Bateta wada

 

 

 

The other day we had a bhajia party at home.  Now this is something we do quite often. Garma garam bhajia all different kinds, deep fried masaledar bhajia served with beer or chai (on rainy days).  There are maru na bhajia, akha bateta na bhajia, onion bhajia, methi gotta, mix bhajia, marcha na bhajia, vati dal na bhajia all served with green  red and coconut chutneys.

 

These piping hot morsels are really very moreish and I defy most people to resist them..if you have a gujju palette, you may as well give up your diet when get the fragrant aroma of the bhajias being deep fried.

In our house bhajias are normally made on a Sunday when friends gather in the jikoni.  My son Akash and I usually take over the frying whilst Manu is our  chutney and salsa expert.  Ask anyone who has ever dined with us about the kachumbari that Manu makes and you will probably see them drool.  So I thought I would share with you a couple of my bhajia recipes.. now grab yourself  the ingredients listed and you are good to go but not before you have a few baridis in the fridge….(for those of you who are not familiar with Swahili, baridi means “cold” and also a term used frequently for “cold beer”.

I know I always forget to mention this, but if you are trying any recipe from the Jikoni, to let us know the results…or better still, post a pic of your dish

 

                                                                                                                                 BATETA WADA

4 potatoes  ( boiled and mashed )

1/4 tea spoon ginger paste

2 tea spoon chili paste

1 tea spoon salt

1 tea spoon sugar

1/2 tea spoon citric powder

1/2 tea spoon garam masalo

1/2 bunch finely chopped cilantro

In a large bowl mix mashed  potatoes and all the above ingredient ,divide the mixture in to equal portions .Make round balls and keep on the side.

Oil for deep frying

For the batter

1 cup gram flour

1 table spoon oil

pinch turmeric powder

1/4 tea spoon salt

Mix the flour ,turmeric powder  and salt .Add little water at a time and whisk into smooth batter ,keep on the side. When ready to fry add hot oil and pinch of soda bicarbonate or pinch of Eno.

Heat the oli  ,deep potato ball in the batter and deep fry till golden brown.