Potato wada, commonly known as batata wada is my all time favourite snack. Whenever potato bhaji is left over, we use to add ginger-garlic-chilly paste to it and make batata wadas out of the leftover bhaji. There are many ways to prepare it. In North, people add saunf to it, while in some southern parts Urad Dal or Onion are added while making the filling of wadas.
We too make it in a slightly different manner. First we prepare dry potato bhaji and add spices to make it more tasty for wadas. Here is the recipe.
6-7 Boiled potatoes
2-3 Tspns ginger garlic paste
1-2 Tspns crushed green chilles paste
1 Tspn lemon juice
1/2 Cup finely chopped corriander
1-2 Table spoons oil
1 cup Gram flour (besan)
1/4 Tspn chilli powder
1 Tablespoon oil
A pinch of soda (optional)
Peel the potatoes and cut it into small pieces to make dry potato sabzi.
Take a Kadai and heat oil. Add mustard seeds, asafoetida, curry leaves and turmeric powder to the hot oil
Now add chopped potatoes and cook it for 5-10 minutes.(As we fry for dry potato sabzi)
Now add salt, finely chopped corriander and let the mixture cool for 10 minutes.
After 10 minutes apply green chilly paste and ginger garlic paste to the potato mixture.
Also add lemon juice and sugar and adjust the spice / salt as required.
After the mixture is ready, make small lemon sized balls and keep it aside.
Take besan in a bowl.
Add chilly powder, asafoetida, turmeric powder, soda and salt to the besan.
Now add water to it to make medium consistent batter.
At the end, add 1-2 teaspoons of hot oil to the batter (Mohan)
Now heat oil in a kadai.
Dip the potato balls in the batter and add it to the hot oil.
I am complete foodie and love to indulge into variety of food items. I love trying out and learning different type of cuisines.
Whenever I get some time on hand, I just get into the kitchen and start experimenting.
I am CA and CS by profession but my real interest is in cooking. I sometimes feel like switching careers (I think I will end up doing that.. :) )
I regularly research about recipes on the Net and newspapers. I also watch lot of cookery shows for inspiration.
But I just trust my natural instincts when it comes to cooking.
Welcome to the World of Traditional Maharashtrian Cuisine
India is a country with diverse traditions, culture and religions. This diversity is also found in our food. Each state has its unique and special food items. Going forward, our food choices are not just restricted to India. We have gone global when it comes to food as well!
Today, we start our day South Indian breakfast, say Idli Sambar or Upma, we then go on North Indian lunch consisting of Chole Bature, Paneer, Rajma, Pulao. We prefer Italian Pizza, Garlic bread or Pasta for evening snacks. However, while returning home, we still have the urge of eating our traditional home made food for dinner.
When it comes to Maharashtrian cuisine, people know about Puran poli, Ukadiche modak, Kothimbir wadi, Alu wadi etc. But there are many recipes which many of us don’t know like “Tikhat Mithacha Saanza” (similar to Upma) for breakfast, Gharge, Sakhar bhat, Khamang Kakdi, Panchamrut, Gavar bhopla bhaji, Dalimbi Usal Masale bhaat, Fenya-Kurdaya etc for lunch, Dapade pohe / Takatli Ukad / Mokal Bhajani for evening snacks and light Kulthache Pithale bhaat with papad / sandgi mirchi for dinner. Apart from this regular course, there are recipes like Ukdichya Nivagrya, koyada, bhajaniche wade that are cooked rarely.
This blog features a collection of traditional Maharashtrian recipes. However this does not mean that I dont like non-maharashtrian cuisine. You will also find some new and innovative experimental recipes in this blog.
People feel that traditional recipes are difficult to cook. But trust me, the traditional recipes are not just simple to cook but have their own charm. Being a hardcore vegetarian, you will find only vegetarian recipes on this blog.