Batata Vada (Potato Dumplings)
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 500 g potatoes
- oil, and tempering (for deep frying)
-
Tempering
- 1 teaspoon mustard seeds
- 15 curry leaves
- 3⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon red chili powder
- 3 green chilies, chopped
- 1 inch gingerroot, chopped fine
- 4 cloves garlic, chopped fine
- 1 lime, juice of
- 3 tablespoons coriander leaves, chopped fine
- salt
-
For the Batter
- 200 g gram flour
- water, to make a paste
- 1 teaspoon red chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cumin powder
- salt
- 2 g bicarbonate of soda (optional)
directions
- Cook the potatoes until tender, peel and mash (do not need to mash it completely).
- Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
- Add the green chillies, garlic and ginger and the spice powders.
- Do not let the powders burn.
- Add this to the mashed potatoes.
- Squeeze lime and add the cilantro leaves.
- Mix well.
- Make a thinnish batter out of the chick pea flour and all the other ingredients.
- Divide the potato mixture into equal sized portions, approximately the size of a small orange.
- Dip each ball in the batter and deep fry until golden brown in colour.
- Serve hot with a chutney.
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Reviews
-
These are addictive! I made these for a snack this evening and they turned out great! The only thing I did a little different was to make a thick batter with the gramflour and other ingredients that go into the making of the batter. For 3 medium potatoes, I used 1 cup of water to make the gramflour batter{thought it might be useful to post that for those who try this recipe in future}. This will be a regular in our house in the rainy season. Thanks for posting!
RECIPE SUBMITTED BY
Girl from India
Mumbai, 0
<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>