Batata vada

Description[edit | edit source]

This recipe was moved from the Indian Food Glossary and converted into a recipe. I am unsure of how much of each ingredient should be used.

Ingredients[edit | edit source]

Directions[edit | edit source]

Pressure cook the potatoes till soft.
Peel and mash. Set aside.
Blend together the green chillies, garlic and ginger to a fine paste.
Mix together the Potato, onions, ginger/garlic/ chilli paste, coriander leaves, Sugar, lime juice and salt to taste.
Heat a little oil and add the mustard seeds and curry leaves.
When the mustard crackles, remove from heat and add to the Potato mixture.
Mix well.
Make a smooth batter with the Bengal gram flour, salt to taste, cumin seeds,red chilli powder and turmeric powder.
Add a teaspoon of hot oil when making the batter. Let the batter remain thick.
Divide the Potato mixture into equal sized portions, the size of a lemon.
Dip each ball in the batter and deep fry till golden brown in color.
Serve hot with chutney/ketchup.

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