Potato vada

Name: Potato vada
Total time: 1740 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Potatoes, peeled and grated; 1 cup BESAN flour; 1/2 C Rice flour; PINCH Asafoetida; 1/2 tsp Pepper powder; 1/2 tsp Cumin powder; 1/2 tsp dried gingerPOWDER; 1/2 tsp ajwan powder; 1 tsp Chili powder; pinch baking soda; 2 inches Peeled ginger, grated; 4 Clove garlic, grated; 1/2 cup Finely chopped onion; 2 Green chillies, grated; 1/4 cup Curry leaves, finely chopped; 1/4 cup Coriander LEAVES finely chopped; As needed Salt; As needed Sunflower oil for deep frying

Lakshmi Sridharan Ph D @cook_19872338

USA

#msr
Potato is everyone's favorite , SPICY HOT CRISPY POTATO vada WITH A HOT CUP OF TEA OR COFFEE ON A RAINY DAY IS SIMPLY EXHILARATING

Lakshmi Sridharan Ph D @cook_19872338

USA

#msr
Potato is everyone's favorite , SPICY HOT CRISPY POTATO vada WITH A HOT CUP OF TEA OR COFFEE ON A RAINY DAY IS SIMPLY EXHILARATING

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Ingredients

29 mins

6 servings

1 cupPotatoes, peeled and grated
1 cupBESAN flour
1/2 CRice flour
PINCHAsafoetida
1/2 tspPepper powder
1/2 tspCumin powder
1/2 tspdried gingerPOWDER
1/2 tspajwan powder
1 tspChili powder
pinchbaking soda
2 inchesPeeled ginger, grated
4 Clovegarlic, grated
1/2 cupFinely chopped onion
2Green chillies, grated
1/4 cupCurry leaves, finely chopped
1/4 cupCoriander LEAVES finely chopped
As neededSalt
As neededSunflower oil for deep frying

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Steps

29 mins

1

Prepare a checklist; keep the necessary ingredients near the cooking area,
2

Keep the necessary ingredients near the cooking area,
3

In a large bowl combine all the ingredients--flours, spice powders, hing, baking soda chilies, garlic, ginger, curry leaves. Add coriander leaves, shredded potato, salt and mix well by hand. Add 1 tablespoon of hot oil. Mix them together with your fingers, add a little water to get right consistency of the batter. Rest for 10 minutes. With ¼ c of batter, make small balls. Grease your palm, flatten the ball, Vada is ready for frying
4

Heat oil in a kadai over medium high flame. Drop the vadas in the hot oil one by one. Swirl them with a slotted spoon for even frying. You will see bubbles in the oil.
Flip after a couple of minutes. Press lightly with a slotted spoon. Both sides should be golden red.. You can tell if a vada is cooked or not by breaking it open.. Place a paper towel on top of a plate and place the fried vadas on it. Paper towel will absorb the excess oil from the surface.
5

Transfer the vada to a serving plate.

Taste and serve, coconut chutney, ketchup. Enjoy with a hot cup of tea or coffee on a rainy day. It tastes simply divine.

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Lakshmi Sridharan Ph D @cook_19872338

on August 07, 2022 18:24

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography