Bataka vada
Prep Time:
15 minutes
|
Cook Time:
20 minutes
|
Ready In :
30 minutes
|
Ingredients
For filling
- 2 cups boiled and mashed potatoes
- 2 tsp ginger-green chilli paste
- 1tsp garlic paste (optional can avoid)
- 1/4 tsp turmeric powder (haldi)
- 1/4 tsp garam masala
- 1 tbsp sesame seeds (til)
- 1/2 tbsp sugar
- 1 tsp lemon juice
- 2 tbsp chopped coriander (dhania)
- Pomegranate seeds(optional)
- salt to taste
- 1 cups besan (bengal gram flour)
- a pinch soda bi-carb
- salt to taste
- 1/4 tsp red chilli powder
- oil for deep-frying
Directions
1. Add the ginger-green chilli paste, garlic paste, turmeric powder, garam masala, sesame seeds, lemon juice, potatoes, sugar and salt, mix well. Lastly add Pomegranate seeds if needed.
2. Divide the mixture into 12 to 15 equal portions.
3. Roll out each portion into a round and keep aside.
4. Prepare the batter or outer covering by mixing besan, salt and red chillipowder in a deep bowl.
5. Make sure to add pinch of soda bi carb when you are ready to fry.
6. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep fry a few at a time on a medium flame, till they turn golden brown in color on all the sides.
7. Drain on absorbent paper
8. Slice the pav, apply imli chutney, garlic chutney, put bataka vada sandwiched in the pav and Enjoy!!.
2. Divide the mixture into 12 to 15 equal portions.
3. Roll out each portion into a round and keep aside.
4. Prepare the batter or outer covering by mixing besan, salt and red chillipowder in a deep bowl.
5. Make sure to add pinch of soda bi carb when you are ready to fry.
6. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep fry a few at a time on a medium flame, till they turn golden brown in color on all the sides.
7. Drain on absorbent paper
8. Slice the pav, apply imli chutney, garlic chutney, put bataka vada sandwiched in the pav and Enjoy!!.