Batter-Coated Fried Potato Balls (Batata Vada)
Ingredients
- 14 oz Potatoes boiled, peeled, mashed
- 2 1/2 floz Vegetable oil
- 2 tsp Garlic lasan paste
- 2 tsp Ginger adrak paste
- 1 tsp Green chilli paste
- a pinch Asafoetida hing
- 1/2 tsp Turmeric haldi powder
- 1 tbsp Lemon nimbu juice
- Salt to taste
- 1/2 cup Green coriander hara dhaniya, chopped
- Vegetable oil for deep-frying
for the batter:
- 3 1/2 oz Bengal gram flour besan
- 1 tsp Cumin jeera powder
- 1/4 tsp Soda bicarbonate
- Water to make a thin batter
Instructions
- 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.
- Mix this garlic mixture with the mashed potatoes. Divide this mixture into 4 - 5 cm balls.
- 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.
Calories: 230 kcal
Carbohydrates: 22 g
Protein: 5 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 62 mg
Potassium: 449 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 105 IU
Vitamin C: 15 mg
Calcium: 22 mg
Iron: 2 mg