Saturday, 7 June 2014

Bombay Vada

Bombay Vada (of the famous Batata Vada) is one of the most delicious and mouth watering vada that ever exists (our opinion). There are hardly any places that serve authentic batata vada in Delhi NCR. We tried making our own version of it, and it turned out great. 

Serves: 2
Preparation: 20 minutes
Cooking time: 20 minutes


For the stuffing:
  • Oil - 2 tbsp.
  • Boiled potatoes - 3 mashed
  • Green chilies - 2 finely chopped
  • Onion - 1 finely sliced
  • Jeera / cumin - 1/2 tsp.
  • Green Chilies - 2, finely chopped
  • Ginger - 1/2 tsp. grated
  • Salt - to taste
  • Dry mango powder / amchoor - 1/2 tsp.
  • Dry red chilies - 2
  • Mustard seeds - 1/2 tsp.
  • Turmeric - 1/2 tsp.
For the layer:
  • Besan - 2 tbsp.
  • Water - to make a paste
  • Oil - to deep fry
  • Ajwain - 1/2 tsp.

For the layer:

  • In a bowl mix besan with water and ajwain till the consistency is thick enough to coat the bombay vada well.
For the stuffing:
  • In a kadai, add oil and allow to heat.
  • Once the oil is hot enough, mustard seeds and dry red chilies and saute till the mustard seeds crackle. 
  • Now add the onions, green chilies and the  grated ginger and saute till the onions are soft and ginger is cooked.
  • Add turmeric, salt and dry mango powder and saute for 30 seconds.
  • Add the mash boil potatoes and mix well. Keep aside and allow to cool down.

Getting it together:

  • Once the stuffing has cooled down, make small balls of the potatoes.
  • Coat the potato balls with the layer prepared with besan. Make sure that the layer is evenly coated and there is no place left
  • Deep fry till golden brown. 
  • Serve with you favourite chutney.