Air fryer recipe · Snacks
Air-Fryer Batata Vada
Spiced potato dumplings in a golden besan jacket, all the Mumbai vada pav magic with barely any oil.
- 28 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 6.9 gprotein
- 33.2 gcarbs
- 6.5 gfat
- 4.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes, mashed4 medium
- Besan (gram flour)1 cup
- Mustard seeds and curry leaves1 tsp + 8
- Ginger-garlic-green chilli paste2 tsp
- Turmeric1/2 tsp
- Oil2 tbsp
Method
Temper the filling
Heat a teaspoon of oil and crackle mustard seeds with curry leaves, then stir in the ginger-garlic-chilli paste and turmeric. Pour this over the mashed potato with salt and mix into a soft spiced filling.
Roll the cores
Divide the potato into equal portions and roll each into a smooth ball. Keep them compact so they hold together once coated.
Make the besan coat
Whisk besan with a pinch of turmeric, salt and enough water to form a thick, smooth batter that clings well. It should coat the back of a spoon thickly.
Dip and brush
Dunk each potato ball in the batter to cover fully, let the excess drip off, then brush all over with oil. Preheat the air fryer while you finish coating.
Air-fry the vadas
Air-fry at 190C for 15 minutes, shaking the basket gently at the halfway point so they brown all around. They are done when the besan shell is firm, crackly and deep golden.
