Beetroot, Radish And Carrot Salad

This warm Beetroot, Radish and Carrot Salad is so easy to prepare. Crunchy veggies are tossed in a simple Indian tadka.

For a version without beetroot, try this refreshing Carrot and Radish Salad .

You’d be surprised how much flavour a simple salad can have! My salad, made with beetroot, carrots, and radish, gets a burst of life from a simple Indian tempering and a squeeze of lemon juice. When these ingredients come together, the combination works so beautifully!

The salad has bursts of flavour but still do not overpower the dish that they are served with.

Ingredients notes

Be sure to check out the full recipe in the recipe card below

• Beetroot – you need raw beetroot that is peeled and cut into batons
• Carrots – peeled and cut into batons
• Daikon radish – peeled and cut into batons
• Green chillies – slit in half or quartered
• Oil
• Mustard seeds
• Methi seeds (fenugreek seeds)
• Lemon juice
• Coriander – finely chopped or torn

Optional addition, roasted sunflower and pumpkin seeds to add nutrition and crunch.

Optionally dress the salad with this tangy Indian Salad Dressing .

Handy tip

There are a couple of ways you can prep your veggies.

1. Cut the veggies into batons using a sharp knife
2. Grate the veggies using the large holes of the box grater
3. Use a food processor with a grating attachment
4. Use a julienne peeler

Serving

You can serve this salad alongside Indian meals as an alternative to Gujarati sambharo or Kachumber salad .

It’s also great as a side for BBQs, sandwiches, on top of creamy dips, chaat masala hummus or soups or pasta.

Storage

This salad stores well if kept in the fridge for up to 3 days. I do not recommend freezing as the vegetables will loose their texture upon thawing.

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Beetroot, Radish and Carrot Salad

Equipment

• Knife
• Kadai or Pan

Ingredients

• ½ cup beetroot washed, peeled and cut
• ½ cup carrots washed, peeled and cut
• ½ cup daikon radish washed, peeled and cut
• 2 small green chillies slit
• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon methi seeds fenugreek seeds
• ⅛ teaspoon hing asafoetida
• ½ teaspoon lemon juice
• 1 tablespoon coriander
• salt

Instructions

• Heat oil in wok or kadai.
• Add mustard seeds, when they splutter add hing and methi seeds.
• Keep heat on HIGH, add green chillies, cut beetroot, carrot and radish.
• Keep mixing and add salt.
• Stir fry mixture for one minute.
• Turn off the heat, add lemon juice and mix.
• Garnish with fresh coriander.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2014.

Beetroot, Radish and Carrot Salad

Equipment

• Knife
• Kadai or Pan

Ingredients

• ½ cup beetroot washed, peeled and cut
• ½ cup carrots washed, peeled and cut
• ½ cup daikon radish washed, peeled and cut
• 2 small green chillies slit
• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon methi seeds fenugreek seeds
• ⅛ teaspoon hing asafoetida
• ½ teaspoon lemon juice
• 1 tablespoon coriander
• salt

Instructions

• Heat oil in wok or kadai.
• Add mustard seeds, when they splutter add hing and methi seeds.
• Keep heat on HIGH, add green chillies, cut beetroot, carrot and radish.
• Keep mixing and add salt.
• Stir fry mixture for one minute.
• Turn off the heat, add lemon juice and mix.
• Garnish with fresh coriander.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Nothing beats piping hot Gujarati style Batata Vada . These potato fritters have a fluffy spiced mashed potato filling and go wonderfully with a hot and sweet chutney especially for Batata Vada.

Serve these alongside with Karak Chai for evening snack or Indian style high tea.

Batata/Bateta or Aloo Vada

Bateta or aloo translates ‘Potato’ and Vada AS ‘fried dumplings’. These are deep-fried spicy mashed potato balls that are coated in gram flour batter then deep-fried in oil.

Basically, these drool-worthy and finger-licking deep fried vadas are hugely popular street food throughout India, especially in Mumbai.

Every region, household or vendor has its own recipe, you’ll find lots of variation particularly in the stuffing, but one thing is sure that your tastebuds will definitely get a treat.

Along with these, we can’t get enough of our

Bread Pakoda with Aloo and Chutney Stuffing ,

Farali Mogo Vada

Farali Buff Vada

and Methi Makai Na Vada

Difference between Gujarati and Maharashtrian Batata Vada

Gujarati batata vada or Bateta Vada are made WITHOUT garlic, curry leaves and turmeric powder.

Powdered sugar and crushed fennel, coriander and black peppers are ADDED for Gujarati touch.

In Gujarati vada batter or stuffing NO turmeric, red chilli powder or raising-agent added and the outer layer is not crispy.

Which potatoes work best?

For bateta vada, we need floury potatoes such as King Edwards or Marie piper as these potatoes don’t have much moisture in them.

Waxy potatoes stick and leave a lump in the filling, also the moisture stays in them and for a filling, we do need dry mashed potato as possible.

Using Instant Mashed Potato for Batata Vada filling

To speed up the preparing process, you can also use Instant Mashed Potato from the supermarket. This packet mashed potato is a brilliant alternative than boiling then mashing potatoes yourself.

Keep the mashed potato thick. Just use boiling water to make the mash (packet instructions may tell you to add milk/butter but do not use any other ingredients other than water).

Once you have made the Instant mash, use a smaller pan to make a vaghar and pour over the top of the mash. This speeds the process even more as you won’t be cooking the filling and making it hot. This way, the mixture stays cool and you can get on with the cooking faster.

Why do Bateta vada break in oil?

There could be several reasons for this.

Make sure filling is lump free and dry as possible if too much moisture in the stuffing when frying it expands and vada breaks.

The batter should not be too thin.

Don’t fry too many in one batch.

Make sure the slotted spoon you use does not break them by accident.

Take care when turning.

Ingredients

1. Potatoes – find floury potatoes.

2. Besan /gram flour – fine variety

3. Green chilli/ginger – crushed

4. Cashew Nuts – for nut-free version avoid adding

5. Sultanas

6. Crushed fennel, black pepper and coriander seeds

7. Oil – to deep fry vegetable or sunflower oil works best.

8. Powdered sugar – doesn’t release its own moisture and keeps the stuffing dry.

9. Lemon juice – fresh or bottled

10. Freshly chopped coriander – make sure there is no moisture left in the leaves.

11. Sesame seeds

12. Garam masala

Storage

Fridge – These are taste wonderful while hot and fresh, however, they stay good in the fridge for a day. Reheat in the oven for 10-12 minutes before serving.

Frozen Batata Vada

To freeze Batata Vada, first, make as usual, once they are cooled, place them in a single layer on a baking tray.

Put the tray in the freezer until they are frozen, then store them in a zip lock bag and put that bag in an air-tight container.

Re-fry again from frozen or bake them in the oven thoroughly.

Method

Follow these step-by-step pictures, video is just above the recipe card below. For exact measurements and full method see printed recipe card below.

Aloo vada made in three steps, first prepare filling, at second stage make the batter and in third step frying.

First Make Filling

Second, make Batter

Third step frying

Serving suggestion

Serve hot with chutney, chai or mango and lime lassi at tea time.

Serve in a Gujarati thali as Farsan, if you can handle the heat then serve fried green chillies with it too.

Make Indian style burger, by sandwiching between two buns to make VADA PAV with dry garlic chutney

Chutney for Batata Vada

Ingredients

Chilli sauce Tomato Ketchup Cumin seeds/jeera Coriander leaves Garlic

Method:

Crush the garlic, cumin seeds and coriander leaves using a pestle and mortar. Mix with the chilli sauce and tomato ketchup

Alternatively, serve with a tangy Gujarati Imli Chutney

Other Gujarati and Potato recipes

1. Aloo Butter Masala

2. Crispy Potato Bhajia – Maru’s Bhajia

3. Instant Pot Handvo/Dhokla Batter

4. Matar Vatana Dhokli

5. Gujarati Rotli

Gujarati Batata Vada and Chutney Recipe

Equipment

• Bowl
• Potato masher
• Instant pot or pressure cooker
• Kadai
• Slotted spoon

Ingredients

• 500 grams potatoes floury
• 200 grams gram flour
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• ¼ teaspoon hing
• 2 tablespoon cashew nuts chopped
• 2 tablespoon sultana or /raisins
• 1 tablespoon fennel coriander and black pepper seeds (crushed)
• 2 tablespoon ginger- green chillies crushed
• 1 tablespoon sesame seeds
• 1 teaspoon garam masala
• 2 tablespoon powdered sugar
• 1 tablespoon lemon juice
• 3 tablespoon coriander freshly chopped
• salt
• oil to deep fry

Instructions

• In a pan heat oil, add mustard seeds and hing.
• When it splutters, add cashew, raisins, crushed powders and chilli-ginger.
• Saute then add sesame seeds and mashed potato.
• Add garam masala and mix well.
• Now add salt, sugar, coriander and lemon juice.
• Mix well and leave it to cool completely.
• Divide the stuffing in equal sizes and make lime size balls.
• In a bowl, take besan and add salt.
• Add water little by little and whisk it, make lump-free batter.
• Heat oil in a kadai, deep potato balls in batter, make sure they are coated all over.
• Carefully add in hot oil, fry until golden all over.
• Remove using slotted spoon.

Air Fryer Batata Vada

• Preheat air fryer at 180C for 5 minutes.
• Place liner or butter paper or foil in the basket, spray some oil.
• Arrange dipped potato balls in a single layer ( 4-5 maximum).
• Air fry for 20 minutes, flip it otherwise halfway through cooking.
• Keep an eye on after 15 minutes.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

NOTE- This Gujarati style potato vada recipe originally created and posted 12th May 2013 but it has since been updated with helpful content. The recipe remains the same.