Mumbai Spiced Potato Fritter (Batata Vada) Breakfast Bowl

Mumbai Spiced Potato Fritter (Batata Vada) Breakfast Bowl ingredients

• 3 medium potatoes
• 2 to 3 green chilies
• 1 inch piece fresh ginger
• 2 garlic cloves
• 2 tbsp fresh coriander leaves
• 0.5 tsp mustard seeds
• 0.5 tsp turmeric powder
• 0.25 tsp asafoetida (hing)
• 8 leaves curry leaves
• 1 tbsp vegetable oil
• to taste salt
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 0.25 tsp turmeric powder
• 0.25 tsp red chili powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 0.5 cup water
• 3 cups oil for deep frying
• 6 small pav (dinner rolls)
• 2 tbsp dry garlic chutney

How to make Mumbai Spiced Potato Fritter (Batata Vada) Breakfast Bowl

1. **Prepare Potato Filling:** Boil 3 medium potatoes until very tender, about 20-25 minutes. Drain, peel, and mash them well. Set aside.
2. Roughly chop 2-3 green chilies, 1-inch fresh ginger, and 2 garlic cloves. Grind them into a coarse paste using a mortar and pestle or a small food processor. Finely chop 2 tbsp fresh coriander leaves.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 0.5 tsp mustard seeds and let them splutter. Add 8 curry leaves and 0.25 tsp asafoetida, then the green chili-ginger-garlic paste. Sauté for 1-2 minutes until fragrant.
4. Stir in 0.5 tsp turmeric powder, then add the mashed potatoes and salt to taste. Mix thoroughly, breaking any large lumps. Cook for 2-3 minutes, then stir in the chopped coriander leaves. Allow the filling to cool slightly.
5. Once cooled, divide the potato mixture into 8-10 equal portions. Roll each portion into a smooth ball, about 1.5 inches in diameter.
6. **Prepare Fritter Batter:** In a medium bowl, combine 1 cup chickpea flour (besan), 2 tbsp rice flour, 0.25 tsp turmeric powder, 0.25 tsp red chili powder, 0.25 tsp baking soda, and 0.5 tsp salt. Gradually add 0.5 cup water, whisking constantly to form a smooth, thick batter without any lumps. It should be thick enough to coat a spoon.
7. **Fry Batata Vada:** Heat 3 cups of oil for deep frying in a heavy-bottomed pot or deep skillet over medium-high heat. The oil should reach 350-360°F (175-180°C).
8. Dip each potato ball into the prepared besan batter, ensuring it is fully coated. Carefully drop the coated potato balls into the hot oil, frying 3-4 at a time to avoid overcrowding the pan.
9. Fry for 3-5 minutes, turning occasionally, until the batata vadas are golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.
10. To serve, slice 6 small pav (dinner rolls) horizontally, spread a generous amount of dry garlic chutney on one side of each, and place one hot batata vada inside. Serve immediately for a satisfying Mumbai-style breakfast.

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