Batata Vada Pita Pocket
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Batata Vada Pita Pocket Recipe By Chef Pankaj Bhadouria

Batata Vada Pita Pocket Recipe

Pankaj Bhadouria

Pankaj Bhadouria

Batata Vada Pita Pocket is a tasteful and enjoyable snack. Chef Pankaj Bhadouria shares the recipe of this fusion snack. ... Read More

Preparation Time

Preparation Time

10-20 Min

Cooking Time

Cooking Time

10-12 Min

Meal Type

Meal Type

snack

Difficulty

Difficulty

MEDIUM

Ingredients For Batata Vada Pita Pocket Recipe

  • For Batata Vada Pita Pocket

    • 1 tsp oil

    • ½ tsp mustard seeds

    • few curry leaves

    • 1 cup boiled & mashed potato

    • ¼ tsp turmeric powder

    • salt to taste

    • 1 tsp ginger garlic & green chilli paste

    • 1 tbsp chopped coriander leaves

    • 1 cup besan

    • salt to taste

    • ½ tsp turmeric powder

    • water as required

    • ½ cup oil

    • 2 pita breads

    • lettuce

    • hung curd & mayonnaise dressing

    • pickled veggies (carrot & beetroot)

How to make Batata Vada Pita Pocket Recipe?

  1. Heat oil in a pan, add mustard seeds, curry leaves and allow them to splutter. Now add boiled and mashed potato, mix well.
  2. Add turmeric powder, salt, ginger garlic green chilli paste and mix well. Cook the mixture for 3-4 minutes on medium flame. Mash the potato with the back of the spoon.
  3. Once cooked remove the mixture in a bowl and add coriander leaves, mix it well and allow it to cool down.
  4. Divide the mixture into equal portions. Take each portion and make it round balls and then slightly press it to make them flattened.
  5. In another bowl, add besan, salt, turmeric powder and water. Mix it well and make a thick batter.
  6. Heat oil in a non-stick pan, dip the vada into the batter and place it over the pan. Pan fry the vada until they turn golden brown on both sides. Remove and keep aside.
  7. Heat a griddle pan or tawa and slightly toast the pita bread. Cut the pita in half and make a pocket.
  8. Add lettuce, drizzle hung curd & mayonnaise dressing, cooled batata Vada and pickled veggies. Batata vada pita pocket is ready to be served.

View Step by Step Recipe

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Heat oil in a pan, add mustard seeds, curry leaves and allow them to splutter. Now add boiled and mashed potato, mix well.

digitalCover

Add turmeric powder, salt, ginger garlic green chilli paste and mix well. Cook the mixture for 3-4 minutes on medium flame. Mash the potato with the back of the spoon.

digitalCover

Once cooked remove the mixture in a bowl and add coriander leaves, mix it well and allow it to cool down.

digitalCover

Divide the mixture into equal portions. Take each portion and make it round balls and then slightly press it to make them flattened.

digitalCover

In another bowl, add besan, salt, turmeric powder and water. Mix it well and make a thick batter.

digitalCover

Heat oil in a non-stick pan, dip the vada into the batter and place it over the pan. Pan fry the vada until they turn golden brown on both sides. Remove and keep aside.

digitalCover

Heat a griddle pan or tawa and slightly toast the pita bread. Cut the pita in half and make a pocket.

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Add lettuce, drizzle hung curd & mayonnaise dressing, cooled batata Vada and pickled veggies. Batata vada pita pocket is ready to be served.

Batata Vada Pita Pocket is a delicious combination of the India deep-fried fritter Batata Vada and the baked flatbread Pita. 

Batata Vada is made with boiled potatoes and dry spices. The round balls made with spiced boiled potatoes are dipped in a spicy besan mixture and then pan-fried. 

Chef Pankaj stuffs these spicy golden balls in toasted pita bread and drizzles curd and mayonnaise dressing over it. These Batata Vada Pita Pocket are delicious, flavourful and yummilicious.