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[[Image:batata_vada.jpg|thumb|left]]
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[[Image:batata vada.jpg|thumb|right|Batata vada]]
 
==Description==
 
==Description==
 
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.
 
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===
 
===Ingredients===
* ? potatoes
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* ? [[potato]]es
 
* ? green chillies
 
* ? green chillies
* ? garlic
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* ? [[garlic]]
* ? ginger
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* ? [[ginger]]
* ? onions
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* ? [[onion]]s
* ? coriander leaves
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* ? [[cilantro|coriander leaves]]
* ? sugar
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* ? [[Granulated sugar|Sugar]]
* ? lime juice
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* ? [[lime juice]]
* ? salt
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* ? [[salt]]
* ? oil
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* ? [[oil]]
* ? mustard seeds
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* ? [[mustard seed]]s
* ? curry leaves
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* ? [[curry leaf|curry leaves]]
* ? bengal gram flour
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* ? [[Black chickpeas|Bengal gram]] [[flour]]
* ? cumin seeds
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* ? [[cumin]] seeds
* ? red chilli powder
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* ? red [[chilli powder]]
* ? turmeric powder
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* ? [[turmeric]] powder
* ? chutney/ketchup
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* ? chutney/[[ketchup]]
   
 
==Directions==
 
==Directions==
Pressure cook the potatoes till soft.<br>
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Pressure cook the [[potato]]es till soft.<br />
Peel and mash. Set aside.<br>
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Peel and mash. Set aside.<br />
Blend together the green chillies, garlic and
+
Blend together the green chillies, [[garlic]] and
ginger to a fine paste.<br>
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[[ginger]] to a fine paste.<br />
Mix together the potato, onions, ginger/garlic/
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Mix together the [[Potato]], [[onion]]s, [[ginger]]/[[garlic]]/
chilli paste, coriander leaves, sugar, lime juice
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[[chile pepper|chilli]] paste, [[cilantro|coriander leaves]], [[Granulated sugar|Sugar]], [[lime juice]]
and salt to taste.<br>
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and [[salt]] to taste.<br />
Heat a little oil and add the mustard seeds and
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Heat a little [[oil]] and add the [[mustard seed]]s and
curry leaves.<br>
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[[curry leaf|curry leaves]].<br />
When the mustard crackles, remove from heat and
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When the [[mustard]] crackles, remove from heat and
add to the potato mixture.<br>
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add to the [[Potato]] mixture.<br />
Mix well.<br>
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Mix well.<br />
Make a smooth batter with the bengal gram flour,
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Make a smooth batter with the [[Black chickpeas|Bengal gram]] [[flour]],
salt to taste, cumin seeds,red chilli powder and
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[[salt]] to taste, [[cumin]] seeds,red [[chilli powder]] and
turmeric powder.<br>
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[[turmeric]] powder.<br />
Add a teaspoon of hot oil when making the batter.
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Add a teaspoon of hot [[oil]] when making the batter.
Let the batter remain thick.<br>
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Let the batter remain thick.<br />
Divide the potato mixture into equal sized
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Divide the [[Potato]] mixture into equal sized
portions, the size of a lemon.<br>
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portions, the size of a [[lemon]].<br />
 
Dip each ball in the batter and deep fry till
 
Dip each ball in the batter and deep fry till
golden brown in color.<br>
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golden brown in color.<br />
Serve hot with chutney/ketchup.
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Serve hot with chutney/[[ketchup]].
  +
[[Category:Black chickpea Recipes]]
 
  +
[[Category:Chile leaf Recipes]]
<p>
 
  +
[[Category:Curry leaf Recipes]]
 
 
[[Category:Indian Recipes]]
 
[[Category:Indian Recipes]]
  +
[[Category:Lime juice Recipes]]
  +
[[Category:Mustard seed Recipes]]
  +
[[Category:Potato Recipes]]
  +
[[Category:Turmeric Recipes]]

Latest revision as of 07:01, 17 February 2020

Batata vada

Batata vada

Description

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

Directions

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.