Batata Vada
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.