Batata Vada Potato Balls In A Gram Flour Crust Recipes

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BATATA VADA (INDIAN POTATO BALLS)



Batata Vada (Indian Potato Balls) image

Do not get over-whelmed by long list of ingredients, most of them are pantry ingredients. I've marked non-pantry ingredients as optional to keep the recipe simple.

Provided by Mariam Sodawater

Categories     Snack

Time 40m

Number Of Ingredients 21

500 gm potato (boiled and peeled)
1 tablespoon oil (more to fry)
2 twigs curry leaves (subtitute with 2 tablespoon cilantro )
½ teaspoon mustard seeds (optional)
1 teaspoon fennel seeds (optional)
2 green chillies (finely chopped)
½ tablespoon garlic paste
½ tablespoon red chilli flakes
½ tablespoon cumin powder
½ tablespoon coriander powder
½ teaspoon turmeric powder
1½ teaspoon salt
1 medium onions (finely chopped)
1 teaspoon sugar
2 tablespoon lemon juice
1 cup gram flour
½ teaspoon salt
½ teaspoon red chilli
½ teaspoon cumin
½ teaspoon baking soda (optional for crispiness. See notes.)
½ cup water or as needed

Steps:

  • Mashed boiled potatoes until smooth and set aside.

Nutrition Facts : Calories 135 kcal, Carbohydrate 17 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 381 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)



Bonda or Batata Vada (Spiced Potato Ball Fritters) image

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

Provided by Madhur Jaffrey

Categories     Diwali     Fritter     snack     Potato     Chickpea     Cumin     Spice     Chile Pepper     Rice     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield Makes 16 bondas

Number Of Ingredients 20

For the potatoes:
1½ lbs unpeeled waxy potatoes (I use red ones), freshly boiled and cooled
2 tablespoons olive or peanut oil, plus more for deep-frying
Generous pinch of ground asafetida
¼ teaspoon whole brown or yellow mustard seeds
4 tablespoons finely chopped onions
2 teaspoons peeled and very finely chopped fresh ginger
1-2 fresh green chilies, finely chopped
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
1½-2 teaspoons lime or lemon juice
1 teaspoon salt, or to taste
For the batter:
1¼ cups chickpea flour (besan or gram flour)
¼ cup rice flour (also called rice powder)
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ajowan seeds
Generous pinch of ground asafetida
½ teaspoon ground turmeric

Steps:

  • Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
  • Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
  • Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
  • Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
  • Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
  • Serve while still crisp and hot.

BATATA VADA (POTATO BALLS IN A GRAM FLOUR CRUST)



Batata Vada (Potato Balls in a Gram Flour Crust) image

Make and share this Batata Vada (Potato Balls in a Gram Flour Crust) recipe from Food.com.

Provided by ladyinred

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

4 medium potatoes
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric powder
3 teaspoons fresh cilantro, finely chopped
1/4 teaspoon asafoetida powder, available in indian stores (optional)
salt
1 cup besan (chick pea flour available in indian stores)
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon ground cumin
1/4 teaspoon baking soda
salt
water, to make a batter (pancake like)
oil, for fying

Steps:

  • Boil the potatoes mash them.
  • add the ginger garlic, tumeric powder and cilantro and salt.
  • Heat 3 tsp on oil in a saucepan.
  • add the mustard seeds and wait for them to crackle (burst) then add the asefetida.
  • Pour the oil over the potatoes.
  • and mix it in well till blended.
  • Mix all the ingredients with the water.
  • divide the potato mix into 16 balls.
  • Heat the oil.
  • Dip the potatoes into the batter.
  • The batter should be thick enough to coat the potatoes nicely but not too thick.
  • Place the coated potatoes balls in the hot oil.
  • Fry till done (the coating will be a golden color with a reddish tinge).
  • Enjoy.

Nutrition Facts : Calories 128.7, Fat 0.9, SaturatedFat 0.1, Sodium 56.1, Carbohydrate 25.6, Fiber 3.7, Sugar 2.1, Protein 4.8

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