Diet Batata Wada/Potato Wada

Diet Batata Wada/Potato Wada

By NamakShamak
  • Serves: 15
  • Prep Time: 20 Minute
  • Cooking: 10 Minute
  • Calories:




Many of us have a fascination with anything that pairs up with the word “Diet” or “Healthy” or the new entrant “Baked”especially when it comes to food or snacks… Our leading snack brands have therefore decided to cash on it! with smart marketing tactics(wish they put in atleast half the efforts in researching on the recipes and taste of their snacks and on making them actually healthy as much as they advertise about).. Be it those baked potato chips or those snacks which say “with cereals ,ragi oats…etc”…everyone is on the run to lure the consumer,who has suddenly become conscious about eating healthy (thanks to the media that worships size  zero goddess) But I believe any diet or healthy or low calorie can be made only at home, cause then you can be sure of how much oil has been added,what ingredients you are using and how much you are using. As they say “Trust No One other than You” So when you decide to indulge , atleast you know how much ! With the above mantra in mind,here’s a classic Mumbaiya snack revisited! The favourite of every Mumbaikar on the run!

 

Ingredients For the Batata/Potato Subji/Filling ( You can use this same recipe for making the deep fried wadas as well):

2 Medium Potatoes boiled ,peeled and diced

2-3 Green Chillies

5-7 Cloves Garlic

1 Inch Ginger peeled

1 tsp Turmeric

3/4 tsp Namak Shamak

1 tsp Mustard seeds

1 tsp Cumin seeds/Jeera

1 tsp Ajwain

2-3 Curry leaves

2 tbsp Chopped Coriander Leaves

1/2 Lemon Juice

1 tsp Oil +for roasting the wadas For the Batter 1 Cup Besan/Gram Flour

1 tbsp Cornflour

1 tsp Namak Shamak/Salt

1/2 tsp Baking Soda

1/2 tsp Turmeric Ingredients: Ginger (Adrak), Green chilli (Hari mirchi), Salt (Namak)

 

Method: 

Step 1

Mix together all the ingredients for the batter and add 1/2 cup water and whisk to make a batter of little over dropping consistency ( Little thick than that for pakodas)Adjust water or besan ,as required.

Step 2

Heat 1 tsp oil in a pan , and add mustard seeds,cumin seeds and ajwain. Once mustard splitters ,add curry leaves and fry. In a mortar and pessle ,pound together garlic ,chillies and ginger to form a paste.Alternately grind them coarsely in a mixer ,without using water. Add the above mixture to the oil and saute till the garlic gets light brown . Add turmeric powder and mix. Add chopped boiled potatoes to the pan and mix together and cover and cook for 2 mins on low flame.

Step 3

Add salt, lemon juice and coriander and mix. Cool the mixture on a plate and make small marble size balls out of them. Heat the appam vessel/pan and drizzle a drop of oil in each cavity. pour a tbsp of batter in each cavity and dunk the potato balls in the batter. Fill the remaining cavity with some more batter. Cook covered on low flame till the base turns light brown and crisp.

Step 4

Turn the wadas to cook from the other side as well for 1 - mins on medium flame. Drizzle some oil if needed. Serve hot with dry coconut garlic chutney ,or regular mint and tamarind chutneys. You can also pair them with pav and enjoy them guilt free!

Ingredients

Directions

  1. Mix together all the ingredients for the batter and add 1/2 cup water and whisk to make a batter of little over dropping consistency ( Little thick than that for pakodas)Adjust water or besan ,as required.
  2. Heat 1 tsp oil in a pan , and add mustard seeds,cumin seeds and ajwain. Once mustard splitters ,add curry leaves and fry. In a mortar and pessle ,pound together garlic ,chillies and ginger to form a paste.Alternately grind them coarsely in a mixer ,w
  3. Add salt, lemon juice and coriander and mix. Cool the mixture on a plate and make small marble size balls out of them. Heat the appam vessel/pan and drizzle a drop of oil in each cavity. pour a tbsp of batter in each cavity and dunk the potato balls
  4. Turn the wadas to cook from the other side as well for 1 - mins on medium flame. Drizzle some oil if needed. Serve hot with dry coconut garlic chutney ,or regular mint and tamarind chutneys. You can also pair them with pav and enjoy them guilt free!

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak