Name: Bateta Wada
Prep time: 30 min
Cook time: 20 min
Yield: 6 2-3 per person
Ingredients: 150g Channa flour ((chick pea or gram)); 1 tbsp rice flour (optional); Half tsp Salt; 1 tsp Ajwain seeds; 1 tsp lemon (juice); 1 tbsp Vegetable oil; 50 ml Water (enough to give a runny batter); 300g potatoes (boiled and peeled); 2 tsp Turmeric powder; 2 tsp Sesame seeds ((have used a combination of black and white in my example)); 1 tsp black pepper (ground); 2 tsp chillies and ginger (ground to a paste); 1 tbsp garam masala; 1 tsp Salt (or to taste); 1 tbsp lemon juice; 1 tsp sugar (or to taste); 2 tbsp Fresh coriander (chopped); 3 cups Vegetable oil (corn or peanut oil); 1 pan (for deep frying)

Green Coriander Chutney લીલી ધાણાની ચટણી

Bateta Wada

Best eaten with green chutney, tomato chutney or tomato ketchup For variation, add two tablespoons of drained, tinned corn in the potato filling. Adjust the seasoning accordingly. Or for a crunchier wada add crushed peanuts and/or finely chopped onion.

Course

Anytime, Side dish, Snack

Cuisine

Gujarati, Indian

Prep Time

30 minutes

Cook Time

20 minutes

Servings

2-3 per person

Ingredients

Batter

150g Channa flour (chick pea or gram)
1 tbsp rice flour optional
Half tsp Salt
1 tsp Ajwain seeds
1 tsp lemon juice
1 tbsp Vegetable oil
50 ml Water enough to give a runny batter

For the filling

300g potatoes boiled and peeled
2 tsp Turmeric powder
2 tsp Sesame seeds (have used a combination of black and white in my example)
1 tsp black pepper ground
2 tsp chillies and ginger ground to a paste
1 tbsp garam masala
1 tsp Salt or to taste
1 tbsp lemon juice
1 tsp sugar or to taste
2 tbsp Fresh coriander chopped

For Deep Frying

3 cups Vegetable oil corn or peanut oil
1 pan for deep frying