Batata Vada Spiced Potato Fritter

Method

1. 1

   Boil the potatoes: Wash 4 medium potatoes and place in a pot with enough water to cover. Bring to a boil on high heat, then cook for 20 minutes until a fork slides in easily with no resistance. Drain, let cool for 10 minutes, peel and mash completely smooth with a fork or potato masher. No lumps should remain — a smooth filling is important for good vada.

2. 2

   Make the potato filling: Heat 2 tbsp oil in a pan on medium heat. Add 1 tsp mustard seeds. Wait for them to pop. Add 10 curry leaves (stand back — they will spit), 2 finely chopped green chilli and 1/2 tsp turmeric. Stir for 10 seconds. Add 1 tsp ginger paste and stir for 1 minute until the raw smell fades. Add the mashed potato, salt and chopped coriander. Mix everything thoroughly. Cook stirring for 2 minutes. Remove from heat and let cool completely to room temperature.

3. 3

   Shape the filling into balls: Divide the cooled potato mixture into 8 equal portions. Roll each portion between your palms into a smooth ball. If the mixture sticks to your hands, wet your palms slightly with water. Place on a plate.

4. 4

   Make the batter: In a wide bowl combine 1 cup gram flour, 1/2 tsp turmeric, 1/2 tsp red chilli powder, a pinch of baking soda and salt. Mix the dry ingredients first. Then add water gradually — about 1/2 cup total — stirring as you pour. The batter should be thick enough that when you dip a spoon in and lift it, the batter coats the back of the spoon thickly and does not drip off immediately. If too thin, add more gram flour. If too thick, add a little water.

5. 5

   Make the green chutney: In a small mixer blend coriander leaves, green chilli, cumin seeds, lemon juice and salt with 2 tbsp water until smooth and bright green. Keep aside.

6. 6

   Heat oil for frying: Pour oil to at least 5 cm depth in a heavy kadai or deep pot. Heat on medium-high. To test the temperature: drop a small amount of batter into the oil. If it rises to the surface within 2 seconds and sizzles actively, the oil is ready. If it sinks and stays, the oil is too cold. If it immediately burns brown, the oil is too hot.

7. 7

   Dip and fry the vadas: Pick up one potato ball. Lower it gently into the batter and use a spoon to help coat it completely on all sides. Lift it out of the batter and lower it gently into the hot oil — do not drop it from a height or the oil will splatter. Fry 3 to 4 vadas at a time.

8. 8

   Cook until golden: Fry on medium heat for 3 to 4 minutes, gently turning with a slotted spoon once or twice, until the batter coating is firm, crispy and golden yellow all over. Do not fry on high heat or the batter will brown before the inside heats through.

9. 9

   Drain: Remove with a slotted spoon and drain on paper towels. Let rest 1 minute. Fry all remaining vadas in batches.

10. 10

    Serve: Arrange the hot vadas on a plate. Serve with the green chutney for dipping.

11. 11

    Note: Batata Vada (batata is the Marathi word for potato, from Portuguese) was popularised in Mumbai and became the filling for the iconic Vada Pav. The name came from the Portuguese word for potato during the centuries of Portuguese presence in the region. Every locality in Mumbai has its favourite vada pav stall. The vada alone (without the bread roll) is also eaten widely at home and at roadside stalls across Maharashtra.