• Prep: 10 mins
  • Cook: 50 mins
  • Servings: 4 - 6

Batata Vada with Coriander Chutney

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Batata vada (potato fritters) are a popular street food from Maharashtra, a region in western India. Mashed potato is mixed with spices, coated in a chickpea flour batter and deep-fried until golden and crispy. Batata vada are traditionally served very hot, straight from the fryer, with green chillies and green chutney.

Start cooking

Ingredients

FILLING
  • 800g Nanna Tate potatoes, peeled and cut into chunks
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 curry leaves
  • 2 green chillies, finely chopped
  • 5cm ginger, finely grated
  • 1/2 tsp ground turmeric
  • 1 tsp fine sea salt
  • 1/2 lemon, juiced
  • 1/2 bunch coriander, finely chopped
BATTER
  • 200g gram flour
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 230ml of water
  • vegetable oil, for deep-frying
CORIANDER CHUTNEY
  • 2 bunches coriander, a few leaves reserved for garnish
  • 1/4 bunch mint, leaves picked
  • 1 green chilli
  • 1 garlic clove
  • 1 lime, juiced
  • 1 tbsp roasted peanuts
  • 2 tbsp water
TO FINISH
  • Lemon zest
  • 1 pinch cayenne pepper

Let’s get cooking!

  • Step 1 of 6

    Boil your tates

    Place the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15-18 minutes until tender, then drain well and allow to steam dry

  • Step 2 of 6

    Coriander Chutney

    Meanwhile for the coriander chutney, blitz all of the ingredients in a food processor or blender, adding water as needed to achieve a spoonable consistency. Taste and adjust the seasoning with salt and black pepper. Set aside.

  • Step 3 of 6

    Mix the Batter

    For the batter, whisk together the gram flour, turmeric, chilli powder, baking powder and salt in a bowl. Gradually whisk in enough water to form a thick, smooth batter – it should coat the back of a spoon (you may need slightly more or less water). Set aside to rest.

  • Step 4 of 6

    Make your vada

    Once the potatoes are tender, mash them until smooth but still with a little texture – a slightly rougher texture gives a better bite after frying.

    Heat the vegetable oil in a pan over a medium heat. Add the mustard seeds and allow them to pop, then add the cumin seeds and curry leaves. Add the chopped green chillies and ginger, cooking for 1 minute more until fragrant.

    Stir in the turmeric, add the mashed potatoes and salt and mix thoroughly. Finally stir in lemon juice and coriander.

    Allow the mixture to cool slightly, then shape into golf ball-sized portions approximately 40-45g each.

  • Step 5 of 6

    Frying time

    Place the oil in a deep saucepan no more than two thirds full and heat to 170-175°C.

    Dip each potato ball into the batter to fully coat, then carefully lower into the oil. Fry for 4-5 minutes until golden, crisp and the batter is cooked through, turning occasionally – you will need to fry in batches to maintain the oil temperature at around 170°C. Once done, remove with a slotted spoon and drain on kitchen paper.

  • Step 6 of 6

    Assemble & serve

    Arrange the vada in a serving dish. Serve with the coriander chutney, reserved coriander leaves, some lemon zest and a pinch of cayenne pepper

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