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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Batata Vada Recipe

Batata Vada Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Batata Vada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups medium russet or Yukon potatoes (peeled and cubed); 2 tbs vegetable oil (for tempering and mixing); 1 tsp mustard seeds; 1 tsp cumin seeds (optional); 1 pinch asafoetida (hing); 1 tsp turmeric powder; 2 pieces green chilies (finely chopped); 0.25 cups fresh cilantro (finely chopped); 1 tsp ginger (grated); 1.25 tsp salt; 1 tbs lime or lemon juice; 1.5 cups gram flour (besan); 2 tbs rice flour (for crispiness, optional); 0.25 tsp baking soda (optional, for lighter batter); 0.25 tsp turmeric powder; 0.5 tsp red chili powder or paprika; 0.5 tsp salt; 1 cups water (to make batter); 0.5 cups dry bread crumbs or semolina (rava/sooji) for rolling (optional); 2 cups neutral frying oil (vegetable, peanut, or sunflower)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h

Serves6

A fried savory snack, round in shape, with a filling that includes spiced mashed potatoes, green chilies, and herbs, coated in gram flour batter.

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Ingredients

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Potato filling

4 cups medium russet or Yukon potatoes (peeled and cubed)

2 tbs vegetable oil (for tempering and mixing)

1 tsp mustard seeds

1 tsp cumin seeds (optional)

1 pinch asafoetida (hing)

1 tsp turmeric powder

2 pieces green chilies (finely chopped)

1/4 cups fresh cilantro (finely chopped)

1 tsp Ginger (grated)

1 1/4 tsp Celtic sea salt

1 tbs lime or lemon juice

Batter and coating

1 1/2 cups gram flour (besan)

2 tbs rice flour (for crispiness, optional)

1/4 tsp baking soda (optional, for lighter batter)

1/4 tsp turmeric powder

1/2 tsp red chili powder or paprika

1/2 tsp Celtic sea salt

1 cups water (to make batter)

Coating / Frying

1/2 cups dry bread crumbs or semolina (rava/sooji) for rolling (optional)

2 cups neutral frying oil (vegetable, peanut, or sunflower)

Method

Potato filling

Cook potatoes

Place the peeled and cubed potatoes in a pot, cover with salted water, bring to a boil, and simmer 12–15 minutes until very tender. Drain thoroughly and let steam-dry for 2–3 minutes.

Mash potatoes

While still hot, mash the potatoes until smooth with a potato masher or fork. Set aside in a mixing bowl.

Temper spices

In a small skillet, heat 2 tablespoons oil over medium heat. Add mustard seeds; when they begin to pop, add cumin seeds (if using) and a pinch of asafoetida. Sauté for 10–15 seconds until fragrant, then remove from heat.

Combine filling

Pour the tempered oil and spices over the mashed potatoes. Add turmeric, chopped green chilies, grated ginger, chopped cilantro, 1 1/4 tsp salt, and lime juice. Mix thoroughly until evenly combined. Taste and adjust salt or chili. Let the mixture cool enough to handle (10–15 minutes).

Form balls

Divide the filling into 12 equal portions and shape each into a smooth round ball (about golf-ball size). If mixture is sticky, wet your palms lightly to shape. Keep the balls covered with a damp cloth while you prepare batter and oil.

Batter and coating

Make batter

In a bowl, whisk together besan, rice flour (if using), baking soda, turmeric, red chili powder, and 1/2 tsp salt. Gradually add about 1 cup water while whisking to form a smooth, lump-free, medium-thick batter that coats the back of a spoon. Adjust water to reach a consistency like single-cream to pancake batter.

Prepare coating

If using breadcrumbs or semolina: place them in a shallow dish. This will be used after dipping balls in batter to give extra crunch and help batter adhere.

Coating / Frying

Heat oil

Pour 1.5–2 cups neutral oil into a deep, heavy skillet or small kadai to a depth of about 2–3 inches. Heat over medium heat until oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise slowly without browning immediately.

Assemble for frying

Working with 2–3 potato balls at a time, hold a ball, dip it fully in the gram-flour batter to coat, let excess drip back into the bowl, then roll it in breadcrumbs or semolina (if using) to coat evenly. If not using crumbs, proceed directly to frying after batter drain.

Fry vadas

Gently slide battered balls into hot oil, reducing heat slightly if oil spatter is vigorous. Fry in batches, turning occasionally, until evenly puffed and golden brown on all sides, about 4–6 minutes per batch depending on size and oil temperature. Maintain a steady medium heat so the batter cooks through without burning. Do not overcrowd the pan.

Drain and rest

Using a slotted spoon, transfer cooked vadas to a rack or a plate lined with paper towels to drain excess oil. Let rest 2–3 minutes before serving so they firm up slightly.

Serving

Serve hot or warm with green chutney (mint-coriander), tamarind chutney, or ketchup. Batata vada also works inside pav (bread roll) to make a vada pav.