Batata Vada
2 medium sized boiled potatoes
( pressure cook upto 3 whistles or if using a microwave, bake them for 10-15 minutes)
3/4th cup Besan (gram flour)
3/4th cup Besan (gram flour)
A pinch of Asafoetida(hing)
1/2 tsp of Turmeric pwd
1/2 tsp of Turmeric pwd
1/2 tsp of Red chilli pwd
1/4th tsp of Mustard seeds
1 tbsp finely chopped fresh coriander leaves
1 tbsp finely chopped fresh coriander leaves
(cilantro)
4-5 Curry leaves
Oil for frying
Salt as per taste
4-5 Curry leaves
Oil for frying
Salt as per taste
Method:
1. Peel them and slightly mash with hand.
2. Heat 1 tsp oil in a small frying pan and add mustard seeds. When they start spluttering, add asafoetida, green chillies and curry leaves, fry for a minute or two. Lower the flame.
1. Peel them and slightly mash with hand.
2. Heat 1 tsp oil in a small frying pan and add mustard seeds. When they start spluttering, add asafoetida, green chillies and curry leaves, fry for a minute or two. Lower the flame.
3. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
4. In a bowl mix besan, turmeric, red chilli powder, salt, a pinch of asfoetida with sufficient water to make a thick paste.
5. Heat oil for frying in a kadai (wok).
4. In a bowl mix besan, turmeric, red chilli powder, salt, a pinch of asfoetida with sufficient water to make a thick paste.
5. Heat oil for frying in a kadai (wok).
6. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball , then deep fry the spiced mashed potato balls in the oil.
7. Fry till it gets a slight brown color.
Serve hot with garlic chutney (coming up next on my blog) /tomato ketchup.
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