A cup of strong evening tea paired with something piping hot and savory makes the day truly delightful. While *pakodas* and *samosas* are popular tea-time snacks, the mere mention of Maharashtra's famous 'Batata Vada' is enough to make anyone's mouth water.

The very mention of Mumbai brings to mind its bustling pace and iconic 'Vada Pav' or 'Batata Vada'. Its crispy exterior and flavorful, spiced potato filling make it a universal favorite. The best part is that you don't need to travel to Mumbai to enjoy the authentic taste of this fantastic snack; you can easily prepare it in your own kitchen. Let’s look at the easiest way to make it.

What do you need to make Batata Vada?
For the potato filling:
4-5 boiled and mashed potatoes
2-3 finely chopped green chilies
1 teaspoon ginger-garlic paste
Half a teaspoon mustard seeds
7-8 curry leaves
Half a teaspoon turmeric powder
A little finely chopped fresh coriander
Salt to taste
1 teaspoon oil (for tempering)
For the batter:
1 cup gram flour (besan)
A pinch of turmeric
A pinch of baking soda
Salt to taste
Water (to make the batter)
Oil for frying

Easy method to make Batata Vada
First, place a pan on the stove and heat a teaspoon of oil. Once the oil is hot, add the mustard seeds and curry leaves. When the mustard seeds begin to splutter, add the ginger-garlic paste and finely chopped green chilies, and sauté briefly.

Now, add the turmeric powder to the tempering and immediately add the mashed boiled potatoes. Add salt to taste and fresh coriander, then mix everything thoroughly. Your spicy potato filling is ready. Transfer it to a plate and let it cool down. Once the potato mixture has cooled down completely, take small portions in your hands, shape them into small, round balls, and set them aside.

Next, take gram flour (besan) in a deep bowl. Add a little salt, turmeric powder, and a pinch of baking soda. Gradually add water while whisking to prepare a smooth, thick batter. Ensure there are no lumps and that the batter is neither too thin nor too thick.

Heat oil for frying in a deep pan (kadhai) on the stove. Dip the prepared potato balls one by one into the batter, ensuring they are well-coated, and carefully drop them into the hot oil. Fry the vadas over medium heat until they turn golden brown and crispy.

There you have it—your piping hot and delicious Mumbai-style Batata Vadas are ready. Transfer them to a plate and serve with fried green chilies, spicy green chutney, or sweet red chutney.

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