Ingredients for Batata Vada Potato Dumplings
- 2 medium potatoes
- 1 cup + 1 teaspoon oil
- 1 1/2 teaspoons mustard seeds
- 1 sprig curry leaves
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 2-3 green chilies, finely chopped
- 1 inch gingerroot, grated
- 2 cloves garlic, minced
- juice of 1/2 lime
- 1/4 cup fresh coriander leaves, chopped
- salt, to taste
- 1/2 cup gram flour (besan)
- 1/4 cup water
- no distinct quantity specified beyond turmeric powder
- no quantity specified in recipe
- pinch bicarbonate of soda (optional)
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How to Make Batata Vada Potato Dumplings
- Boil 2 medium potatoes until tender. Peel and mash thoroughly.
- Heat 1 teaspoon oil in a pan. Add 1 teaspoon mustard seeds and cook until they splutter. Add a sprig of curry leaves.
- Add 2-3 finely chopped green chilies, 2 cloves minced garlic, 1 inch grated ginger, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and salt to taste. Sauté for 30 seconds, ensuring the spices don't burn.
- Add the spice mixture to the mashed potatoes.
- Squeeze in the juice of 1/2 lime and stir in 1/4 cup chopped cilantro.
- Mix everything well to combine.
- In a separate bowl, prepare a batter using 1/2 cup besan (chickpea flour), 1/4 cup water, and a pinch of salt. Adjust water to achieve a thin, pourable consistency.
- Divide the potato mixture into 8 equal-sized portions (approximately the size of a small orange).
- Dip each potato ball into the batter, ensuring it's fully coated.
- Deep fry the vadas in hot oil (about 1 cup) until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
- Serve the hot Batata Vadas immediately with your favorite chutney (coriander-mint chutney recommended!). Optionally, serve in pav rolls with chutneys and fried green chilies for the full street-food experience.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
1g
Carbs
12g
