Batatavada

Name: Batatavada
Cuisine: American
Ingredients: 3 medium Potatoes, boiled; 1/4 tsp Mustard Seeds; 1 pinch Asafoetida; 2 Green Chillies, chopped (or more to taste); 1/2 inch piece of Ginger, chopped; 2 cloves Garlic, chopped; 3-4 Curry Leaves, finely chopped; 1/3 cup finely chopped Coriander Leaves; 1/4 tsp Turmeric Powder; 1 tsp Lemon Juice; 1 cup Gram Flour; 1/3 cup Water (or more); 1 pinch Baking Soda; 2 tsp Oil + for deep frying; As per taste Salt; As required Dry red chutney; 12 cloves garlic; 1/2 cup dry grated coconut; 1 tsp peanut; 1 tsp sesame seeds; 2 tbsp red chilli powder; As per taste Salt; 1 tsp oil

Zahra Shaikh @cook_9781601

India

#deepfried

Zahra Shaikh @cook_9781601

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Ingredients

3medium Potatoes, boiled
1/4 tspMustard Seeds
1 pinchAsafoetida
2Green Chillies, chopped (or more to taste)
1/2 inchpiece of Ginger, chopped
2 clovesGarlic, chopped
3-4Curry Leaves, finely chopped
1/3 cupfinely chopped Coriander Leaves
1/4 tspTurmeric Powder
1 tspLemon Juice
1 cupGram Flour
1/3 cupWater (or more)
1 pinchBaking Soda
2 tspOil + for deep frying
As per tasteSalt
As requiredDry red chutney
12 clovesgarlic
1/2 cupdry grated coconut
1 tsppeanut
1 tspsesame seeds
2 tbspred chilli powder
As per tasteSalt
1 tspoil

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Steps

1

Make a paste of green chilli, ginger and garlic using mortar and pestle or in the small chutney jar of a mixer grinder
2

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

Heat 2-tsp oil in a small pan over medium flame. Add mustard seeds. When they start to crackle, add asafoetida, curry leaves and a paste of green chilli-ginger-garlic.
4

Stir and cook for a minute. Add turmeric powder and mix well.
5

Turn off the flame and transfer the prepared tempering over mashed potatoes. Add chopped coriander leaves, lemon juice and salt. Mix well
6

Divide it into equal portions. If mixture turns sticky, grease your hands with oil and make round shaped balls from it.
7

Prepare batter for vada – take gram flour, baking soda and salt in a wide mouthed bowl.
8

Add water little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner than dosa batter. 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.
9

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.
10

Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls
11

Dry chutney:- Heat 1tsp oil roast all the ingredients separately except red chilli powder & cool. Grind it with salt in a grinder to a coarse paste