West Indian
Batata Vada (Spiced Potato Fritters with Pav)
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Batata Vada (Spiced Potato Fritters with Pav) is West Indian home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the potatoes until soft, peel them and mash them roughly, leaving a few small lumps.
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Pound the green chilies, ginger and garlic to a coarse paste. Heat the 1 tbsp oil, add the mustard seeds, and when they pop add the curry leaves, asafoetida and the chili paste for 30 seconds, then the turmeric.
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Tip this over the potatoes with the cilantro, lemon juice and 3/4 tsp of the salt, mix well and shape into 8 balls the size of a small lime.
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Whisk the besan, rice flour, red chili powder and the rest of the salt with the water into a thick, smooth batter that coats a spoon, and add 1 tbsp of the hot frying oil to it for crispness.
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Heat the frying oil until a drop of batter rises at once. Dip each ball in the batter, slide it in and fry 3 to 4 minutes, turning, until deep golden all over. Drain on paper.
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Slit the pav, spread a little green chutney inside, tuck in a hot vada and press it shut. A plate of these with sweet chai is a rainy Sunday in Mumbai.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Batata Vada (Spiced Potato Fritters with Pav), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Batata Vada (Spiced Potato Fritters with Pav) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 560 kcal
- Protein
- 16 g
- Carbs
- 80 g
- Fat
- 20 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 1050 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Batata Vada (Spiced Potato Fritters with Pav) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.