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Saturday, 19 April 2014

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Source(goolge.com.pk)

Batata Vada also known as aloo bonda, deep fried savory appetizer made with spicy potato mix. When they are serve hot they are crispy outside and soft inside. This is a very popular street food in Mumbai.

Serves 3

Batata Vada - Bhonda (Fried Potato Dumplings) Recipe by ManjulaIngredients:

3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)

1 tablespoon oil

1/2 teaspoon black mustard seeds (rai)

7-10 curry leaves chopped, optional

1/4 teaspoon turmeric (haldi)

1 tablespoon finely chopped ginger

1 green chili finely chopped adjust to taste

2 tablespoons chopped cilantro (hara dhania)

1/2 teaspoon salt adjust to taste

For Batter

1/2 cup besan, gram flour (available in Indian grocery stores)

1 tablespoon rice flour

1/8 teaspoon asafetida (hing)

1/4 teaspoon baking soda

1/4 teaspoon red pepper

1/2 teaspoon salt adjust to taste

About 1/4 cup of water

Oil to fry

Method

Batter

In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a thick and smooth batter. Set aside.

Vada

Heat oil in a frying pan on medium heat moderately.

Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.

Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.

Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.

Turn them occasionally. Fry the batata vadas until all sides are golden-brown.

Batata vadas will take about four minutes to cook.

Serve them hot with cilantro chutney.

Variations

Serve them with sandwich buns using cilantro chutney as spread. Now this is known as Vada pav, another famous street food in Mumbai.

Bhel Puri is a simple spicy snack with a light crunch! This is a popular snack with street vendors in Mumbai. Every vendor has his own twist to bhel puri but two main ingredients remain the same . . . puffed rice (murmura) and fine sev. Bhel Puri is low-fat, nutritious, delicious snack!

Serves 4 to 6

Ingredients

3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.

1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.

1 cup papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.

1/2 cup of chopped boiled potatoes

1/2 cup of chopped cucumber

1/2 cup of chopped tomatoes remove the seeds

2 tablespoons chopped cilantro

1/2 teaspoon salt (adjust to taste)

4 tablespoon of hari cilantro chutney

4 tablespoon of tamarind chutney

1 tablespoon minced green pepper optional

For Garnish

1/4 cup fine sav

2 tablespoons lemon juice

Method

In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.

Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve

Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.

When ready to serve, combine the dry ingredients and potato mixture.

Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.

Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy

Tips

Puffed rice (murmura) loses some of its crispness with time. Roasting restores the crispness and freshness.