BATATA WADA

INTRODUCTION

INGREDIENTS

Batata wada is a savory which is extremely popular in Gujarat, Maharashtra and western India as whole. It is very easy to make and it tastes fantastic even with very simple spices which are used Batata Wada is usually eaten with spicy sweet sour Tamarind / Khajur Chutney or plain Tomato Sauce.

( For five people one helping of about five Wadas each) 

FOR THE STUFFING
1 Kg. Potatoes of Thick skin variety
1 Small Bunch of Kothumalli
5 Nos. Green chillies finely chopped
2" Ginger piece finely sliced
1/2 sp. Turmeric powder (optional)
2 Sp. Garam Masala
2 Sp. Lime Juice
3 to 4 Sp. Sugar
1 Sp. Asafoetida (perangayam)
Salt to taste
Other optional stuffings like Raisins, Dates, etc. can also be added

FOR THE BATTER
400 Gms. Besan/ Kadalai maavu
1 Sp. Perangayam/ Hing
2 Sp. Chilli Powder
3/4 Sp. Turmeric Powder
2 spoons Salt
Water to make thick Batter like Dosai.
500 ml of cooking oil for frying

METHOD OF PREPARATION

For the stuffing, first steam cook potatoes in a pressure cooker. Remove the skin and let it cool. Now add, salt, Kothumalli, Green chillies and Garam masala, Lime Juice, Sugar and salt, perangayam and slowly mix the ingredients thoroughly .Don't make a paste type thing of the whole mass. The stuffing should not be totally smooth. Let the potatoes be mashed to 1/4th inch size . Once all the ingredients are mixed , taste for salt and other things. Add anything you want at this stage. Now take a big plate, smear some oil on the surface and start making small urundais (Balls) of the Potato stuffing and place in the plate. Try making all of them of even size. Rub some oil on your palms to avoid potato sticking to your palms. Keep aside. 

PREPARATION OF THE BATTER Take Kadalai Maavu  (Besan) in a wide mouth vessel , add salt, Chilli powder, Hing, Turmeric powder and mix very well. Now start adding water in small quantities and start making the batter. When you reach Dosai  Maavu consistency, stop and taste for salt and other ingredients. 

GRAND FINALE Dip the Potato stuffings in the batter and fry in a Kadai till golden brown. Please make sure that you do not drip the potato stuffing in oil much as it will leave a lot of Bundi like things burning in the oil for frying. Take care not to over fry on a high flame. All the deep frying should be done only at a medium flame. The frying of Batata Wada should be done after all the food is cooked .This is to ensure that the guests get steaming Batata Wadas. Serve with Tomato sauce to Sweet Sour Chutney. 

If you want to serve only hot Wadas, under fry the Wadas about an hour or two before the lunch or dinner. Re-fry them again on medium flame or micro it just before you serve the guests.

Enjoy!!! 
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