Batata Vada:

 Batata Vada is a popular Indian street food snack from Maharashtra, consisting of spiced mashed potatoes coated with gram flour batter and deep-fried until crispy. It's often served with chutney or stuffed inside pav (bread rolls) to make Vada Pav. Here's a recipe to make Batata Vada at home:

Ingredients:

For the potato filling (Batata Vada mixture):

- 4 medium-sized potatoes, boiled, peeled, and mashed

- 2-3 green chilies, finely chopped (adjust according to taste)

- 1 tablespoon ginger, grated

- 2-3 cloves garlic, minced

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- 8-10 curry leaves, chopped

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust according to taste)

- 1 tablespoon lemon juice

- Salt to taste

- 2 tablespoons chopped coriander leaves

- 1 tablespoon oil

For the gram flour batter:

- 1 cup gram flour (besan)

- A pinch of turmeric powder

- A pinch of baking soda (optional)

- Salt to taste

- Water, as needed

For frying:

- Oil for deep frying

Instructions:

1. Prepare the potato filling (Batata Vada mixture):

   - Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

   - Add asafoetida, chopped green chilies, minced garlic, and grated ginger. Sauté for a minute until fragrant.

   - Add chopped curry leaves and sauté for a few seconds.

   - Add turmeric powder, red chili powder, and salt. Mix well.

   - Add the mashed potatoes to the pan and mix until well combined with the spices. Cook for 2-3 minutes, stirring occasionally.

   - Add lemon juice and chopped coriander leaves. Mix well and cook for another minute. Remove from heat and let the mixture cool down slightly.

2. Prepare the gram flour batter:

   - In a mixing bowl, combine gram flour, turmeric powder, baking soda (if using), and salt. Mix well.

   - Gradually add water to the gram flour mixture, whisking continuously, until you get a smooth batter with a thick pouring consistency. Ensure there are no lumps in the batter. Set aside.

3. Shape and fry the Batata Vada:

   - Divide the cooled potato mixture into equal-sized balls and shape them into round or slightly flattened patties. Set aside.

   - Heat oil in a deep frying pan or kadai over medium heat.

   - Once the oil is hot, dip each potato patty into the prepared gram flour batter, ensuring it's coated evenly.

   - Carefully drop the coated potato patty into the hot oil and fry until golden brown and crispy on all sides. Fry in batches, if necessary, to avoid overcrowding the pan.

   - Once fried, remove the Batata Vada from the oil using a slotted spoon and drain excess oil on paper towels.

4. Serve hot Batata Vada with green chutney, tamarind chutney, or tomato ketchup.

Enjoy the delicious and crispy Batata Vada as a snack or as part of a meal!