March 13, 2013

How to Make Bataka Vada

As we all known Bataka vada is a very popular and traditional Indian food. I think it can be said it's a very popular and very tasty Gujarati food. Actually, it's a mouthwatering fried snack and can be taken as the snack or as single meal dinner. It's an ideal farsan with whole Gujarati menu. Basically, it's a stuffed potato pakoda with gram flour coating. And it goes very nicely with sweet chutney, green chutney and even with coconut chutney. So enjoy the recipe of Bataka vada.

Preparation time - 15 minutes
Cooking time - 10 minutes

Ingredients to make Bataka Vada:

For stuffing:

500 grams boiled potatoes
2 tablespoon finely chopped green chillies
2 tablespoon roasted chopped cashews
1 tablespoon raisin
Salt to taste
1 tablespoon fennel seeds - roughly crushed
8 to 10 curry leaves
1 tablespoon fresh mint leaves
1 tablespoon chopped coriander leaves
1 tablespoon sugar
1/2 teaspoon oil
1/4 teaspoon mustard seeds
2 teaspoon crushed garlic (opt.)

For outer layer:

2 cups gram flour - besan 
2 tablespoon rice flour
A pinch turmeric powder
Salt to taste
1 tablespoon warm oil
1 teaspoon red chilli powder
Oil for frying

To serve with:

Tomato ketchup

Method to make Bataka Vada:

For stuffing:

  • Boil and mash potatoes.
  • Heat oil in a pan and add curry leaves to it. Leave for 30 seconds then drain and remove. Add mustard seeds to it and let them crackle.
  • Now add them to mashed potatoes and rest of spices to it. Also add cashews, raisin, coriander, fennel seeds and mint.
  • Mix well and make equal size balls from it. Keep aside covered.

For outer layer: 

  • Mix all ingredients of the outer layer and make a semi thick better from it with sufficient water.

How to assemble:

  • Heat oil in a pan.
  • Dip stuffing ball to better and carefully place it in hot oil. Fry till light pink in colour.
  • When ready drain on absorbent paper and serve hot and yummy Bataka vada with tomato ketchup, sweet chutney, green chutney and coconut chutney.

Recipe by Naiya Sheth.

No comments:

Post a Comment