Tuesday, May 15, 2012

Potato / Batata Vada

Time 30 min
Potatoes 2 Big sized, boiled and peeled
Green Chillies 2
Garlic clove 2-3
Ginger 1/2 inch
Curry leaves 3-4
Coriander 2 tbsp
For tempering
Oil 1 tbsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric powder 1/2 tsp
For Batter
Chickpea Flour (Besan) 1/2 cup
Termeric Powder 1/2 tsp
Salt to taste
Pinch of baking soda

Mash potatoes in such a way to keep chunks of potatoes arround 1/2 inch size. Use a pan for temering. Add oil heat well. Then add mustard seeds, cumin seeds, curry leaves, green chili+ginger+garlic paste. Then add turmeric powder, salt to taste. Switch off the gas.  Keep in mind to do tempering using low flame. Then add mash potatoes and coriander leaves. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.
To make batter add besan, termeric powder, salt, water and pinch of baking soda. Make batter not thin or thick.
Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with 3 in 1 Chutney or sweet chatney and chillies.
U can apply these chutneys evenly on Pav / bun, insert vada and enjoy eating.

I add little moong daal flour ( For 1 cup besan 1 tsp moong daal flour) with besan that makes vada very tasty.
The besan that i use for vada, bhaji is not very smooth. I especially grind it from Peethachi giran (Mill) whether this type of grinding is called as ladoo style flour which is usually used for making besan laddo or boondi.
To make perfect batter needs experience.
Make vada immediately after batter is preapred.

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