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Batata Vada is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Boil the medium potatoes until fork-tender, then peel and mash them in a large bowl.
Heat 2 tbsp vegetable oil in a skillet on medium, add mustard seeds until they pop, then mix in chopped onion, green chili, garlic, turmeric, and asafoetida; sauté until fragrant.
Add the sautéed mixture, chopped cilantro, red chili powder, and 1 tsp salt to the mashed potatoes. Mix thoroughly and let the mixture cool.
Shape the potato mix into golf ball-sized rounds, squeezing gently to firm up.
In another bowl, whisk chickpea flour, 0.25 tsp salt, baking soda, and enough water (about 3/4 cup) to make a smooth, thick batter.
Heat 2 cups vegetable oil in a deep pan over medium-high, maintaining 350°F; dip each potato ball into the batter fully, coating evenly.
Carefully slide battered balls into the hot oil in batches; fry 3–5 minutes each, turning, until golden brown and crisp. Do not overcrowd the pan.
Remove with a slotted spoon to a paper towel-lined plate; let drain and serve hot.
