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− | [[Image: |
+ | [[Image:batata vada.jpg|thumb|right|Batata vada]] |
==Description== |
==Description== |
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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. |
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===Ingredients=== |
===Ingredients=== |
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− | * ? |
+ | * ? [[potato]]es |
* ? green chillies |
* ? green chillies |
||
− | * ? garlic |
+ | * ? [[garlic]] |
− | * ? ginger |
+ | * ? [[ginger]] |
− | * ? |
+ | * ? [[onion]]s |
− | * ? coriander leaves |
+ | * ? [[cilantro|coriander leaves]] |
− | * ? sugar |
+ | * ? [[Granulated sugar|Sugar]] |
− | * ? lime juice |
+ | * ? [[lime juice]] |
− | * ? salt |
+ | * ? [[salt]] |
− | * ? oil |
+ | * ? [[oil]] |
− | * ? mustard |
+ | * ? [[mustard seed]]s |
− | * ? curry leaves |
+ | * ? [[curry leaf|curry leaves]] |
− | * ? |
+ | * ? [[Black chickpeas|Bengal gram]] [[flour]] |
− | * ? cumin seeds |
+ | * ? [[cumin]] seeds |
− | * ? red chilli powder |
+ | * ? red [[chilli powder]] |
− | * ? turmeric powder |
+ | * ? [[turmeric]] powder |
− | * ? chutney/ketchup |
+ | * ? chutney/[[ketchup]] |
==Directions== |
==Directions== |
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− | Pressure cook the |
+ | Pressure cook the [[potato]]es till soft.<br /> |
− | Peel and mash. Set aside.<br> |
+ | 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> |
+ | [[ginger]] to a fine paste.<br /> |
− | Mix together the |
+ | Mix together the [[Potato]], [[onion]]s, [[ginger]]/[[garlic]]/ |
− | chilli paste, coriander leaves, sugar, lime juice |
+ | [[chile pepper|chilli]] paste, [[cilantro|coriander leaves]], [[Granulated sugar|Sugar]], [[lime juice]] |
− | and salt to taste.<br> |
+ | and [[salt]] to taste.<br /> |
− | Heat a little oil and add the mustard |
+ | Heat a little [[oil]] and add the [[mustard seed]]s and |
− | curry leaves.<br> |
+ | [[curry leaf|curry leaves]].<br /> |
− | When the mustard crackles, remove from heat and |
+ | When the [[mustard]] crackles, remove from heat and |
− | add to the |
+ | add to the [[Potato]] mixture.<br /> |
− | Mix well.<br> |
+ | Mix well.<br /> |
− | Make a smooth batter with the |
+ | Make a smooth batter with the [[Black chickpeas|Bengal gram]] [[flour]], |
− | salt to taste, cumin seeds,red chilli powder and |
+ | [[salt]] to taste, [[cumin]] seeds,red [[chilli powder]] and |
− | turmeric powder.<br> |
+ | [[turmeric]] powder.<br /> |
− | Add a teaspoon of hot oil when making the batter. |
+ | Add a teaspoon of hot [[oil]] when making the batter. |
− | Let the batter remain thick.<br> |
+ | Let the batter remain thick.<br /> |
− | Divide the |
+ | Divide the [[Potato]] mixture into equal sized |
− | portions, the size of a lemon.<br> |
+ | 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> |
+ | golden brown in color.<br /> |
− | Serve hot with chutney/ketchup. |
+ | Serve hot with chutney/[[ketchup]]. |
+ | [[Category:Black chickpea Recipes]] |
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− | |||
+ | [[Category:Chile leaf Recipes]] |
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− | <p> |
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+ | [[Category:Curry leaf Recipes]] |
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− | |||
[[Category:Indian Recipes]] |
[[Category:Indian Recipes]] |
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+ | [[Category:Lime juice Recipes]] |
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+ | [[Category:Mustard seed Recipes]] |
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+ | [[Category:Potato Recipes]] |
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+ | [[Category:Turmeric Recipes]] |
Latest revision as of 07:01, 17 February 2020
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
- ? potatoes
- ? green chillies
- ? garlic
- ? ginger
- ? onions
- ? coriander leaves
- ? Sugar
- ? lime juice
- ? salt
- ? oil
- ? mustard seeds
- ? curry leaves
- ? Bengal gram flour
- ? cumin seeds
- ? red chilli powder
- ? turmeric powder
- ? chutney/ketchup
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.