Batata Vada Pao

Okay, this is what I called an occasional indulgence. Something that you reward yourself with when you've been good :) A good day at work also counts ;)

Batata Vada is a spiced potato ball that is dipped into a spiced gramflour batter and then deep fried. It is then served on its own, with a chutney or with bread. Not just ordinary bread but a bun (pao) that's been split into half. On the inner side (Side A), you slather some garlic-chili chutney (pungent) and on the other side (Side B) is a date-tamarind chutney (sweet). This hot vada is then placed on one of the inner sides of the bun and then shut so that the chutneys coat the vada. You bite into this bun and the burst of flavours are what make you go for a second one...and a third one. The good thing is that when you make this at home, you have quality control and you can control the size of the vadas.

You are probably wondering what the origin of  this delicacy is so here's a little bit of information -
Vada Pao is a street food delicacy that is so popular in Mumbai (Bombay), India's commercial capital that it's unofficially called the "City Dish". Several companies (big and small, national and international) tried to make their own versions. They failed. This is so popular because it's simple. No fuss, no dressing up. Just delicious food on your plate. Tempted? Good! Let's get cooking!

Note - I have split the recipe up this time to make it simple for you. The first part deals with the potato balls (vadas) and the chutney - both are make-ahead. 
The next part is about the batter you need. 
After that, is the serving recommendation.
Let me know if you get stuck or lost. 

Ingredients

For the  batata vadas (make ahead) -

6 mid sized potatoes boiled, peeled and mashed
3 green chilies, chopped finely
4 cloves garlic peeled & mashed to make a paste
1/2 inch ginger peeled & then mashed to make a paste
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
10 gms coriander leaves washed and chopped finely
Salt to taste
Half Lime
1 teaspoon cooking oil (I use sunflower)

Method: 
In a vessel, add the oil. Once it heats up, add the mustard seeds, asafoetida powder, green chilies, garlic and ginger paste.

Stir fry this till the raw smell of garlic & ginger goes away. Takes about 8-10 minutes.

Add the mashed potatoes next and stir them in well.

Add the coriander leaves and mix. Add salt and squeeze the lime.

Mix.

Keep aside for twenty minutes.

When its cool enough to handle, shape into balls. Not too big, not to small.

Keep aside till you are ready to fry.

You can make this up to a day in advance and keep in the refrigerator. Make sure you cover it with a cling wrap film once the mix is cool.


Date - Tamarind Chutney (make ahead)
4 seedless dates
1/2 teaspoon tamarind pulp dissolved in 8 tablespoons hot water for 20 minutes (boil the water first then add the pulp). Discard the fibrous mass that remains.
1 teaspoon grated jaggery
1 teaspoon cumin powder
Salt to taste
Extra water if needed for grinding

Method - Grind the above ingredients. The chutney should have a watery consistency.

For the batter (before frying) -
1. 5 tea cup chickpea flour (besan)
1/2 teaspoon turmeric powder
1/4 teaspoon mild red chili powder
Salt ( I add 1/2 teaspoon)
1/2 - 3/4 teacup water

Method : Mix the above well so there are no lumps. The consistency of the batter should be thick so that the balls can be coated with this batter. Adjust the amount of water accordingly.

Frying
Take  a deep frying pan, add oil.

Once hot (put a drop of gram flour in it to test. It should rise up steadily), dip a potato ball (vada) into the gramflour batter till its well-coated. Slowly & carefully release it in the hot oil. Make sure the vada is well-fried from all sides. The colour of the coating will be a darker shade of yellow. Take the fried vada out and allow to drain on a paper towel till you fry the others.

For serving -
6 Buns slit into half
Garlic- red chili chutney - available at Indian stores all over*.
Date-Tamarind Chutney recipe above

*If you can't find this, let me know so I can write down a quick and simple recipe for you.

As mentioned in the introduction, split the buns. Slather one side with the garlic- red chili chutney and the other side with this date-tamarind chutney.

Place the batata vada (or two vadas in if you go with smaller ones). Shut the bun and enjoy!

Don't forget to tell me how they turn out!
Enjoy!