Batata Vada
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 40mins
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- Serves
- 6
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- Calories
- 460
A popular street food across India, batata vada comes in different variations depending on region, but the spices and method used in this recipe are closest to the version from Mumbai. Perfect for entertaining friends, whip up a batch of these crispy spiced potato dumplings and serve alongside a variety of chutneys and pickles.
recipe updated 17 Apr 2024
Ingredients
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- Potato
- 1 kg
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- Green chilli
- 3
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- Garlic clove
- 4
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- Ginger
- 20 g
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- Lime juice
- 2 tablespoons
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- Water
- 340 g
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- Water
- as needed
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- Vegetable oil
- 3 tablespoons
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- Mustard seeds
- 1 tablespoon
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- Cumin seeds
- ½ tablespoon
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- Ground turmeric
- 1 ½ teaspoons
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- Asafoetida
- ½ teaspoon
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- Sea salt
- 3 teaspoons
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- Caster sugar
- 2 teaspoons
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- Kashmiri chili powder
- 2 teaspoons
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- Lemon juice
- 2 tablespoons
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- Gram flour
- 200 g
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- Cornflour
- ½ tablespoon
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- Baking powder
- 1 teaspoon
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- Vegetable oil
- as needed
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- Plain flour
- 100 g
Tools
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Parchment paper
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Cooking Chef XL
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Large saucepan
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Baking tray - large
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Food processor attachment
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Cooking chef xl bowl
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Medium bowl
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Step preview
- Line a clean baking tray with parchment paper then set aside
- Add water to a clean large saucepan
- Place over a high heat until boiling and then reduce the heat
- Add potato to the large saucepan
- Simmer - 15 min
- Drain the potatoes and set aside
- Assemble the Food Processor attachment to the machine
- Fit the knife blade into the Food Processor bowl
- Add green chilli, garlic clove, ginger, vegetable oil and lime juice to the Food processor attachment
- Attach the lid and ensure it is locked into place
- Pulse until combined
- Scrape the sides of the bowl with a spatula
- Pulse until smooth
- Remove the attachment from the machine
- Attach the Stir Tool
- Add vegetable oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 120°C, Speed OFF
- Then add mustard seeds and cumin seeds to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 120°C, Stir 2
- Then add ground turmeric and asafoetida to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 30 sec, 120°C, Stir 2
- Transfer content of Food processor attachment to Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 110°C, Stir 2
- Transfer potatoes to Cooking Chef XL Bowl
- Add sea salt, caster sugar, kashmiri chili powder and lemon juice to the Cooking Chef XL Bowl
- Attach the K-Beater
- Mix with splashguard fitted - 1 min, Speed Min
- Scrape down the sides of the bowl with a spatula
- Mix with splashguard fitted until well combined - 1 min, Speed 1
- Shape the mixture into 20 balls
- Place balls on baking tray
- Chill in fridge - 30 min
- Add gram flour, cornflour, baking powder, ground turmeric, kashmiri chili powder and sea salt to a clean medium bowl
- Whisk until combined
- Pour water into the medium bowl slowly while stirring frequently
- Line a baking tray with kitchen paper
- Add vegetable oil to a clean large saucepan
- Place over a medium high heat until it reaches 180 °C
- Add plain flour to a clean medium bowl then set aside
- Remove the potato balls from the fridge
- Roll each ball in flour, then dip it in the batter in the medium bowl
- Carefully place into the hot oil
- Fry in batches for 5 minutes or until golden brown
- Using a slotted spoon, transfer the fried potato balls onto the lined baking tray
- Repeat the same process with the remaining potato balls
- Serve