Batata Vada Potato Dumplings Recipe

Ingredients for Batata Vada Potato Dumplings

• 2 medium potatoes
• About 1 cup oil for frying
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• Turmeric Powder
• Red Chili Powder
• Green Chilies
• Gingerroot
• 2 cloves minced garlic
• Lime, Juice Of
• Coriander Leaves
• Salt
• Gram Flour
• Water
• Turmeric
• Cumin Powder
• Bicarbonate Of Soda

How to Make Batata Vada Potato Dumplings

1. Boil 2 medium potatoes until tender. Peel and mash thoroughly.
2. Heat 1 teaspoon oil in a pan. Add 1 teaspoon mustard seeds and cook until they splutter. Add a sprig of curry leaves.
3. 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.
4. Add the spice mixture to the mashed potatoes.
5. Squeeze in the juice of 1/2 lime and stir in 1/4 cup chopped cilantro.
6. Mix everything well to combine.
7. 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.
8. Divide the potato mixture into 8 equal-sized portions (approximately the size of a small orange).
9. Dip each potato ball into the batter, ensuring it's fully coated.
10. 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.
11. 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.