My fascination with Misal Pao and Batata Vada is everlasting. In fact, if I had to choose a last meal on Earth, it would likely be Batata Vada—no joke! On a more serious note, I recently found a large amount of boiled chicken leftovers in the fridge and thought, why not create a Batata Vada-inspired Chicken Vada? This way, I could enjoy the process of making a new fusion dish. Most of the ingredients are borrowed from the authentic Batata Vada recipe, with a twist of my own. It’s really simple to whip up a luscious and juicy Chicken Vada in just a few minutes. Enjoy the festivities!
Ingredients:
Boiled Chicken – 250 gms
Eggs -2
Flour -100 gms
Ginger-garlic paste -1 tbsp
Chopped Ginger – 1 tbsp
Chopped Garlic – 1 tbsp
Green Chillies ( chopped ) – 1 tbsp
Chopped Coriander – 1 tbsp
Curry leaves – 1 sprig
Red Chilli powder – 1 tbsp
Turmeric – a pinch
Soy sauce – 1 tsp
Garam masala – a pinch
Baking Soda – a pinch
Salt – 1 tsp
Oil – for frying
Instructions:
1 ) Shred the chicken and mash it well with your hands.
2 ) In a pan, heat a little oil and temper the curry leaves and garlic. Set aside.
3 ) In a large bowl, mix the chicken with flour and eggs. Mix well. Add all the remaining ingredients and mix well. Make sure the mixture isn’t soggy, if need be add a bit of flour. Shape into rounds and deep fry for 10 – 12 minutes on medium flame. Once done, remove and serve with a dip or sauce of your choice.
