Batata Vada is a traditional street snack found everywhere in Mumbai. This is the poor man’s breakfast, lunch and/or dinner as it can be eaten at any time and still suffices as a meal. As a broke student at St. Xavier’s College, it was my go-to meal in between English Literature lectures.
• 4 potatoes
• 2 garlic cloves
• 1 inch ginger
• 1 green chili
• 4 curry / kadipatta leaves
• sprigs of cilantro
• 3 cups chickpea flour
• 1 tsp. red chili powder
• 1 tsp. salt
• 1 cup of water
• 3 cups oil
LET’S START COOKING!
Boil the potatoes until soft. Then peel and mash coarsely.
Heat 1 tablespoon of oil in a frying pan and sauté the mustard seeds and cumin till they crackle.
In a blender, chop the garlic, ginger, curry leaves, green chili and cilantro into paste. Sauté the paste in the same pan as the mustard and cumin.
Mix the chickpea flour, chili powder and salt with water into a thick batter.
Add the sautéed spice paste to the mashed potatoes.
Divide the potato mixture into equal sized portions and roll them into a ball with your palms.
Heat oil in a slightly deep pan till it smokes. Keep a straining ladle ready.
Dip the potato balls into the chickpea batter, and then GENTLY put then in the hot oil. Deep fry until golden brown in color.
Serve hot plain or in between hamburger buns with ketchup or mint chutney.