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Vada wise
This quintessential street food is great for a rain-drenched afternoon  VADA
is arguably the most ancient of Indian snacks. Vadak
finds mention in the Vedic literature. But make no mistake. Batata
vada isn’t even a distant relative of that noble ancestor. Vada
in North and South India is prepared with lentils and this one, as the
name indicates, is fashioned out of good old alu.
Batata vada has
conquered the palate of Mumbaikars and Punekars to an extent that it
has triggered major political battles or shows of strength. Shiv Sena
organises batata vada championships regularly that has many
enthusiastic participants.
It is amazing how a
no-frills Plebian snack inspires so much innovation. Some play around
with chillies. Others offer bone dry, not a drop of residue oil stuff.
There are vendors who
rely on crispy batter and so on. At these events, the vada must
outshine others on its own. No accompaniment, not even fresh from the
oven mini-loaf, the pav, can support it. An interesting thing
is that vada is quintessential street food seldom cooked at home. We
think neither samosa nor pakora, it blends the best of
both and is great for a rain-drenched afternoon.
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Batata
Vada
 Ingredients
Potatoes (boiled, mashed) 500 gm
Oil 6 tbsp
Garlic paste 2½
tsp
Ginger paste 2½
tsp
Green chilli
paste 1½ tsp
Turmeric powder
¾ tsp
Lemon juice 2½
tsp
Coriander
(chopped) 2 tbsp
A pinch of
asafoetida
Salt to taste
Oil for
deep-frying
The
Batter
Bengal gram
flour 1 cup
Cumin powder 1½
tsp
Method
Heat the oil in a pan.
Then add garlic paste and fry for about two minutes. Now add the
remaining ingredients, except oil for deep-frying and cook for
another two minutes.
Remove from
heat and keep aside. Take the garlic mixture and mash the
potatoes in it. Divide this mixture into walnut size balls. Mix
all the ingredients together for the batter, and add some water
to obtain a thin batter.
Heat oil in a
pan. Dip potato balls in the thin batter before transferring
them into the pan. Deep-fry on medium heat till golden brown.
Remove and drain the excess oil
on an absorbent kitchen towel. Enjoy!
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