Home / PAKISTANI AND INDIAN RECIPES IN ENGLISH / Ramzan Recipes / Batata Vada or Potato Kachoris

Batata Vada or Potato Kachoris

500 gm
white potatoes
(red potatoes get sticky when mashed)
3/4 tsp.
salt or to taste
1/2 tsp.
red chili powder
1/4 tsp.
turmeric powder
1/2 tsp.
cumin powder
curry leaves/limro
1/4 tsp.
garlic paste
1 tsp.
mustard seeds
1 level tsp.
tomato paste/puree
green chili
red chili
2 tbsp.
chopped coriander
juice of 1 lime
(2 tbsp.)
1 tbsp.
Oil for deep frying
Batter Ingredients
1 cup
gram flour
1/2 tsp.
1/4 tsp.
red chili powder
1/2 cup
(or as needed to form a medium thick batter)

Boil the potatoes until tender, then peel and mash them. Set them aside.

In a bowl mix the salt, red chili powder, turmeric, cumin powder and lemon juice.

In a small pan, heat the oil on low and then add the mustard seeds and chopped curry leaves.  When they splutter, add the tomato paste, chopped chilies and garlic paste.  Stir quickly and turn off heat, then add in the mixture of the remaining ingredients.  Give it a quick mix.  Pour this aromatic spice mixture into your mashed potatoes.  Mix together until evenly combined.  Taste and adjust salt/chili if needed.

Shape the mashed potatoes into round balls.  Cover and set aside.

Mix the batter ingredients, starting with the dry ones and then gradually adding water and mixing until smooth medium-thick batter is formed.

Heat oil in a deep frying pan or wok. Dip the potato balles in the batter and coat them and then gently lower them into the hot oil. Do a few at a time, do not over-crowd the pot.  Fry until the coating is crisp and golden.  Remove and drain on paper towels.  Repeat until all are done.

Serve with dips/chutneys of your choice.  I have served them here with green chutney, tamarind chutney and what I like to call ’the bomb’.

Enjoy!  :)

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