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m (clean up, removed: {{Wikifiedrecipe}})
m (Directions: clean up, replaced: chillichilli)
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[[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]]/
[[paprika|chilli]] paste, [[cilantro|coriander leaves]], [[Granulated sugar|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 seed]]s and
 
Heat a little [[oil]] and add the [[mustard seed]]s and

Revision as of 14:29, February 25, 2011

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.

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