Batata Vadas

Batata Vadas, Aloo Bonda, Aloo Vada, Aloo Chop – different names to describe one mouth watering street food snack now served all over India! Mumbaikers claim Batata Vadas as their creation and I believe them because their recipe is absolutely delicious. If you’re not familiar with this Mumbai street food snack – imagine spicy potato balls dipped in a gram flour batter which are then deep fried.

Spicy and soft, Batata Vadas provide joy and comfort with every bite. They’re utterly moreish on their own but are often served inside a fluffy white bun to transform them into a portable snack on the go called Vada Pav. To turn up the flavour volume, the inside of the bun is smothered with a fiery coriander & mint chutney, a roasted garlic & peanut crumble and any crispy bits of batter which may remain in pan once the vadas are fried. Talk about a (carby) sandwich of dreams!

Whether you relish these on their own or as Vada Pavs, I hope you enjoy them! Oh and if you have any leftover batter you can transform them into pudas. If you’d like to watch me make Batata Vadas, watch the cook-a-long from my recent Facebook live.

Batata Vadas

Servings 4

Equipment

  • Frying pan & wooden spoon
  • Mixing Bowl & whisk
  • Small wok & slotted spoon

Ingredients
  

For the Stuffing:

  • 2 tbsp oil of your choice
  • 1 tsp mustard seeds
  • 1/2 onion 40g, finely diced
  • 2 cms ginger grated
  • 1 large garlic clove grated
  • 15 fresh curry leaves completely optional. If using dry, soak in warm water for 10 minutes ahead of time.
  • 600 g potatoes cooked, peeled & roughly mashed with a fork ( I will cook mine in the microwave but you can also steam or boil)
  • 1 tsp salt or according to taste
  • 1 tsp coriander powder
  • 1/2 tsp amchur/mango powder or juice from a lime
  • 1/2 tsp mild paprika
  • 1/4 tsp turmeric powder
  • 1/4-1/2 tsp chilli powder or according to taste
  • 2 fresh chillies finely chopped
  • small handful fresh coriander stems finely chopped

For the Batter:

  • 200 g gram flour/chickpea flour sifted into a bowl
  • water (approx 250mls)

You will also need:

  • Oil for deep frying sunflower/veg oil work well

Instructions
 

  • To make the stuffing, place your mashed potatoes on a wide tray or big plate and spread the potatoes out. Now, heat oil in a frying pan. Once hot add the mustard seeds. When they begin to crackle, add the curry leaves as well as the onions and mix.
  • Cook the onions for a minute, then add the ginger and garlic. Continue to cook for 2-3 minutes on a medium heat until light golden in colour then add to the potatoes. (If you find the pan looks dry during the cooking process, you can add a little more oil or a splash of water to ensure nothing burns).
  • Now add the salt and remaining spices as well as the chillies and fresh coriander. Mix well using your hand. Taste for salt and chilli and tweak according to your personal taste preference. Once combined, roll into balls. You can vary the size on your personal preference! Traditionally they are a little bigger than golf balls. Once rolled, keep aside.
  • Fill a small wok or saucepan with 4-5cms of oil. Place on your cooker on a low heat setting.
  • To create the batter, add 1/4 tsp of salt, 1/4tsp turmeric powder and a pinch of chilli powder to the sifted gram flour. Gradually add the water and whisk simultaneously. Add enough water so you have a thick, smooth, lump free batter. It should easily coat the back of a spoon but should be a little thicker than pancake batter.
  • Increase the temperature of the oil in the wok to medium. To check if the oil is hot enough, add a little spoon of batter to the pan. It should float up to the surface and bubble within about 5 seconds. (If it is too cold it will stay at the bottom and if it is too hot it will come up to the surface immediately and turn brown).
  • Once you're happy with the oil temperature, place a potato ball in the batter. Spoon over the batter so the ball is completely covered in it. Now, pick up the bowl containing the batter and hold it close to the wok. Use the spoon to carefully transfer the battered vada into the oil. Repeat until you wok is full (being careful not to overcrowd).
  • After the vadas are sealed (take 10-12 seconds), use a slotted spoon to keep them moving. Cook on a medium heat for 4-6 minutes until golden and crisp to touch. They should stay yellowish – light golden in the 2-3 minutes and then eventually begin to turn completely golden in the final 2-3 minutes. Keep them moving in the oil to prevent any dark spots.
  • Once ready, use your slotted spoon to remove the vadas from the pan – draining as much oil as possible before placing them on some kitchen paper.
  • Repeat with the remaining potato balls. Serve with your favourite dipping sauces and chutneys!

Notes

The recipe for the green coriander chutney can be found here

Butter Chicken

Butter Chicken – the celebratory, spice laced comfort dish that satisfies every single time. It’s quite possibly the most famous and popular Indian dish too. The ultimate Butter Chicken requires a perfect balance of creaminess, sweetness & heat. All levels need to sing together harmoniously to create a decadent dish that you want to stick your face in.

So this wasn’t a “passed down” recipe, it’s one I’ve spent a little time perfecting in my own kitchen. After much tweaking, recipe developing and eating, (I’d like to think) I’m now onto a winner!

Interestingly Butter Chicken is not a “home-style” dish – it was created relatively recently (in the 1970’s) in a restaurant in New Delhi as a way or dressing up unsold tandoori chicken. It was an instant hit and over time became the dish most synonymous with Indian food all over the world.

If you missed the live cookery class of me teaching this, but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for the next class which will be on 24th July, comment below or drop me a message on Instagram or Facebook. I would love to hear from you. In the meantime, happy cooking! x

Butter Chicken

Servings 4 people

Equipment

  • Food processor (optional)
  • Pestle & Mortar (optional)
  • Heavy bottom pan

Ingredients
  

For the Chicken Marinade:

  • 500 g skinless, boneless chicken thighs cut into small pieces
  • 2 tbsp yoghurt
  • Juice of 1/4 lime/lemon
  • 2 cloves garlic grated
  • 2" ginger grated
  • 3/4 tsp Kashmiri chilli powder/mild paprika
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1 tsp salt
  • 2 tbsp oil

For the Butter Masala:

  • 1 good tbsp butter
  • 3 cloves optional
  • 4 green cardamoms optional
  • 3 cms cinnamon stick/cassia bark optional
  • 1/4 tsp nutmeg powder optional
  • 2 onions (approx 175g) finely diced
  • 1 tsp salt
  • 3 garlic cloves grated
  • 3" ginger grated
  • 8 tbsp tomato passata/blitzed plum tomatoes
  • 1 tbsp double concentrate tomato puree
  • 2 bird eye chillies 1 finely chopped & 1 halved vertically
  • 12 cashews soaked in hot water for 10 minutes, made into a thick smooth paste (using a food processor)
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 tsp Kashmiri chilli powder/mild paprika
  • 1/4 tsp turmeric
  • 1/2 tsp salt or according to taste
  • 2 tsp sugar
  • 3 tbsp double (heavy) cream
  • 3 good pinches kasuri methi/sun-dried fenugreek leaves

To Finish:

  • 1 black cardamom crushed into a powder (optional)
  • Juice of 1/4 lime
  • Handful fresh coriander finely chopped

Instructions
 

  • Turn your grill on at the maximum temperature. Place all "marinade" ingredients into a bowl and mix together. Ideally allow to marinade or 2-3 hours (overnight is best). Then, place the marinated chicken on a foil lined oven tray. Grill for 10-12 minutes or until just fully cooked (the chicken should be white all the way through with a slight char all over). Remove from grill and keep aside.
  • In a pan, heat the butter and allow to melt. Using a pestle & mortar, coarsely crush open the cloves and green cardamoms and add to the pan along with the nutmeg powder and cinnamon. Then, add the onion along with 1 tsp salt. Cook on a medium heat for 3-4 minutes until soft and translucent.
  • Now add the garlic and ginger and mix. Cook for 3-4 minutes until light golden in colour. Add the chillies and mix. Then gradually add the tomato passata and tomato puree. Now add the creamy cashew paste and mix well. Continue to cook for 3-4 minutes on a low/medium heat.
  • Add in half of the fresh coriander now. Then add the garam masala, coriander powder, Kashmiri chilli powder/paprika, turmeric, salt and sugar mix well. Add in 5-6 tbsp water and allow the spices to cook for 1-2 minutes. Now grind the the kasuri methi into a powder using your fingers and then add to the pan and mix.
  • Now add the cream and mix well. When you see the oil begin to separate from the masala paste, at the edges, add the grilled chicken as well as any juices on your grill tray.
  • Add ΒΌ cup (60ml) water and bring to boil (I like to deglaze the grill tray with water and use that for maximum flavour). Pop a lid on the pan and allow the chicken to absorb the flavour of the masala for 3-5 minutes on a medium heat.
  • Finish with black cardamom powder, lime and fresh coriander. Allow the butter chicken to rest for 5-10 minutes before digging in. Serve with steamed basmati rice or hot and fresh naans!

Notes

If you are vegetarian, instead of chicken, use 225g paneer and 2 handfuls of peas. You do not need to marinate the paneer so you will not need the marination ingredients.
Using a good quality tomato passata and tomato puree makes a big difference in this dish!

South Indian King Prawn Thokku

This time last year I was in Chennai. I spent my whole Summer there and it was such a memorable time for me. The cuisine of the South is beautiful and vast. There are so many micro-cuisines within this region. Tamil, Keralan, Chettinad, Managlorian, Karnataka – and that’s just to name a few!

I learnt this dish from a Tamilian chef whilst I was out there and I have now given it a couple of my own tweaks. It’s a little bit special so give it a try. You can use paneer instead of prawns and it still works a treat.

I taught this during yesterday’s live cookery class. If you want to watch the live class again, you can do so by clicking here. Don’t forget to let me know your thoughts and share pictures of your recreations on InstaTwitter or Facebook.

Oh and mark your calendars and join me for my next live cook-along class on 26th June. Keep posted to my social media to see what we will be making.

Happy cooking y’all x

South Indian King Prawn Thokku

Equipment

  • Non stick pan
  • Wooden spoon

Ingredients
  

  • 200 g raw king prawns skinless & deveined. If you are veggy you can use 225g paneer cut into cubes.
  • salt
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 2 tsp yoghurt
  • Oil for cooking
  • 1 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 onion 100g, very thinly sliced
  • 20 fresh curry leaves optional (you can add dried but soak in warm water for 10 minutes then drain, ahead of time)
  • 2 cms ginger grated
  • 2 big cloves garlic grated
  • Small bunch of fresh coriander optional, you just need the stems
  • 1 small tomato diced
  • 2 tsp tomato puree
  • 1-2 chillies as per your taste, finely diced,
  • 3/4 tsp paprika
  • 1/2 tsp coriander powder
  • 1/2 tsp sugar
  • Water

Instructions
 

  • Place prawns in a bowl. Add the yoghurt and sprinkle on 1/2tsp salt, 1/2 tsp turmeric and 1/4 tsp chilli powder and mix well. Keep aside
  • Heat 4tbsp oil in the pan. Once hot, add the mustard seeds, cumin seeds, 1/2 of the curry leaves and onions. (The spices should sizzle as soon as they go in the pan).
  • Mix well and add ΒΌ tsp salt. Cook the onions for for 3-4 minutes until translucent.
  • Now add the ginger and garlic and cook for 2-3 minutes. (If you feel your pan is looking dry or your ingredients are catching, add a little more oil or add a little water).
  • Once the onions, ginger and garlic look light golden in colour, add the chopped tomato and chilli. Finely chop the coriander stems and add them to the pan too.
  • Now place the tomato puree in a small bowl and about 1/4 cup (60ml) of water. Mix well to form a watery paste, then add this to the pan.
  • Continue to cook on medium heat – you will see the masala paste thicken. When you notice the masala paste release its oil around the edges, lower the heat.
  • Now add 1/4 – 1/2tsp salt (as per your taste), paprika, coriander powder and sugar and continue to cook for 30 seconds. (Again, if you feel the spices are catching, add a little water)
  • Now add the marinated prawns and increase the heat to medium/high. Mix well and cook for a minute. At this point add 1/2 cup (120ml) of water as well as the remaining curry leaves. Mix again and place a lid on top. After a couple of minutes, mix once again and allow to cook for a further 2 minutes with the lid on.
  • You will see the sauce will have thickened and should look nice and glossy. Once the prawns are completely cooked through, Taste for seasoning and adjust accordingly.
  • Turn the heat off and serve with steamed basmati rice, naan or chapatis.