There are many places that are uniquely identified by some of their signature dishes. I have the privilege of calling one of such places as my home.

One might find it hard to identify as being a “Mumbaikar” unless they haven’t had a “Vada pav”. So I decided to make the batata vada tonight 🙂

The recipe:

• Boil some potatoes
• In a pan heat some oil
• Add some cumin seeds
• Add some chopped garlic and curry leaves
• Add some turmeric powder
• Add freshly chopped coriander
• Add smashed boiled potatoes
• Add salt to taste
• Mix well and let it cool down
• Make half a fist sized balls from this mix
• In a bowl:
  • Mix some chickpea flour
  • Salt, turmeric powder, a bit of oil and some dried coriander leaves
  • Add cup of water
  • Mix well
• In a deep pan … heat 2 inches of oil (Sunflower/Rapsoel)
• Add the potato balls in the flour mix in the bowl
• Gently place the dipped potato balls coated with the mix into the hot oil
• Gently fry them till the balls are golden yellow
• Remove them and place on some tissue paper to get rid of excess oil
• Serve with tamarind sauce

Voila!