Wada pav and batata wada are the two most common street foods in Maharashtra. The basic content of the to snacks are same and the main thing being the wada. The wada is actually a deep fried potato cutlet with thick gram floor covering. Batata wada is the only cutlet part and the wada pav is the cutlet served with bread.
Batata wada recipe
- 2 Cups besan
- 3/4 lb Potatoes
- 2 tbsp Grated coconut
- 4 Onions, chopped finely
- 4 Green chillies
- 4 Cloves garlic
- Sugar to taste
- Juice of one lime
- A few sprigs coriander leaves, chopped
- 1 tsp Mustard seeds
- A small piece ginger
- 1 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 tsp Cumin seeds
- A pinch of baking soda
- Oil for deep frying
- Water as required
- Salt to taste
How to make Batata Vada:
- Cook potatoes into the Pressure cooker until soft.
- Peel and mash them, keep aside.
- Grind green chillies, garlic and ginger together to make a fine paste.
- Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
- Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
- Remove it from the heat and add it to the potato mixture.
- Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
- Add a tsp of hot oil to the batter.
- Make small balls from the potato mixture.
- Dip each ball in the batter and deep fry until golden brown.
- Serve hot batata vada with chutney or tomato sauce.
Wada Pav recipe
Serving size – 4
- 6-8 medium sized boiled potatoes
- 2 cups gram flour (besan)
- oil for frying
- pav ( A kind of bun) – If pavs are not available, you can use any other bun.
- Choose the ones which do not taste sweet.
- 1 small piece ginger,
- 4-5 flakes garlic,
- 4-5 (or more) green chilies,
- 1/2 cup coriander leaves (chopped),
- 1 tea spoon turmeric powder,
- curry leaves,
- 1 teaspoon mustard seeds,
- 2 teaspoon oil
- Grind ginger, garlic and green chilies together into a paste.
- Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.
- Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
- Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
- Pour this tempering on the mashed potatoes and mix gently.
- Make small balls of mashed potato mixture. (You can flatten the balls if you like)
- Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
- Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
- Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
- For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.