Potato dumplings (Batata Vada)

Name: Potato dumplings (Batata Vada)
Total time: 1200 s
Yield: 10 servings
Cuisine: Pakistani
Ingredients: 3 medium Potatoes, boiled 🥔; 2 Green Chillies, chopped (or more to taste); 1/2 inch piece of Ginger, chopped; 2 cloves Garlic, chopped, optional; 1/3 cup finely chopped Coriander Leaves; 1/4 teaspoon Turmeric Powder; 1/2 cup Gram Flour (besan/ chickpea flour/ chana flour); 1 teaspoon Lemon Juice 🍋; 1/3 cup Water (or more); 1 pinch Baking Soda (soda bi carbonate); 2 teaspoons Oil + for deep frying; to taste Salt

Anamta Azeem @anamta4004

#cookwithamna
#Ramadan
Batata Vada is a scrumptious snack made by making balls of mashed potatoes, mixed with spices, dipping the balls in a chickpeas flour batter and deep-frying them. Golden and crispy on the outside, divinely delicious on the inside. These are simple and quick so you can easily dish up this chatpata snack .

Anamta Azeem @anamta4004

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Ingredients

20 min

10 servings

3medium Potatoes, boiled 🥔
2Green Chillies, chopped (or more to taste)
1/2 inchpiece of Ginger, chopped
2 clovesGarlic, chopped, optional
1/3 cupfinely chopped Coriander Leaves
1/4 teaspoonTurmeric Powder
1/2 cupGram Flour (besan/ chickpea flour/ chana flour)
1 teaspoonLemon Juice 🍋
1/3 cupWater (or more)
1 pinchBaking Soda (soda bi carbonate)
2 teaspoonsOil + for deep frying
to tasteSalt

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Steps

20 min

1

Make a paste of green chilli, ginger and garlic in grinder.
2

Peel boiled potatoes and mash them with backside of a large spoon.
3

Heat 2-teaspoons oil in a small pan over medium flame. Add paste of green chilli-ginger-garlic. Stir and cook for a minute. Add turmeric powder and mix well.
4

Turn off the flame and transfer the prepared tempering over mashed potatoes. Add chopped coriander leaves, lemon juice and salt.
5

Mix well and taste for the lemon juice and salt. If required, add more lemon juice or salt. Divide it into 9-10 equal portions. If mixture turns sticky, grease your hands with oil and make round shaped balls from it.
6

Prepare batter for vada ;
Take gram flour, baking soda and salt in a wide mouthed bowl. Add water (approx. 1/3 cup) little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner. If batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.
7

Heat oil in a pan over medium flame for deep-frying. When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single batch and deep-fry them until light golden brown.
8

Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls.
9

Batata Vada is now ready for serving. Serve hot with chutney / tomato ketch up.