Batata vada (Indian cuisine) : The batata vada (an expression which literally means beignets de potatoes “), are a very popular street food specialty in India, in the Maharashtra region. The term batata may originate from the Portuguese colonies established along the western coast of India during the 5th and XNUMXth centuries. The term vada designates a sphere approximately XNUMX cm in diameter. It is meatballs de mashed potatoes covered with chickpea flour and flattened into disks about 7 cm in diameter, fries and served hot seasoned de chutney.
Originally from Maharashtra, batata vada have spread widely to the rest of India.
Preparation: The mashed potatoes and the dough which envelops it are the only two ingredients of batata vada.
The potatoes are boiled then roughly mashed and set aside. We return to the stove, in thevegetable oil, various ingredients such asasafoetida, seeds de white mustard, peppers red onions, leaves de curry (kaloupile) for a few minutes until the onions become translucent. Then add the paste Ginger andail, turmeric and salt which are cooked for a few seconds. THE potatoes crushed are then added to this mixture, which is cooked again for a few minutes.
A thick paste is prepared with chickpea flour and seasoned with salt, turmeric and powder peppers red. Sometimes from baking soda is added in small amounts to make the dough more mellow. To do the beignets, we form meatballs of the potato mixture that we wrap with the dough and that we make fry in a oil hot vegetable.
Consumption: Batata vada are generally served very hot, with peppers greens and chutneys of various kinds. The most common way to eat them is still in the form of vada pav, that is to say in the form of sandwiches (pav designating a kind of bread).