BATATA VADA
|
INGREDIENTS
|
QUANTITY
|
|
Potatoes
|
500 gm
|
|
Oil for frying
|
|
|
TEMPERING:
|
|
|
Mustard seeds
|
5 gm
|
|
Curry leaves
|
2 gm
|
|
Turmeric powder
|
5 gm
|
|
Red chilli powder
|
3 gm
|
|
Green chilies
|
10 gm
|
|
Ginger
|
10 gm
|
|
Garlic
|
10 gm
|
|
Lime
|
1no
|
|
Coriander leaves
|
10 gm
|
|
Salt
|
|
|
BATTER:
|
|
|
Gram flour
|
200 gm
|
|
Water
|
|
|
Red chilli powder
|
5 gm
|
|
Turmeric
|
5 gm
|
|
Crushed cumin
|
3 gm
|
|
Salt
|
METHOD:
1. Cook the
potatoes until soft, peel and mash coarsely.
2. Chop or crush together the green chilies, garlic, ginger and the coriander leaves.
3. Using the mentioned ingredients make a thick batter keep a side.
4. Heat oil and add mustard seeds, after they crackle add the curry leaves.
5. Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
6. Divide the potato mixture into equal sized portions, approximately the size of a lemon.
7. Dip each ball in the batter and deep fry until golden brown in color. Serve with fried green chili and Tamarind Chutney.
2. Chop or crush together the green chilies, garlic, ginger and the coriander leaves.
3. Using the mentioned ingredients make a thick batter keep a side.
4. Heat oil and add mustard seeds, after they crackle add the curry leaves.
5. Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
6. Divide the potato mixture into equal sized portions, approximately the size of a lemon.
7. Dip each ball in the batter and deep fry until golden brown in color. Serve with fried green chili and Tamarind Chutney.
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