m (Robot: Changing Category:Mustard seeds Recipes) |
mNo edit summary |
||
| (5 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | {{Wikifiedrecipe}} |
||
[[Image:batata vada.jpg|thumb|right|Batata vada]] |
[[Image:batata vada.jpg|thumb|right|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. |
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=== |
* ? [[potato]]es |
* ? [[potato]]es |
||
* ? green chillies |
* ? green chillies |
||
| Line 19: | Line 18: | ||
* ? [[Black chickpeas|Bengal gram]] [[flour]] |
* ? [[Black chickpeas|Bengal gram]] [[flour]] |
||
* ? [[cumin]] seeds |
* ? [[cumin]] seeds |
||
| − | * ? red [[ |
+ | * ? red [[chilli powder]] |
* ? [[turmeric]] powder |
* ? [[turmeric]] powder |
||
* ? chutney/[[ketchup]] |
* ? chutney/[[ketchup]] |
||
| − | == |
+ | ==Directions== |
Pressure cook the [[potato]]es till soft.<br /> |
Pressure cook the [[potato]]es till soft.<br /> |
||
Peel and mash. Set aside.<br /> |
Peel and mash. Set aside.<br /> |
||
| Line 29: | Line 28: | ||
[[ginger]] to a fine paste.<br /> |
[[ginger]] to a fine paste.<br /> |
||
Mix together the [[Potato]], [[onion]]s, [[ginger]]/[[garlic]]/ |
Mix together the [[Potato]], [[onion]]s, [[ginger]]/[[garlic]]/ |
||
| − | [[ |
+ | [[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 seed]]s and |
Heat a little [[oil]] and add the [[mustard seed]]s and |
||
| Line 37: | Line 36: | ||
Mix well.<br /> |
Mix well.<br /> |
||
Make a smooth batter with the [[Black chickpeas|Bengal gram]] [[flour]], |
Make a smooth batter with the [[Black chickpeas|Bengal gram]] [[flour]], |
||
| − | [[salt]] to taste, [[cumin]] seeds,red [[ |
+ | [[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. |
||
| Line 46: | Line 45: | ||
golden brown in color.<br /> |
golden brown in color.<br /> |
||
Serve hot with chutney/[[ketchup]]. |
Serve hot with chutney/[[ketchup]]. |
||
| ⚫ | |||
| − | |||
| ⚫ | |||
[[Category:Chile leaf Recipes]] |
[[Category:Chile leaf Recipes]] |
||
[[Category:Curry leaf Recipes]] |
[[Category:Curry leaf Recipes]] |
||
Latest revision as of 07:01, 17 February 2020
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
- ? 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.