Gujarati Bateta Vada

Category: Cocktails & Appetizers | Blog URL: http://korasoi.blogspot.com/2009/11/bateta-vada-and-few-extras-just-for-you.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Sanjana Modha

Ingredients

Ingredients for the potato mixture:

2 cups potatoes, boiled and mashed roughly (try to use the floury kind of potato)

Zest and juice from one lemon

Zest from one lime

1/2 cup coriander, chopped

1 red chilli, minced

1 green chilli, minced

1/2 cup spring onions, sliced finely

2 tablespoons ginger, minced

2 tablespoons sugar

1 teaspoon cinnamon powder

1/4 cup pomegranate seeds (I used them because they're in season at the moment but if yo

1/4 cup carrots, finely grated

Salt to taste

Instant mashed potato powder (if required)

Sunflower oil to deep fry

For the Batter:

1 cup chickpea flour (besan)

cup rice flour (or self raising flour)

1 1/2 cups cold water

1 tablespoon lemon juice

Salt to taste

Preparation

Mix together all of the ingredients for the spiced potatoes. Try to make a soft, not sticky mouldable mixture with the potatoes. If your mixture is too moist add some instant mashed potato powder.

Roll the potatoes into ping-pong sized balls and refrigerate for half an hour.

In a separate bowl make your batter and allow it to rest for twenty minutes.

Heat sunflower oil in a wok or deep pan.

Dip the potato balls in the batter mixture and quickly and carefully drop them into the hot oil. Fry on a medium heat until golden brown all over.

Remove from the pan and place on a paper towel to absorb any excess oil.

Tools

Comments

Permalink Arti
December 4, 2009

Its absolutely DELICIOUS! I'm a big fan of bhateta vada and I am definately going to use pomegranate next time I make them! (which will be very soon!) Keep up the EXCELLENT work bhenji!

Permalink Jo
December 4, 2009

Extreeeeemly tempting,

Permalink Kiran Dave
December 4, 2009

Thanks Sanju, love the recipe! :)

Permalink Bindu Joshi
December 4, 2009

So light and airy with just the right amount of spices, mouth-watering and will definitely be cooked again and again!

Permalink Niranjan Modha
December 4, 2009

looks tasty.

nirumotabapoo

Permalink Nutan Joshi
December 4, 2009

They taste lovely!!! I'm going to try to make them next week...hope they turn out like yours x

Permalink Gayle
December 5, 2009

Delicious!!!!!!!!

Permalink mleshi
December 5, 2009

Scrumptious Receipe.Really very proud of you. Yum Yum Yum.

Permalink Varsha Dave
December 6, 2009

Delicious!!

Permalink Rebecca Robbins
December 6, 2009

Hope you win Sanj!!

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About

It’s a fact. Gujarati’s can’t get enough of these crispy, spicy, soft little things! My recipe is one we traditionally make at home. I love the deep aromatic blend of citrus, chilli, coriander, ginger and cinnamon which is balanced with a delicate sweetness. Bateta Vada are really popular at parties and are great for snacking; you know they’ve gone down well when you’re left with an empty platter which had stacked a hundred of them! This is usually the case at our house. For this reason, I think they are perfect for Christmas get-togethers. A party snack filled with cinnamon spiced mashed potatoes and then deep fried in a crispy batter- What more could you want? (Please don’t say sausage rolls).

If you like mashed potatoes you’re going to love these (because they’re way better!)