Beer Battered Potato Fritters Batata Vada Recipes

BEER BATTERED POTATO FRITTERS (BATATA VADA)

Steps:

• Heat one tbsp oil in a pan, Add asafoetida, turmeric powder, green chilli- garlic paste and mix. Add potatoes and salt and mix.
• Add coriander leaves, lemon juice and mix mashing the potatoes some more.Set aside to cool.
• Place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, baking powder and mix. Add sufficient beer and whip to a smooth and thick batter. Set aside for at least 15 minutes.
• Divide the potato mixture into eight equal portions and shape them into balls.
• Heat sufficient oil in a big frying pan. Dip the potato balls in the batter and deep fry till golden brown on the outside.
• Drain on absorbent paper.
• Slit each pav, spread some coriander chutney, place a fritter (vada) and press lightly. Serve immediately.

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)

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.