Achari Batata Vadas

Directions

Prepare Batata Vada

• Peel and mash the boiled potatoes. Heat oil in a heavy-bottomed wide pan. Once hot, add mustard seeds and let them pop. Then add hing and curry leaves.
• Sauté for a minute. Add mashed potatoes, National spices, National Crushed Pickle, and chopped cilantro leaves.
• Mix well till everything is incorporated well. Cook for 2-3 minutes, then take the potato mixture off the flame.
• Set it aside to cool completely.
• Once cooled, divide the potato mixture into 12 equal portions and make smooth vada balls.

Fry Batata Vada

• Heat oil in a Cauldron over medium heat. Once the oil is hot, take 1 ½ teaspoon of hot oil, National Salt, National Red Chili, baking soda, and water and add it to the gram flour. Beat it well.
• Now, take one potato ball and dip it into the besan batter.
• With the help of a spoon, lift the batter-coated ball and carefully add it to the hot oil.
• Do not crowd the Cauldron; fry a few Vadas at a time. Keep moving them around the pan for even browning.
• Once browned from all the sides, remove them using a slotted spatula—transfer batata Vada from the Cauldron to a paper towel-lined plate.
• Repeat the process until all the batata Vadas are fried.

Assemble Batata Vada

• Assembling Vada pav is very easy once you have Vadas, pav, and chutneys ready. To assemble the Vada pav
• Slice each pav halfway through the center (do not slice it thoroughly). It should still be secured and connected at one end.
• Toast the pav with some butter on a skillet.
• Apply green chutney on one side and tamarind chutney on the other side of the pav.
• Place the fried vada in the center. Gently press the top part of the pav over the vada.
• Serve immediately with more chutney and fried green chilies on the side.