Batata Vada

INGREDIENTS

Ingredients
2 cups boiled , peeled and mashed potatoes
1 tablespoon oil
2 teaspoon ginger-green chilli paste
¼ teaspoon turmeric powder (haldi)
1 tablespoon chopped coriander (dhania (coriander))
2 teaspoon lemon juice
2 teaspoon sugar
salt to taste
oil for deep-frying

To Be Mixed Together Into A Thin Batter (using ¾ Cup Water)
1 cup besan (bengal gram flour)
¼ teaspoon chilli powder
1 tablespoon oil
a pinch of asafoetida (hing)
a pinch soda bi-carb
salt to taste

METHOD

Heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes.
Remove from the flame, cool and divide the mixture into 10 equal portions.
Roll out each portion into a round and keep aside.
Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain on absorbent paper and serve hot with green chutney.

POSTED ON

08 Mar 2018

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