POATO VADA

Potaya Vada (more commonly spelled as Batata Vada) is a popular Indian street food originating from Maharashtra. It’s a spicy mashed potato filling coated in a gram flour (besan) batter and deep-fried until golden and crispy. It’s often served with chutneys or sandwiched in a pav (bread roll), like a spicy Indian burger—known as Vada Pav.

Here’s a basic recipe if you’re looking to make it:

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🥔 Potaya Vada / Batata Vada Recipe

Ingredients:

For the Potato Filling:

• 3–4 medium potatoes (boiled and mashed)

• 1 tbsp oil

• 1/2 tsp mustard seeds

• 1/2 tsp turmeric powder

• 1–2 green chilies (finely chopped)

• 1 inch ginger (grated or paste)

• 4–5 garlic cloves (crushed)

• Salt to taste

• Fresh coriander leaves (chopped)

• Juice of 1/2 lemon (optional)

For the Batter:

• 1 cup besan (gram flour)

• 1/4 tsp turmeric

• 1/2 tsp red chili powder

• A pinch of baking soda (optional)

• Salt to taste

• Water (as needed)

• Oil (for deep frying)

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Instructions:

1. Prepare the Filling:

• Heat oil in a pan. Add mustard seeds and let them crackle.

• Add hing, green chilies, ginger, and Sauté for a few seconds.

• Add turmeric and mashed potatoes. Mix well.

• Add salt, coriander leaves, and lemon juice. Stir everything and let it cool.

• Make lemon-sized balls from the mixture.

2. Prepare the Batter:

• In a bowl, mix besan, turmeric, chili powder, salt, and a pinch of baking soda.

• Add water slowly to make a thick, smooth batter.

3. Fry the Vadas:

• Heat oil in a deep pan.

• Dip each potato ball in the batter and coat it evenly.

• Deep fry on medium heat until golden brown.

• Drain on paper towels.

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🥄 Serve with:

• Tamarind chutney

• Green chutney

• Inside a pav (Vada Pav style)

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