Batata Wada

Batata wada is a spiced potato fritter popular across Gujarat and Maharashtra. A fragrant mix of boiled, mashed potato with green chilli, ginger, garlic and coriander is shaped into balls, dipped into a besan batter and deep fried until crisp. It is eaten as a rainy-day snack with chutney and chai, or tucked into a pav as vada pav. The recipe works because the potato filling is seasoned boldly, and the batter is thick enough to cling and puff into a crisp, light shell.

Method

1. Mash the boiled potatoes coarsely, keeping a few small lumps.
2. Heat 2 tbsp oil in a pan and add mustard seeds, hing and curry leaves. Add the ginger-garlic-chilli paste and cook for 30 seconds.
3. Add turmeric, salt and the mashed potatoes. Mix well, cook for 2 minutes, then add coriander and lemon juice. Cool completely.
4. Shape the filling into 12 lemon-sized balls and keep covered.
5. For the batter, mix besan, rice flour, turmeric, chilli powder and salt. Add water slowly and whisk to a thick, smooth, flowing batter. Rest for 5 minutes.
6. Stir the hot oil and baking soda into the batter. Heat oil for frying on medium.
7. Dip each potato ball in the batter, coat evenly, and lower gently into the oil.
8. Fry in batches for 5 to 6 minutes, turning, until deep golden and crisp. Drain on paper towels.

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What to serve it with

Serve hot with green chutney, garlic chutney, fried green chillies and masala chai, or in a pav for vada pav.

Storage

Best eaten the same day. Leftover wada can be crisped in a hot oven or air fryer for 8 to 10 minutes.

Variations

• Add boiled green peas or finely chopped onion to the filling.
• Coat in a rice-flour crisp batter for a lighter crust.
• Make a Jain version without garlic and with extra ginger and hing.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.