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Batata Vada
🇮🇳 Indian Vegetarian

Batata Vada

🇮🇳 Indian

Crisp outside, cloud-soft inside — the fried half of every great south Indian breakfast. About 40 minutes from fridge to table. About 40 minutes from fridge to table.

Prep 25 min Cook 15 min Serves 3 Easy

Ingredients

  • Ginger1 tsp
  • Green Chili1
  • Vegetable Oilfor frying
  • Rice1 cup, soaked
  • Potato3
  • Curry Leaves1 sprig
  • Gram Flour1 cup

Instructions

  1. 1

    Soak the rice until plump, then grind to a thick, airy paste with minimal water — a fluffy batter fries up hollow.

  2. 2

    Beat in salt, green chili, ginger and curry leaves.

  3. 3

    Shape into rings or patties with wet hands.

  4. 4

    Fry at 175°C until deep gold and crisp, 3-4 minutes a side; drain well.

  5. 5

    Serve with sambar and coconut chutney while impossibly hot.

Chef's tip

Everything in the tiffin family is eaten hot; time your serving, not your cooking.

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Watch how it's made

Video: Batata Vada - Street Style Snack with Tips & Tricks | Aloo Batata Vada 2 in 1 Snack · on YouTube