There is absolutely nothing as good as a fresh batata vada for breakfast. Actually scratch that, I love them so much I’d take them fresh and hot or cold and decidedly old!
When it comes to food I definitely lean towards my Indian side – I wake up wanting aloo parathas and hot masala chai and feel nauseous at the thought of croissants and pastries.
Luckily for me, batata vadas (potato fritters) are incredibly easy to make!
First you need to make the bombay potato filling:
Chop 3 large potatoes into tiny cubes (smaller than a dice) then fry a tablespoon of mustard seeds in a pan with oil until they start to pop. Add in a handful of curry leaves (kadi patta), some sliced green chilies, the diced potatoes, a tablespoon of haldi (turmeric powder) and salt (to taste). Cover the ingredients with water and leave to simmer for 40 minutes or so, making sure the potatoes don’t stick and adding more water as needed.
Once the potatoes are cooked, wait for them to cool, then add very finely chopped coriander and pat the potato mix into round balls using your hands to shape them.
Once all your potato balls are ready, you’ll need to make the batter. Pour some gram flour into a bowl and add chili powder, salt, dhaniya (coriander powder) and jeera (cumin powder). Add water until you get a good consistency of the batter.
Roll the potato balls in the gram flour batter then deep fry them until the batter turns golden brown.
Serve your delicious batata vadas with green chutney (mix fresh coriander with lemon juice and green chilies in the blender to form a smooth sauce).