Batter-coated fried potato balls (Batata Vada) recipe
ingredients
400 g (14 oz) Potatoes, boiled, peeled, mashed
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1 tsp (5 g) Green chilli paste
a pinch Asafoetida (hing)
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (15 ml) Lemon (nimbu) juice
Salt to taste
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
Vegetable oil for deep-frying
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1 tsp (5 g) Green chilli paste
a pinch Asafoetida (hing)
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (15 ml) Lemon (nimbu) juice
Salt to taste
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
Vegetable oil for deep-frying
For the batter:
1 cup (100 g) 3 1/2 oz Bengal gram flour (besan)
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp (1 1/2 g) Soda bicarbonate
Water to make a thin batter
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp (1 1/2 g) Soda bicarbonate
Water to make a thin batter
method
1. Heat the oil in a wok (kadhai); add garlic paste and fry for 2 minutes. Add the remaining ingredients and cook for another 2 minutes. Remove and keep aside to cool.
2. Mix this garlic mixture with the mashed potatoes. Divide this mixture into 4 - 5 cm balls.
3. For the batter, mix all the ingredients together, adding enough water to make a thin batter. Heat the oil in a wok; dip the potato balls in the batter, carefully lower a few balls, at a time, and deep-fry on medium heat till golden. Remove and drain on absorbent kitchen towels. Serve hot.
2. Mix this garlic mixture with the mashed potatoes. Divide this mixture into 4 - 5 cm balls.
3. For the batter, mix all the ingredients together, adding enough water to make a thin batter. Heat the oil in a wok; dip the potato balls in the batter, carefully lower a few balls, at a time, and deep-fry on medium heat till golden. Remove and drain on absorbent kitchen towels. Serve hot.
serving amount
serves: 6
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more information
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