Spicy Aloo Vada (Spicy Potato Fritters)

Name: Spicy Aloo Vada (Spicy Potato Fritters)
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: For the batter:; 2 cups chickpea flour (about 240 grams); Salt to taste; 1/2 teaspoon carom seeds (ajwain); 1/8 teaspoon asafoetida (hing); For the potato filling:; 5 medium boiled potatoes; 4-5 green chilies; 3 tablespoons chopped cilantro; 5-6 garlic cloves; 1/2 teaspoon turmeric powder; 1/4 teaspoon salt; Oil as needed for frying

Sunita Bhargava @cook_26851184

Pune

Spicy Aloo Vada (Spicy Potato Fritters)

Sunita Bhargava @cook_26851184

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Ingredients

50 minutes

Serves 4 servings

For the batter:
2 cupschickpea flour (about 240 grams)
Salt to taste
1/2 teaspooncarom seeds (ajwain)
1/8 teaspoonasafoetida (hing)
For the potato filling:
5medium boiled potatoes
4-5green chilies
3 tablespoonschopped cilantro
5-6garlic cloves
1/2 teaspoonturmeric powder
1/4 teaspoonsalt
Oil as needed for frying

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Steps

50 minutes

1

Mix water into the chickpea flour to make a smooth batter. Add salt, carom seeds, and asafoetida, and whisk well. Let it rest for 30 minutes.
2

Mash the boiled potatoes. Coarsely grind the green chilies, cilantro, and garlic. Heat 1 tablespoon oil in a pan, add mustard seeds, then add the cilantro mixture. Sauté lightly, then add the mashed potatoes. Add salt and turmeric, mix well, add chopped cilantro, and turn off the heat.
3

Once cooled, shape the potato mixture into balls.
4

Heat oil in a deep pan. Dip each potato ball into the chickpea flour batter to coat well, then fry in hot oil, turning until golden brown.
5

Remove the aloo vada onto a plate lined with a kitchen towel. Serve hot with fried green chilies and green chutney, tamarind chutney, or sauce.