Potato Donut Vada
Ingredients
3
Medium potatoes
(peel and grate)
1 Tbsp
Oil
1 tsp
Cumin seeds
2
Green chilies
(finely chopped)
2 Tbsps
Ginger
(crushed)
2 Tbsps
Onion
(finely chopped)
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 and cook 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
Heat oil and 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.