Kathiyawadi batata vada is slightly spicy, tangy, sweet, and slightly different from Gujarati batata vada. It is a lip-smacking recipe made with potato, special dry masala, and gram flour base batter. it is served with khatti-meethi chutney and fried chilies. It is ideal to be served as an evening snack with a cup of tea or coffee. So, with a few basic ingredients try out tasty and spicy batata vada.
- Firstly, Besan batter has a medium thick consistency and coated the backside of the spoon very well. Also, whisk besan batter for 2-3 minutes, so air particles incorporate into it and help to make fluffy batata vada.
- The taste of batata vada is slightly spicy, sweet, and tangy. I made a coarsely grinded dry masala mix, which gives a perfect and balanced taste to the masala. But you can adjust spices according to your taste.
- I add some soaked poha into the masala, so it will absorb water from the masala and give perfect binding to it. You can add corn flour or rice flour instead of it.
- Deep fry batata vada on medium flame till it is evenly cooked. Do not fry it on high or low flame.
- Lastly, batata vada tastes great when served hot with khatti-meethi chutney and fried chilies.
Kathiyawadi batata vada | batata vada recipe | how to make batata vada | aloo vada
For aloo masala
- 7 medium size or 1 kg potatoes
- 1.5 tbsp coriander seeds
- 1 tbsp fennel seeds
- ¼ tsp black pepper
- 1 tbsp white sesame seeds
- ½ tsp turmeric powder
- 2 tbsp Kashmiri red chilli powder
- Salt to taste
- 1 tbsp garam masala
- 4 tbsp sugar
- 2 tbsp dry mango powder
- 1 tbsp green chilli paste
- 1 tbsp ginger-garlic paste
- 6 tbsp salted peanuts
- 6 tbsp pomegranate seeds
- ½ cup soaked poha
- ½ cup coriander leaves
- 2 cup besan - gram flour
- Salt to taste
- ¼ tsp turmeric powder
- Pinch of hing
- 1/4 tsp or pinch of baking soda
- 1 tbsp hot oil
- ¾ cup water or as required
- Oil for deep frying
For khatti-meethi chutney
- 1 tbsp dry mango - amchur powder
- ½ tsp black salt
- ½ tsp kashmiri red chilli powder
- ½ tsp roasted cumin powder
- ½ tsp chaat masala
- ¼ cup jaggery
- ½ cup water
- 1 tsp arrowroot - tapkir powder + water mixture
- 1 tsp watermelon seeds - optional
Making aloo masala
- In a pressure cooker, add water and place a bowl into the center. Then cut raw potatoes and add into bowl. Cover the lid and pressure cook it for 5 whistles on medium flame.
- When the pressure cooker cools down naturally, then peel the skin of the potatoes and keep it aside.
- Now in a pan, add coriander seeds, fennel seeds, black pepper, and white sesame seeds. Dry roast spices for 2 minutes.
- Cool down and add them into the mixture jar. Also add turmeric powder, Kashmiri red chili powder, salt, garam masala, sugar, and amchur powder. Cover the lid and grind spices coarsely on pulse grinding. Keep it aside.
- Now in a mixing bowl mash boiled potato. Then add grinded spice mix, green chili paste, ginger-garlic paste, salted peanuts, pomegranate seeds, soaked poha, and coriander leaves. Mix well.
- Aloo masala is ready.
- Make a round shape ball from the masala and keep it aside.
Making besan batter
- in a mixing bowl, add the besan, turmeric powder, hing, and salt and mix well.
- add water gradually to make a smooth batter making sure there should not be any lumps.
- Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, and make sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
- Once whisked well, let the batter rest for a minimum time of 10 minutes.
Making batata vada
- Set oil on medium heat for deep frying.
- Now add baking soda and hot oil into the besan batter. Whisk the batter once again & further coat the masala with the besan batter.
- Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown.
- Now drain off over wire rack and fry all vada into the same way.
- Enjoy batata vada with lemon juice, fried chili, and onion slices.
Making khatti-meethi chutney
- In a pan, add amchur powder, black salt, red chili powder, roasted cumin powder, chaat masala, jaggery, and water. mix well.
- Place pan on gas and cook till jaggery is completely dissolved.
- Now in a bowl, add arrowroot (tapkir) powder and water. mix well and add mixture gradually into chutney.
- Immediately chutney starts thickness. Switch off the gas.
- Take chutney into a bowl and add watermelon seeds to it.
- Khatti-meethi chutney is ready.
- Boil potatoes in water and steam, so they become dry and perfect for vada.
- Grind masala into a coarse powder.
- Soaked poha absorbs water from the masala and gives dryness to it.
- Add some soaked poha, if your masala mixture is slightly wet.
- Add water gradually into gram flour.
- Gram flour batter has to pour consistency and medium thick coated backside of a spoon very well.
- The addition of hot oil into the batter gives crispiness to the outer layer of vada.