I am usually very prompt with my challenge posts. If something is declared, I like to finish off and be ready at the earliest, so that I don’t feel stressed. Keeping things last minute gets me in a panic attack, and I personally do not enjoy that feeling. Sometimes, I really admire bloggers who are able to do things at the last minute – cooking, clicking and blogging! I simply can’t do it! I like to be more organized so that I have peace of mind. But that wasn’t the case with the post for today.
This month, I decided to participate in the Shh Cooking Secretly Challenge and the state from where we are cooking is Maharashtra. Even though I am not very sure of the cuisine, I volunteered in. Only while searching I realized that Amras puri, Shrikand and Piyush were all Maharasthrian specials – so much so for my food knowledge! I have a habit, if I love the food, I don’t go to see from where it comes. I simply eat it. 😉 How many of you like me? 😀
I was paired with Kalyani, who blogs at Sizzling Tastebuds, and she happens to be a Maharashtrian! She is a seasoned blogger and one among the first bunch of people I followed when the cooking bud had hit me. 🙂 We both decided that we will keep the ingredients mutual for both of us, so we selected besan aka chickpea flour and garlic as our secret ingredients. After a lot of researching on Google and asking a lot of questions to Kalyani – who was really sweet to patiently respond to me – I finalized on making the Batata Vada. It is a famous street food in Mumbai, which is very similar to our Urulakizhangu Bonda – it literally is the same, just that it is a Malayalam translation! 🙂 It had been long since I had deep fried something and the climate is getting pleasant, so it was a good time to try this dish as well!
I pressured cooked the potatoes and kept it in my fridge the week before, thinking I would make it during the long weekend. But it just didn’t happen and I have no reason for it. This weekend, when I was sitting bored in the afternoon, the boiled potatoes came to my mind. The next thing I did was run into the kitchen and get making it before the sun runs away! It starts getting dark after 5 pm and it gets tougher to click. It was a total mad rush. Actually speaking, the vadas you see here are the good looking ones I could savage. My iron kadai kept driving me mad by making the vada stick to the bottom. 🙁 Yeah, it clearly needs some pampering…
As expected, my girls didn’t seem to enjoy it much. Rasha dunk one into ketchup and had it, but Azza didn’t even look at it. HD fished out a couple of good looking ones and happily enjoyed them with the green chutney. At least, he enjoyed them! The next day, I had to pack the girls’ tiffin for their madrassa, so the leftovers were crushed, and stuffed into bread with some mayonnaise and ketchup. 😉 Rasha came stomping into the kitchen after coming back asking, “Ummi, why did you put that potato into bread?” “Why, didn’t it taste good?” “O yeah, it did…” and then she walked back. Kids can behave really strangely… hehe…
Apart from being eaten as is with some chutney, or with a spicy powder or even fried green chillies, these are also stuffed into pavs or soft buns/ rolls and served as “Vada Pavs“, so cleverly called as “Bombay Burger” due to its shape. So I heave some relief that the post is done, leaving you all with this super simple recipe… Oh yes, and do check out what Kalyani made with the same set of ingredients… 🙂
It wouldn’t be fair moving on with the post, without a mention of this beautiful board, hand made by lovely Huma. I was really wondering how it would look, but I am super amazed at how pretty the clicks have turned out, thanks to the board. It has another side too which will appear pretty soon on the blog! I don’t know which side is my favorite, but surely this board will keep appearing in my future clicks. 🙂
- 400 gm potatoes, boiled and mashed
- 1 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 inch pc ginger
- 3 pods garlic
- 2 green chilies
- A pinch of hing
- 1 sprig curry leaves, minced
- 3 tbsp chopped coriander leaves
- Salt to taste
- Oil for deep frying
- FOR COVER:
- ¾ cup chickpea flour (besan)
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ⅛ tsp baking soda
- Salt to taste
- Water as required to make thick paste
- Heat oil in a saucepan. Splutter the mustard and cumin seeds.
- Crush the ginger, garlic and green chillies in a mortar. Add to the oil and saute briefly.
- Add the hing and curry leaves and saute.
- Add in the mashed potatoes and salt. Toss to combine well. Switch off. Mix in the coriander leaves.
- Divide the mixture into 10 balls.
- Whisk together the ingredients for the coating and add water to make a thick mixture.
- Heat oil in a frying pan till smoking hot. When you drop in a little of the batter, it will sizzle up.
- Drop in one ball into the batter, coat all around. Drop into the hot oil. Fry in small batches till browned.
- Drain onto a kitchen towel. Repeat till all completed.
- Serve hot with green chutney and tamarind chutney, or with ketchup.