Ek plate batata wada please!

Its been a while that I had eaten wada-paav, the most awesomest street food of Mumbai! I remember the time when it was sold only for a rupee and every street corner had a lahri or shop selling them. And oooooh, with the spicy hot garlic chutney, it was like heaven! Of course, the heaven where the eyes and nose were watering but the wada was still delightful!! The joy would be compounded, if out of nowhere, it would just start to rain!

ohh … those wonderful childhood moments!

So here they are, back again, by popular demand (mine and my BH’s, namely) … tada!

Wada Ingredients:

2-3 large potatoes, boiled, peeled and mashed
2 medium onions finely chopped
2 small green chillies finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 lime
Few curry leaves

Batter Ingredients:
2 cups besan flour
1 tsp red chilli powder
1 pinch baking soda


1. Boil, peel and mash the potatoes and set them aside.
2. In a pan, add some oil, add the mustard and cumin seeds until they splutter. Add the curry leaves, ginger garlic paste and onions and green chillies. Let cook for 2-3 minutes.
3. Add the salt and turmeric and then the mashed potatoes and combine and leave it on low for 3-4 minutes, Add lemon/lime and stir until its all well combined.
4. Turn off heat and let cool.
5. Once you can handle the mashed potato mixture, gently make small balls and set aside to prepare the batter.

6. For the batter, add the besan, salt, chilli powder, baking soda in a bowl. Slowly add water to form a consistent flowing paste. Not too runny, not too thick 🙂 Like pancake batter.

7. Now is the time for the final frying step. Heat oil for deep frying in a large vessel. Dip one of the wada balls into the batter, cover it on all sides, allow excess batter to fall off and then place it carefully in the vessel for frying. Make sure oil is hot, so the potatoes do not seep in excess oil while just sitting there.
8. Fry for about 3 mins on one side and then turn them over and fry until they are golden brown.
9. Remove and set them on a napkin or something to get rid of excess oil.
10. Serve with green coriander chutney, or tamarind chutney or garlic chutney or simple mango pickle!





~ by kharasmithaas on October 12, 2011.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: