Batata vada is a lip-smacking street food from India that looks attractive and tastes good due to its spicy and savoury filling, which is crispy outside and flavourful spiced potato filling inside the gram flour batter. As it hails from Maharashtra, the content it holds is probably the reason for its comfort status among many Indians. The Batata vada recipe is not just a snack; it's a comfort food everybody loves and is usually accompanied by chutneys and fried green chillies. We boil the potatoes and mash them into curries with saut ed onions, green chillies, ginger, garlic, and a blend of spices that includes mustard seeds and turmeric. Then, this rich mixture is moulded into small balls and kept aside. The final stage is the preparation of batter with gram flour mixed with spices and water so that it is smooth in consistency. The recipe of Batata vadas comes to life when the grated potato balls are marinated in a gram flour batter and then deep-fried till crispy and golden. Traditionally eaten with tangy tamarind chutneys or spicy green chutneys, they are a delicious accompaniment for a snacking session over a cup of tea. Whether eaten on the street, fed at street sides, or prepared in the house for a dinner party, batata vada is sure to impress with its irresistible crunch and flavourful filling. The beauty of Indian street food culture is embodied in this dish- try this just to indulge in the authentic flavours of India. Serve batata vada hot, freshly prepared for the real feast!

• 250 gms potatoes
• 1-2 green chilies
• 1 tsp ginger
• 1.5 tsp garlic
• 2 tbsp coriander leaves
• As per taste salt
• 1/4 tsp lemon juice
• 1/4 tsp sugar
• Oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 pinch asafoetida
• 6-7 curry leaves
• 1 cup besan
• 1/4 tsp red chilli powder
• Baking soda

• Use 250 gms potatoes, approx. four medium-sized.
• Wash them and keep them in a 2-litre pressure cooker.
• Pour 2 cups of water into the cooker so that the potatoes are completely immersed.
• Pressure cook the potatoes for 7-8 minutes on a medium flame or until you hear 5-6 whistles. Then open the lid after natural pressure release.
• Remove the potatoes from the cooker, cool them slightly so they are warm enough to handle, peel them, then mash them with a fork or potato masher. Do not over-mash because the filling should still retain a slightly chunky texture.
• Add two tablespoons finely chopped coriander leaves and salt to taste, and mix everything well.
• For an extra spicy kick in flavour, you can make a fresh paste using 1 to 2 green chillies, one teaspoon of chopped ginger, and 1.5 teaspoons of chopped garlic in a mortar or pestle.
• Grind it all along with 1 to 2 tablespoons of water in a small grinder, or crush it down in a mortar for a smooth consistency.
• Water is not added in the latter process. Prepare and keep aside the paste.
• To indulge in a better flavour of the potato mixture, prepare a tempering.
• Pour one tablespoon of oil into a small pan; heat over low flame.
• Add 1/2 teaspoon of mustard seeds and let them crackle and pop.
• Once done, add 1/2 teaspoon of cumin seeds, and fry for a few seconds so that they change colour.
• Now add ¼ teaspoon of the turmeric powder, with a tiny pinch of asafoetida, and stir the contents quickly so it does not burn.
• Add the chilli-ginger-garlic paste and 6 to 7 chopped curry leaves to the pan. Saut the paste on low flame for a few seconds till the raw smell of garlic and ginger is gone.
• Add this saut ed mixture to the mashed potatoes and mix them well.
• Add ¼ teaspoon of lemon juice and ¼ to 1/2 teaspoon of sugar (optional).
• Mix well and season with more salt if needed. Shape the potato mixture into medium-sized balls and slightly flatten them to facilitate frying easily.
• Ready vadas.
• In another pan, mix gram flour, besan, ¼ Tsp of turmeric powder, ¼ Tsp of red chilli powder, a pinch of baking soda, and 1/2 Tsp of salt.
• Now add water, ⅓ cup plus one tablespoon in parts, and whisk out smooth thick batter.
• Add more crispness by taking ¼ to 1/2 teaspoon of hot oil from the kadai and mixing it into the batter.
• Heat enough oil for deep frying in a kadai or wok over medium heat.
• When the oil becomes hot, slowly immerse each potato ball into the batter so that it is uniformly coated.
• Now gently drop the batter-coated vadas in the hot oil and deep fry in batches to avoid overcrowding.
• Fry vadas till golden brown and crispy by flipping occasionally until crispy.
• Remove the fried vadas with a slotted spoon and drain excess oil on paper towels. Fry 2 to 3 slit green chillies in the same oil till light crispy. Drain on paper towels and sprinkle some salt once they cool down.
• Serve hot batata vadas with fried green chillies and your chutneys of choice: tamarind, coconut, or coriander.
• For the better known, try these with pav - bread rolls - for "vada pav," or burger buns for a fusion delight.