Batata Vada

Yields: 16
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Filling
Ingredients
  • 2 cups Mashed potatoes (4 medium potatoes)
  • 1 tsp Ground coriander/cumin mix
  • 1 tsp Salt (or to taste)
  • ½ tsp Sugar
  • ½ tsp Amchur powder (substitute lemon juice)
  • 2 tsps Raw peanuts (ground)
  • Green chilies (finely chopped - to taste)
  • 2 tsps Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 3 tbsps Green coriander (finely chopped)
  • ½ tsp Dry curry leaves (crushed)
  • ⅛ tsp Turmeric
Instructions
  1. Mix all the ingredients with potatoes, set aside.
Tempering
Ingredients
  • 1 tbsp Oil
  • ½ tsp Mustard seeds
  • ⅛ tsp Asafoetida (hing)
Instructions
  1. Heat oil on high, add mustard seeds. when crackled, add hing.
  2. Pour into the potatoes.
  3. Combine and make 16 equal sized round balls.
Batter
Ingredients
  • 1 cup Besan
  • 2 tbsps Rice flour
  • ½ tsp Salt (or to taste)
  • ¼ tsp Red chili powder
  • ½ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
  • ¼ tsp Baking soda (optional)
  • Oil (for frying)
Instructions
  1. Mix the batter ingredients.
  2. Add enough cold water to make a smooth thick batter.
  3. Heat frying oil on medium-high heat.
  4. Dip balls in the batter, coat completely.
  5. Carefully drop a few balls in heated oil with a spoon, allowing them not to stick.
  6. Deep-fry until evenly golden.
  7. Remove and drain on a paper towel.