4 big potatoes boiled and mashed3 tablespoon oil 1 teaspoon ginger garlic ½ teaspoon ground green chilihandful kari leaves 1 teaspoon jeera seeds 1 teaspoon dhana powder salt ¼ teaspoon haldi 3 tablespoon lemon juice 1 tsbl sugar handful chopped dhania (coriander)
vada batter ;½ cup chana flour salt to taste warm water to make batter oil for deep frying
imli (tamerine) sauce : 1 packet imli (tamerine) pulp soaked in hot water .1 teaspoon ginger garlic ½ teaspoon red chilli paste 1 teaspoon dhana powder 1 teaspoon jeera powder salt haldi 2 tablespoon l sugar
Sour milk :1 cup sourmilk 6 tablespoon sugar
Or make the bataka vada Make green chutney Spread thick chutney in a roll Add the vada and serve
For potatoes after its mashed ;In a pot add oil , ginger garlic , ground chili , jeera seeds and kari leaves let this saute on low add the mashed potatoes followed by the remaining ingredients and let the water burn out add dhania (coriander) and mix . set aside and allow to cool .
Batter : Add all the ingredients and make a batter not to thick or thin
Put oil on your hand take potato filling in your hand make small thick balls like a kebab size dip in batter and fry until brown .
In another pot , add some oil , ginger garlic red chili saute on low add the imli (tamerine) strained imli (tamerine) pulp ( make sure theirs no seeds and fiber ) and water to make runny and all the spices and bring to boil . Adjust sweetness with more or less sugar .
Sour milk :Mix together
Assemble ; Add bataka vada to bowl , pour imli (tamerine) sauce , sweeten sourmilk and sprinkle sev (vermicelli)
INFO & TIPS
You can also chopped red onions as well as green dhania chutney and pour over the sev and serve