🥪 Ingredients:
For the Batata Vada (Spicy Potato Fritter)
- 4 medium potatoes – boiled and mashed
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 2–3 green chilies – finely chopped
- 1/4 tsp turmeric powder
- A pinch of asafoetida (hing)
- Salt to taste
- Fresh coriander leaves – chopped
- Juice of 1/2 lemon
For the Batter
- 1 cup besan (gram flour)
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- Water – enough to make a thick batter
- Pinch of baking soda (optional)
For the Dry Garlic Chutney
- 6–8 garlic cloves
- 2 tbsp dry coconut (desiccated)
- 1 tbsp sesame seeds
- 1 tsp red chili powder
- Salt to taste
For Serving
- Pav buns
- Green chutney (optional)
- Tamarind chutney (optional)
- Butter or oil for toasting pav
🔥 Instructions
1. Prepare the Potato Filling
- Heat oil in a pan. Add mustard seeds, cumin seeds, hing, ginger, and green chilies.
- Sauté briefly, then add turmeric and mashed potatoes.
- Mix well, season with salt, lemon juice, and coriander.
- Let it cool, then shape into small balls.
2. Make the Batter
- Mix besan, turmeric, chili powder, and salt.
- Add water gradually to form a thick, smooth batter.
- Add baking soda just before frying for extra crispiness.
3. Fry the Vadas
- Heat oil in a deep pan.
- Dip each potato ball in the batter and deep-fry until golden and crispy.
- Drain on paper towels.
4. Prepare Garlic Chutney
- Dry roast garlic, coconut, and sesame seeds.
- Grind with chili powder and salt to a coarse powder.
5. Assemble the Vada Pav
- Slice pav buns and toast lightly with butter.
- Spread garlic chutney (and green/tamarind chutneys if using).
- Place one vada inside each pav.
- Press gently and serve hot with fried green chilies or chai.
🍽️ Tips for Extra Crispiness
- Use cold mashed potatoes for firmer vadas.
- Fry on medium heat to ensure even cooking.
- Add a pinch of rice flour to the batter for extra crunch.
This recipe captures the soul of Mumbai’s street food in a home-friendly format.
Tags
Homemade Appetizer