How to Prepare Yummy Batakavada (authentic Gujarati taste)

Batakavada (authentic Gujarati taste). My biggest challenge was slimy stuffing, next the sticky stuffing and then the consistency of the batter. Hey everyone, welcome to my recipe site, if you're looking for Batakavada (authentic Gujarati taste) recipe, look no further! We provide you only the best Batakavada (authentic Gujarati taste) recipe here.

Batata vada is another gujarati dish that has broken all geographical and cultural barriers to become world-famous! nothing but crisp potato fritters encased in a gram flour batter, these are enjoyed occasionally by all… while some even go a step ahead and make it a part of their weekly or even daily routine! Vegetables; Sweets; Snacks; Farsan; Chutney; Salad & Raita; Farali; Beverages; Search for: You are here: Home >> Snacks >> Batata Vada. Batata Vada (Potato Fritters) is famous Indian Street food or Fast food. You can have Batakavada (authentic Gujarati taste) using 18 ingredients and 15 steps. Here is how you cook that.

Ingredients of Batakavada (authentic Gujarati taste)

1. It's of big potatoes.
2. You need of chopped coriander leaves.
3. Prepare of spicy green chillies pasted.
4. You need of and a half inch ginger pasted.
5. It's of as required Salt.
6. Prepare of lemon juice.
7. You need of (or more) sugar.
8. It's of garam masala.
9. Prepare of curry leaves.
10. It's of and 1/2 tbsp oil.
11. You need of asafoetida powder.
12. Prepare of mustard seeds.
13. It's of For Batter:.
14. Prepare of Gramflour (very fine variety - besan).
15. It's of Salt.
16. It's of asafoetida.
17. Prepare of chilli powder.
18. Prepare of Little less than 1/4 tsp soda bi carb.

This is all season snack or teatime snack. See recipes for Batakavada (authentic Gujarati taste), Batakavada too. Batata Vada, this popular street-food from Western India has gained a place in the hearts of Indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful!

Batakavada (authentic Gujarati taste) step by step

1. Wash and peel potatoes. Cut them into big dices. In a pressure cooker, pour about 1 glass of water. Place a colander with potato dices in it. Wait for 1 whistle on medium to high heat..
2. Mix all dry ingredients except soda. Add oil and then water little by little. Make it quite thick, but pouring consistancy (like cake batter) as it gets a bit thin after adding soda. Keep aside..
3. Add soda just at the time of use and mix briskly with a fork..
4. For seasoning, take 1 tbsp oil in a pan. Crackle mustard seeds. Add hing, lime, and chili-ginger paste. Fry a little and then add sultanas and haldi. Mix and remove from heat when oil oozes..
5. Lightly mashed potatoes with a fork or a masher. Pour seasoning, lemon, sugar, coriander leaves, and garam masala. Mix well. Adjust seasoning to garam masala, sugar and lemon flavor to stand out distinctly..
6. Make small to medium size balls. Keep aside. Add soda in the batter and beat using a fork in the same direction till it's light..
7. Add a little water if required. It should be a little loose ribbon consistency (see in the picture that the ribbons are formed, bit a little smaller and thinner than before).
8. Heat oil in a deep pan. The level of the oil should be as much as can emerge the potato balls fully. Heat the oil till medium to hot. Deep potato balls into chana batter and cover it with batter all around. Gently pick it with a fork, drain out extra batter by rubbing the fork at the edge of the bowl..
9. Slowly drop it in the oil. Do not stir them until they are a bit cooked all around. Keep stirring and fry for 3-5 mins or until it gets the right color. Then take them out on a kitchen towel..
10. Serve hot with green chutney and sweet chutney (ketchup doesn't go well with it)..
11. Cook potatoes well. A little less cooking will make the stuffing starchy and overcooking will make it difficult to handle. It is highly advisable to use non-starchy potatoes. Thin-skinned or dark pink skinned potatoes are ideal for this recipe..
12. If you have no choice, but to use regular potatoes, do not mash them while they are steaming hot. Let them cool completely (refrigerate) or else there are chances that you'll get starchy, slimy, and tasteless stuffing. Keep to minimum mash to avoid the development of starch. You may use a spoon to mix seasoning..
13. Make chana batter at least 15 min before time so as to give it enough time to settle and soothe. The RI consistency of the batter is very important. It should be just a little thinner than cake batter. Too thick a batter will make the outer layer of vadas quite thick and hard whereas thin and runny batter will give a layer that barely covers the stuffing..
14. Both the type will not taste nice. We are looking for the consistency of the batter that makes a smooth, meat, and thin layer, not thick and spongy..
15. There must be a good balance of chilies, sugar, and lemon. The ideal stuffing tastes outstandingly sweet-tangy-spicy with a mild flavor of lime and garam masala. My experience so far taught me that it is better to add seasoning in the mashed potatoes and not the other way round. Mixing them off the flame gives it a better taste. 6.  use a fork to drop vadas in the oil..

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