbai and the lesson my aunt had imparted to me.

But my journey with Batata Wada didn't end there. Over the years, I continued to experiment with the recipe, adding my own twists and tweaks to make it truly my own. I added fresh coriander leaves for a burst of freshness, grated some coconut for a touch of sweetness, and even stuffed them with a spicy green chutney for an extra kick.

As I continued to hone my skills in the kitchen, I collected recipes from various places and people, each one adding a new layer of flavor to my culinary repertoire. But no matter how many recipes I acquired, Batata Wada always held a special place in my heart.

Now, as I sit here in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for the journey that led me to this moment. The joy of discovery, the thrill of experimentation, and the satisfaction of a delicious meal shared with loved ones - all of it encapsulated in a simple recipe for Batata Wada.

So, if you ever find yourself craving a taste of India, just whip up a batch of Batata Wada and let the memories of my journey inspire your own culinary adventures. Who knows, you might just discover a new favorite dish that will stay with you for years to come.