Batata Vada (Potato Dumplings)
- Reviews 1
Ready In: 35 mins
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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