Greetings beautiful people! today I’ll show you how to make vegan Batata Vada (potato cutlets), in this great recipe brought to you by the legendary Sara Shlomo the 86 year old chef! this vegan batata vada is so addictive that even though it’s an appetizer, you’ll keep going for it until you can’t even eat the mains!
Batata vada is a popular snack that originated in the Indian state of Maharashtra. It is made by mashing boiled potatoes with spices, forming them into balls or patties, coating them with a batter made of chickpea flour, and deep-frying them until crispy and golden brown. Batata vada is typically served with chutney or sauce and is enjoyed by people of all ages
Watch the video on how to make Vegan Batata Vada
The history of batata vada can be traced back to the 1960s when it was first introduced by street vendors in Mumbai. It quickly became popular due to its affordability and delicious taste. Batata vada soon became a staple food in the city and spread to other parts of India.
One of the reasons why batata vada became so popular is because of its versatility. It can be eaten as a snack, a side dish, or even as a main course. In fact, many people in India enjoy batata vada as a filling for sandwiches or as a topping for pav bhaji, a popular street food dish in Mumbai.
Over the years, batata vada has undergone various changes and adaptations to suit different dietary requirements. For instance, many people who follow a vegan diet have come up with creative ways to make batata vada without using any animal products. you don’t actually need eggs to bind the potato mixture as you’ll see in this video.
Batata vada is not only a delicious snack but also a nutritious one. Potatoes are a rich source of carbohydrates, dietary fiber, and essential vitamins and minerals. They are also low in fat and calories, making them an ideal food for people who are trying to lose weight or maintain a healthy diet.
Traditionally, Indian recipes use Ghee which is clarified butter, in this recipe we will be using vegetable oil.
The spices used in batata vada also offer numerous health benefits. For instance, cumin is known to aid digestion and improve immunity, while turmeric has anti-inflammatory and antioxidant properties that can help prevent various diseases.
Moreover, the chickpea flour used to make the batter is a good source of protein, dietary fiber, and essential minerals such as iron, magnesium, and zinc. It is also gluten-free, making it an ideal alternative for people with celiac disease or gluten intolerance.
In addition to its nutritional benefits, batata vada has cultural significance as well. It is often served during festivals and celebrations, such as Ganesh Chaturthi, a 10-day festival in honor of the Hindu god, Ganesha. Batata vada is also a popular snack during weddings and other social gatherings.
In conclusion, batata vada is a delicious and versatile snack that has a rich history and cultural significance in India. Its popularity has spread beyond the country’s borders and is now enjoyed by people around the world. The dish has also undergone various adaptations to suit different dietary requirements, including veganism. By using plant-based ingredients, batata vada can be made not only tasty but also nutritious and healthy.
Vegan Batata Vada
Ingredients
Filling
- 1 KG Potatoes cubed and boiled until semi soft
- 2 onions chopped
- To taste Green Chillies finely chopped
- 1 Large teaspoon Ginger finely chopped
- 2 large teaspoons Garlic finely chopped
- 7 Curry leaves ripped to pieces
- 2 teaspoons whole cumin
- 2 teaspoons black mustard seeds
- 1 cup Cilantro / Corriander finely chopped
- 1 teaspoon salt
- 2 teaspoons Ajwain seeds (not a must if you can't find)
- 2 teaspoons Turmeric
The Batter
- 500 Grams Chickpea / Gram Flour
- 1 tablespoon Rice flour
- 1 teaspoon Turmeric
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ajwain optional
- 1 teaspoon ground cumin
- Water until you have a gloopy/creamy consistency
Instructions
Potatoes
- Peel and cube the potatoes
- Boil the potatoes for 8 minutes until you can poke with a fork but they don't break, they need to be just stiff enough not to crumble when poked.
- set aside and prepare a pan with oil
Filling
- Fry onions until golden brown
- Add in the green chilli, garlic and ginger and stir
- Add in the dry spices for the filling
- once all the flavours are combined, add in the potatoes
- after a few minutes add in the cup of cilantro / corriander
- stir and set aside to cool down
Batter
- in a bowl, add in the flour and spices with a pinch of salt
- slowly add in the water and stir until you have a batter
Putting all together
- Roll the potato mix into golf sized balls
- Dip the potato balls and cover in the batter.
- Use a tablespoon to work with these, the smooth texture will aide in giving it the round shape as opposed to teardrop shapes.
- Fry until golden and serve with your favourite chutney!
