Potato Donut Vada

Yields: 14
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Ingredients
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 2 Green chillies (finely chopped )
  • 2 tbsps Ginger (crushed )
  • 2 tbsps Onion (finely chopped )
  • 3 Medium potatoes (peel and grate)
  • 2 tbsps Carrots (grated)
  • ½ tsp Salt (or to taste)
  • 1 tsp Chili flakes
  • 1 cup Water
  • ½ cup Semolina
  • 2 tsps Dry curry leaves (crumbled)
  • 2 tbsps Green coriander (finely chopped)
  • Oil (for frying)
Instructions
  1. Rinse grated potatoes and squeeze to remove starch.
  2. Heat oil in a deep frypan on medium heat.
  3. Add cumin. As it browns, add chopped chilies and ginger. Sauté for 30 seconds.
  4. Add onions, potatoes, and carrots. Sprinkle salt and chili flakes, mix well then add water.
  5. When heated, slowly add semolina, curry leaves, coriander and mix.
  6. Reduce heat to low, continue stirring until all the water is absorbed and dough leaves the side of the pan.
  7. Empty into a dish to cool.
  8. Take a golf ball size of dough on greased hands and make a donut shape, repeat with remaining dough.
  9. Deep-fry on medium-high heat until golden brown.
  10. Remove and drain on a paper towel.
  11. Note : Shape into balls, coat with sesame seeds and cook covered in a greased Appe pan on low heat. Turn balls to evenly brown.