Batata Vada Potato Balls In A Gram Flour Crust Recipe

Ingredients for Batata Vada Potato Balls In A Gram Flour Crust

• 2 large potatoes, boiled and mashed
• Ginger
• Garlic
• 1 teaspoon mustard seeds
• Turmeric Powder
• Fresh Cilantro
• Asafoetida Powder
• Salt to taste
• Besan
• Chili Powder
• Ground Cumin
• Baking Soda
• Water, as needed to make a thick batter
• Oil, for deep frying

How to Make Batata Vada Potato Balls In A Gram Flour Crust

1. Boil 2 large potatoes until tender. Peel and mash them thoroughly.
2. 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.
3. Heat 3 tablespoons of oil in a small saucepan over medium heat.
4. Add 1 teaspoon of mustard seeds and wait until they begin to splutter. Add a pinch of asafoetida and immediately remove from heat.
5. Pour the tempered mustard seeds and asafoetida mixture over the mashed potatoes.
6. Mix well to combine all ingredients.
7. 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.
8. Divide the potato mixture into 16 equal portions and shape them into small balls.
9. Heat about 2 cups of oil in a deep frying pan or kadai over medium-high heat.
10. Dip each potato ball into the gram flour batter, ensuring it's fully coated.
11. Carefully place the coated potato balls into the hot oil.
12. Fry the Batata Vada in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch).
13. Remove the fried Batata Vada from the oil and place them on a paper towel-lined plate to drain excess oil.
14. Serve the Batata Vada hot, as a snack or appetizer. Enjoy!