Lemony Batata Vada (and a Mushy Pea variation)

My husband and I the other day were discussing how anything is more fun if you just add a samosa to it. (Yes, you’re right, we’re of that age.) But the same can be said of batata vadas. You know the feeling – some days, only the promise of a wada-pao at 4:00 p.m. can get you to work. What makes a great vada though? It’s got to be hot. The batter outside should be crisp (with a couple of browned, crumbly tentacles of batter still attached), all encompassing with a gentle yield. Inside, the filling must be the right blend of spicy with the herbs elevating the mashed potato. Then you get your cup of tea, maybe some dry garlic chutney and there you have it – a little piece of sunshine on a rainy day.   

Filling:

4/5 large potatoes, boiled and mashed

½ cup chopped mint leaves

½ cup chopped coriander leaves

Chopped green chilies

½ cup finely minced onion

Jeera seeds – 2 tsp

Rye seeds – 2 tsp

Curry leaves – 8

Hing - pinch

Ginger-garlic paste – 1 tsp

Juice of 2 lemons

Salt to taste

Batter:

Besan – 1 cup

Rice flour – ½ cup

Pinch of baking powder

Salt – 1.5 tsp

Coriander seed powder – 2 tsp

Jeera powder – 2 tsp

2 tsp chili powder

Method for LBV: Let the rye and jeera seeds spatter in hot oil, add a pinch of hing, then sautee the curry leaves, onion and ginger garlic paste until the onion is translucent. Add the mashed potatoes. Fork around to combine. Then turn the heat off, fold in the fresh herbs and the lemon juice, check for salt and leave covered in the hot pan (but with the gas off) for about 10 minutes. When cool enough to handle, roll the mixture into globes or 1 cm discs.

Variation: Minty Mushy Peas Batata Vada

1 large boiled potato, mashed

1 cup fresh mint, chopped

½ cup fresh parsley chopped

2 tbsp minced onion

1 tsp butter

1 cup green pea puree

Fresh green chili to taste (optional)

Salt to taste

Method for MMPBV: Just combine all the ingredients above and roll the mixture into small globes.

To Batter and Fry: Make the batter (it should be thick enough to coat the balls evenly). Heat oil in a heavy bottomed wok until a small drop of batter dropped in, rises sizzling, to the surface very quickly. Now gently dip the potato or pea globes into the batter and again, gently drop them into the hot oil. Don’t put too many in at a time. Let them fry on a brisk heat until golden. Drain – watch the rain – eat.