Recipe: Get Authentic Mumbai Street-Style Taste At Home
40 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Veg + Dairy
Diet
Don’t you love Mumbai street food? This batata vada recipe brings that iconic crunch and spice straight to your kitchen. Fluffy, spiced mashed potatoes are coated in a gram flour batter and fried to golden perfection. It’s a monsoon must-have, perfect with pav and chutney, and even better with a hot cup of chai. Dive in and create this irresistible, authentic Mumbai snack right now.
Grind coriander leaves, garlic, green chillies, ginger, and a little water in a mixer to make a fine paste. This will form the base flavour of your potato filling.
Description - Step 2
Step 2: Cook The Masala
Heat 1 tbsp oil in a non-stick pan. Once hot, toss in mustard seeds and let them splutter. Next, introduce asafoetida, curry leaves, and the ground paste. Stir in turmeric powder and cook for 2 minutes on low heat.
Description - Step 3
Step 3: Add Potatoes
Add mashed potatoes and salt to the pan. Mix everything well. Sprinkle a little water, toss in chopped coriander leaves, and mix again. Cover and cook for 2–3 minutes. Let the mixture cool for 10–15 minutes.
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Step 4: Prepare The Batter
In a mixing bowl, add gram flour, salt, turmeric powder, red chilli powder, coriander powder, cumin powder, and asafoetida. Gradually add water while whisking to make a lump-free, semi-thick batter. Stir in baking soda and set aside for 10 minutes.
Description - Step 5
Step 5: Shape The Vadas
Once the potato mixture has cooled, divide it into equal portions. Roll each into a round ball and press lightly to shape.
Description - Step 6
Step 6: Fry The Vadas
Heat oil in a kadai for deep frying. Dip each potato ball into the batter, let the excess drip off, and gently slide it into the hot oil. Fry 4–5 minutes on medium heat till golden and crisp. Remove and drain on absorbent paper.
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Indian
Intermediate
Appetizer
