Batata vada is a spicy potato snack for fried-food lovers.
- Preparation time 1 hour
- Cooking time 20 minutes
- Makes 12-14 vada depending on size
INGREDIENTS
- For coating batter
- Sher besan 2 cups
- Turmeric powder ½ tsp
- Salt 1 tsp or as per taste
- Asafetida (heeng) ¼ tsp
- White cumin (zeera) ½ tsp (crushed)
- Red chilli (crushed) ½ tsp
FOR POTATO MIXTURE
- Oil 2 tbspn
- Curry leaves 10-12
- Mustard seeds 1 tsp
- Ginger (chopped) 1 tbspn
- Garlic (chopped) 1 tbspn
- Green chilies (chopped) 4-5
- Boiled potato 0.5 kg
- Salt 1 tsp or as per taste
- Turmeric powder ¼ tsp
- Coriander leaves (chopped) ¼ cup
METHOD
Take Sher besan in a bowl. Add turmeric powder, salt, asafetida, crushed cumin, crushed red chili and mix well.
Add enough water to make a thin paste.
Heat oil in a frying pan. Sauté curry leaves and mustard seeds. Add crushed ginger and garlic, chopped green chilies and fry for 1-2 minutes.
Boil potatoes and mash well. Add sautéed mixture, salt, turmeric powder, coriander leaves and mix well.
Make small balls (1-2 inches) of potato mixture and coat in Sher besan batter.
Heat oil in a wok and deep fry the besan-coated potato balls on medium heat until golden brown.