Here’s a dish that is a favourite snack for all Indians. Here’s athe simple & tasty Batata Vada
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Tweets by SanjeevKapoor
4 medium potatoes, boiled and mashed
1 cup chopped fresh coriander leaves
4-6 garlic cloves
3 green chillies
½ inch ginger piece
1 teaspoon mustard seeds
½ teaspoon asafoetida
4-6 curry leaves
½ teaspoon turmeric powder
Salt to taste
2 cups gram flour (besan)
Salt to taste
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
A pinch of asafoetida
1. For the masala, put coriander leaves, garlic, green chillies,
ginger and little water in a mixer jar and grind to a fine paste.
2. Heat a tablespoon oil in a non-stick pan, add mustard seeds
and let them splutter. Add asafoetida, curry leaves and masala
paste and mix. Add turmeric powder and cook for two
3. Add potatoes and salt and mix everything well. Sprinkle some
water, add coriander leaves and mix well. Cover and cook for
two to three minutes.
4. Transfer the potato mixture onto a plate and set aside to cool
for ten to fifteen minutes.
5. For the batter, put gram flour, salt, red chilli powder, turmeric
powder, coriander powder, cumin powder, asafoetida in a
bowl, add sufficient water and whisk well to make a semi thick
batter without any lumps.
6. Add baking soda, mix well and set aside for ten minutes.
7. Heat sufficient oil in a kadai.
8. Divide the potato mixture into equal portions and roll into balls
and press lightly.
9. Dip each ball in the batter, drain off excess batter and slide
into the hot oil. Deep-fry the vadas for four to five minutes on
medium heat or till golden and crisp on the outside.
10. Drain on absorbent paper. Arrange them on a serving platter
and serve hot.
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