A popular snack from the streets of Maharashtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden.

Ingredients:

  • 600 gms potatoes
  • for deep frying oil
  • Tempering:
  • 5 gms mustard seeds
  • 2 gms curry leaves
  • 5 gms turmeric powder
  • 3 gms red chilli powder
  • 10 gms green chillies
  • 10 gms ginger
  • 10 gms garlic
  • 1 lime
  • 10 gms coriander leaves
  • Salt
  • Batter:
  • 200 gms gram flour
  • Water
  • 5 gms red chilli powder
  • 5 gms turmeric
  • 3 gms cumin (crushed)
  • Salt
  • 2 gms soda bi-carb

Method:

  • 1.Cook the potatoes until soft, peel and mash coarsely.
  • 2.Chop or crush together the green chillies, garlic, ginger and the coriander leaves.
  • 3.Using the mentioned ingredients make a thick batter.
  • 4.Heat oil and add mustard seeds, after they crackle add the curry leaves.
  • 5.Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
  • 6.Divide the potato mixture into equal sized portions, approximately the size of a lemon.
  • 7.Dip each ball in the batter and deep fry until golden brown in color.
  • 8.Serve hot with a chutney.

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