Batata vada| Mumbai Vada(Wada) Pav

vadapav

Ingredients: For potato balls:

  • Potatoes 2 medium sized(will make about 5-6 wadas)
  • Salt
  • Hing a pinch
  • Mustard seeds 1 tbsp
  • Curry leaves few
  • Ginger Garlic paste 1 tbsp
  • Green chillies 2 or more
  • Garam masala powder 1/4 tsp
  • Whole coriander seeds few
  • Turmeric powder 1/2 tsp
  • Coriander powder 1 tbsp
  • Oil 2tbsp
  • Amchoor powder(few pinches) or lemon juice(1 tsp) whatever available
  • Coriander leaves to garnish

For Batter:

  • Chickpea flour or besan 1cup
  • salt
  • Red chilly powder 1/4 tspn
  • Ajwain seeds 1/4 tspn
  • Baking powder or baking soda(whatever you have) 1-2 pinch
  • Water to make the batter… few spoons
  • Oil for frying

To Assemble:

  • Softbuns/Laadi pav one for each batata wada/vada
  • Some dry red chilly and garlic chutney
  • Coriander mint chutney (optional) to garnish
  • Khajoor imli chutney (optional) to garnish

Method:

  • Boil, peel and mash potatoes (do not mash it too much…let the mashed stuff be bit chunky)
  • In a kadai, add 2tbsp of oil, heat it well, add hing, mustard seeds, curryleaves, gingergarlic paste and saute well, add chopped green chillies, dry masalas and saute for few seconds
  • Add boiled potatoes, salt, coriander leaves and mix well.
  • Add amchoor powder in the end, and if using lemon juice, add it after you put off the gas
  • Mix properly and make ping ball sized wadas from them. Keep aside ,and head over to make batter to coat these
  • For batter,mix besan,salt,chilly powder,ajwain,and baking powder/baking soda and mix well
  • Then keep on adding water spoon by spoon and mixing batter properly so that no lumps are formed
  • Add water till batter achieves a thick consistency
  • Meanwhile heat the oil in frying pan or kadai
  • Now carefully dip each potato ball in besan batter,and coat it fully with batter,with the help of a spoon Gently pick up this coated wada,with the spoon and slide it in frying pan
  • Fry it on high flame for 2-3 seconds and then on low flame for few more seconds ,tossing it regularly so as to fry these wadas uniformly
  • You can fry it for once or if u care a damn about calories,half fry it first,then take out of kadai,let them cool a bit for a minute ,gently press a bit,and then deep fry again ,to attain that crisp layer of besan
  • Drain on kitchen towel or tissue paper
  • Cut each pav, horizontally in middle, place a vada,  garnish with any chutney you have, and enjoy. Tastes best when hot and fresh, along with a cup of hot tea ! Blissssss !

4 thoughts on “Batata vada| Mumbai Vada(Wada) Pav

  1. can you pls give a recipe for the pav pls

    • Hi Geeta ,

      I was actually here for my love for Wada PAv.. Good one Alka 🙂
      Well There is a recipe for Pav on my blog. Do give it a shot and let me know.

      Cheers
      Sandhya

  2. Lovely Alka….
    I do make them occasionally… Can you share your version of garlic chutney’s recipe to be spread …

  3. Very inviting Dear! yummy version of Batata Vada…Luks Perfect.

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