How to make Chatpata Mumbai Vada - Batter fried potato dumplings served with julienes of papad, spinach, with red and green chutney and topped with yogurt sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Green chillies (हरी मिर्च )
Cuisine : Maharashtrian
Course : Snacks and Starters
Chatpata Mumbai Vada Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Chatpata Mumbai Vada checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Moong Dosa, Tootak, Soya Falafel, Murgh Ke Shami.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chatpata Mumbai Vada Recipe
Potatoes 4-6 medium
Green chillies 4
Garlic 8-10 cloves
Fresh coriander leaves 1/4 cup
Roasted peanuts 15-18
Turmeric powder 1/2 teaspoon
Asafoetida a pinch
Lemon 2
Salt to taste
Spinach 1 bunch
Oil 3 tbsps + to deep fry
Yogurt 1 cup
Salt 1/2 teaspoon
Sugar 3 teaspoons
Chaat masala 1/2 tsp + for sprinkling
Mustard seeds 1/4 teaspoon
Curry leaves 10
Fresh mint leaves 1 cup
Green chillies 3
Coconut scraped 1 tablespoon
Pomegranate seeds (anardana) 1/2 teaspoon
Dates 10
Dry ginger powder (soonth) 1/4 teaspoon
Fennel seeds (saunf) 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Honey 3 tablespoons
Papdi cut into julienne 2
Method
Step 1
Boil, cool, peel and roughly mash the potatoeswith salt and one fourth teaspoon of salt. Peel garlic cloves. Remove stems, wash and roughly chop green chillies. Grind garlic and green chilles into a paste. Clean, wash and chop coriander leaves.
Step 2
For yogurt sauce, whisk yogurt with half teaspoon of salt, with one teaspoon of sugar and half teaspoon of chaat masala. Heat oil, add mustard seeds, when they crackle add curry leaves and add this tempering to the yogurt mixture. Mix and set aside. For green chutney, wash and roughly chop mint leaves.
Step 3
Remove stems, wash and roughly chop green chillies. Grind them with scraped coconut and pomegranate seeds to a fine paste. Add seasonings and the lemon juice of one lemon and set aside. For red chutney, roughly chop dates. Boil a cup of water and add the chopped dates, salt, one teaspoon of sugar, dry ginger powder, fennel powder and red chilli powder.
Step 4
Bring to a boil and simmer until dates are soft and mashed. Once the sauce is of coating consistency. Add the honey and remove from heat and cool. Clean, wash spinach leaves and pat them dry. Cut into fine julienne. Heat oil and deep fry until crisp. Remove onto an absorbent paper.
Step 5
Cut papads into julienne. Deep fry in hot oil and drain onto an absorbent paper. Keep aside. In a bowl, add mashed potatoes, garlic-green chilli paste, roasted groundnuts, turmeric powder, asafoetida, lemon juice, chopped coriander leaves and salt and mix well.
Step 6
Crush half the fried spinach julienne and add to the potato mixture. Mix well. Keep the remaining half for garnish. Make one and a half inch diameter patties of the potato mixture. Keep aside. Take gram flour and maize flour in a bowl, add cooking soda, with one fourth teaspoon of turmeric powder, red chilli powder, asafoetida and salt.
Step 7
Heat one-tablespoon oil and add it to the flour mixture. Add just sufficient water to make a coating consistency batter. Rest for fifteen minutes. Heat sufficient oil in a kadai. Dip the potato patties in the batter and deep fry in hot oil till golden brown in colour. Drain onto an absorbent paper.
Step 8
Press the vadas slightly between palms and arrange them in a plate. Spoon a little of yogurt sauce, green chutney and red chutney on each of the vadas. Garnish with fried spinach and fried papads julienne. Sprinkle a little chaat masala and serve immediately.
