Ingredientes para Batata Vada Potato Balls In A Gram Flour Crust
- 2 large potatoes
- Ginger
- Garlic
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/4 cup chopped fresh cilantro
- pinch asafoetida powder
- salt to taste
- 1/2 cup besan
- Chili Powder
- Ground Cumin
- Baking Soda
- enough water
- 3 tablespoons oil, plus 2 cups for frying
- 1 tablespoon ginger-garlic paste
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Cómo preparar Batata Vada Potato Balls In A Gram Flour Crust
- Boil 2 large potatoes until tender. Peel and mash them thoroughly.
- In a bowl, combine the mashed potatoes, 1 tablespoon of grated ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/4 cup chopped cilantro, and salt to taste.
- Heat 3 tablespoons of oil in a small saucepan over medium heat.
- Add 1 teaspoon of mustard seeds and wait until they begin to splutter. Add a pinch of asafoetida and immediately remove from heat.
- Pour the tempered mustard seeds and asafoetida mixture over the mashed potatoes.
- Mix well to combine all ingredients.
- In a separate bowl, whisk together 1/2 cup gram flour and enough water to create a thick, smooth batter. The batter should be thick enough to coat the potatoes nicely but not too thick.
- Divide the potato mixture into 16 equal portions and shape them into small balls.
- Heat about 2 cups of oil in a deep frying pan or kadai over medium-high heat.
- Dip each potato ball into the gram flour batter, ensuring it's fully coated.
- Carefully place the coated potato balls into the hot oil.
- Fry the Batata Vada in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch).
- Remove the fried Batata Vada from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the Batata Vada hot, as a snack or appetizer. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
0g
Carbs
8g
