Batata/Bateta vada, Bataka Vada, Aloo Bonda, Viazi Kachori / kachori za viazi the East African equivalent of Batata Vada, whatever you call them, it simply translates to spicy mash potato balls dunked in a seasoned chickpea flour batter and deep-fried, crisp and crunchy outside but soft fluffy inside.

Every street vendor and household has its own recipe, you’ll find lots of variation particularly in the potato stuffing, onions- no onions, garlic & ginger or not, I have even eaten some with green peas mixed with the potatoes.

The best way to enjoy them is with a cup of karak ginger chai or by by sliding one between warm buttery buns topped with a few blistered green chilies, to make the Vada Pav.

These are Vegan &  Gluten Free.

Ingredients

• 3 large red or floury potatoes boiled until easily pierced with a knife, then peeled and mashed using a potato ricer
• 1 tsp. green chili paste
• 1 tsp. ginger paste
• 1 tsp.  garlic paste
• 3 tablespoon finely chopped cilantro leaves
• 1/2 lemon juiced
• 2 tsp. Pink Himalayan Salt or to taste
• ½ white teaspoon sugar – optional
• ¼ tsp. garam masala

Tempering potato filling

• 2 tbsp. neutral oil
• ¼ tsp/  pinch asafoetida
• ½ tsp. whole mustard seeds
• ¼ tsp. turmeric powder
• 1 tbsp. white sesame seeds
• 6 curry leaves 
• ¼ cup finely chopped onion (optional)

Batter

• 1.5 cup Chickpea/besan flour- sifted 
• 3/4 cup + 2 tbsp. water or add as required to get a pancake batter like consistency
• ¼ tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1/2 tsp. salt 
• ¼ tsp./ pinch baking soda
• Oil for deep frying
  
  
  
  Instructions:

Cooking potatoes:

• Start by cooking the potatoes in either an Instant pot, traditional pressure cooker or stovetop. Ensure potatoes are cooked through by piercing with the tip of a knife. They should still have a little give in the middle but be cooked. Peel and mash or use a potato ricer.
• Add 2 tbsp. finely chopped cilantro leaves, garam masala, lemon juice, sugar and salt.
  
  

For tempering the potato filling:

• Heat oil in a small pan, add mustard seeds and when they pop, add asafetida and (onions if using and sauté for about 1 minute to soften the onions)
• Add, ginger, garlic, green chili pastes stir and curry leaves, sauté the paste for a few seconds on a low flame, then add turmeric powder then add remaining cilantro and sesame seeds,
• Add the sautéed mixture to the mashed potatoes and mix very well.
• Using a cookie scoop for uniform balls, make small, smooth balls and keep aside.
  
  

Making the chickpea batter:

• In a bowl, dry mix chickpea flour, turmeric, red chili powder, salt and baking powder, adding ⅓ cup water at a time, whisk to a smooth pancake like batter.
• On medium heat oil in a karai or wok.
• When oil is heated, remove ½ tsp oil and add it to the batter, and stir.
• Working in batches of 5-6 or what can fit into the pan, dip potato balls in the batter and coat them all over with the batter using a spoon.
• Scoop them up gently with the spoon, and add to hot oil. Do not overcrowd the pan.
• Turn each batata vada with a slotted spoon as the underside cooks and lightly browns. Continue to fry the second side. Keep flipping them until even cooked and browned.
• Remove using a slotted spoon, and transfer to a plate lined with paper towels.
• Serve batata vada hot or warm with the fried salted green chilies, tamarind chutney, coconut and coriander chutney.
• Or you can also serve them with pav (dinner rolls/slider buns). Slather on some green chutney and tamarind chutney on both sides of a slider bun, place one hot vada on the bottom half, cover with the other half. Press down and eat!
  
  

For Air-fryer version

• Preheat the air-fryer, to 180 degree C.
• Dip the potato balls in the paste, and place in the Air-Fryer basket lined with parchment paper.
• Spray Avocado oil over the vada.
• Cook for 10-12 mins, flipping halfway through.