INGREDIENTS
- 3 medium potatoes – 2 ¼ cups crumbled
- 2 to 3 green chilies
- ¾ inch ginger
- 2 to 3 cloves of garlic
- 1 tbsp oil
- ¼ to ½ tsp mustard
- Generous pinch of hing / asafoetida
- Salt as needed
- 1 sprig curry leaves
- 1/8 tsp turmeric/ haldi
- 1/8 tsp red chili powder (optional)
- Handful of coriander leaves chopped
For the covering
- ¾ cup besan / chickpea flour
- 2 to 3 tbsp rice flour or corn flour
- Salt as needed
- Pinch of Hing/ / asafoetida
- Tiny pinch of soda (optional)
- Turmeric little
- 1/8 tsp red chili powder (optional)
INSTRUCTIONS
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Boil potatoes until just done. They must be firm and not mushy. You can boil them either in a pressure cooker, steamer or in a pot.
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When done, crumble them lightly.
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Make a coarse paste on green chilli, garlic and ginger.
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Heat 1 tbsp oil in a pan. Add mustard, when they begin to crackle, Add curry leaves and fry until crisp. Add ginger garlic and green chili paste. Fry on a low heat until it turns fragrant.
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Add hing, salt, turmeric and red chili powder. Mix well and add potatoes and coriander leaves. Turn off the stove and mix everything well.
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Cool this mixture and make 7 to 8 balls.
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Heat oil for deep frying in Sunflame Deep Karahi.
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Add besan and rice flour or corn flour to a mixing bowl.
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Add salt, hing, turmeric and red chili powder (optional). Mix everything well adding water as needed and make neither too thick nor too thin batter. Check salt and spice.
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When the oil is hot enough, add a tiny pinch of soda to the batter. Mix well. This is optional.
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Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should rise.
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Regulate the flame to medium.
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Dip each ball in the batter, coat the potato balls with batter and drop in oil. You can use your fingers or a tbsp to do this. You can drop 3 to 5 balls in each batch depending on the size of your kadai.
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Do not disturb them for a while, gently stir and fry until golden.
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Drain them on a kitchen tissue.
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Serve batata vada hot with green chutney or sandwich them in pav along with green chutney, dry garlic chutney & fried green chilies.
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