Name: Batata Vada recipe by Ashvini Singh at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 3 medium Potatoes, boiled; 1/4 teaspoon Mustard Seeds; A pinch of Asafoetida; 2 red Chillies, chopped (or more to taste); 1/2 inch piece of Ginger, chopped; 3-4 Curry Leaves, finely chopped; 1/3 cup finely chopped Coriander Leaves; 1/4 teaspoon Turmeric Powder; 1/2 cup Gram Flour; 1/3 cup Water (or more); 2 teaspoons Oil + for deep frying; Salt to taste

ABOUT Batata Vada RECIPE

Mashed potato mixture will turn sticky if boiled potato has excessive moisture. If mashed potato has excess moisture, cook it in a non-stick pan until excess moisture evaporates. Transfer it to a bowl, let it cool for few minutes and then add tempering and mix properly. Add 1/2-teaspoon cumin seeds and 1/4-teaspoon urad dal with mustard seeds for variation. If you want to make them in large quantity, prepare the vadas in advance and deep fry them again at the time of serving for crispy outer layer.

Ingredients Serving: 2

3 medium Potatoes, boiled
1/4 teaspoon Mustard Seeds
A pinch of Asafoetida
2 red Chillies, chopped (or more to taste)
1/2 inch piece of Ginger, chopped
3-4 Curry Leaves, finely chopped
1/3 cup finely chopped Coriander Leaves
1/4 teaspoon Turmeric Powder
1/2 cup Gram Flour
1/3 cup Water (or more)
2 teaspoons Oil + for deep frying
Salt to taste

Instructions

PREPARE BATTER FOR VADA – TAKE 1CUP GRAM FLOUR, TURMERIC POWDER AND SALT IN A BOWL. MIX IT WELL
ADD WATER..CONSISTENCY OF THE BATTER SHOULD BE SLIGHTLY THINNER THAN DOSA BATTER
PEEL BOILED POTATOES AND MASH THEM WITH BACKSIDE OF A LARGE SPOON.
HEAT 2-TEASPOONS OIL IN A SMALL PAN.ADD MUSTARD SEEDS. WHEN THEY START TO CRACKLE, ADD ASAFOETIDA,
CURRY LEAVES AND RED CHILLI. CHOPPED GINGER STIR AND COOK FOR A MINUTE. ADD TURMERIC POWDER AND MIX
ADD CHOPPED CORIANDER LEAVES..TURN OFF THE FLAME AND TRANSFER THE PREPARED TEMPERING OVER MASHED POT
DIVIDE IT INTO 9-10 EQUAL PORTIONS.
MAKE ROUND SHAPED BALLS FROM IT.
DIP EACH POTATO BALL INTO BATTER AND COAT IT EVENLY WITH HAND OR SPOON AND GENTLY DROP IT INTO THE
HOT OIL. DROP 3-4 BALLS IN A SINGLE BATCH AND DEEP-FRY THEM UNTIL LIGHT GOLDEN BROWN.
DRAIN EXCESS OIL USING PERFORATED SPOON AND TRANSFER THEM OVER PAPER NAPKIN ON A PLATE.
BATATA VADA IS NOW READY FOR SERVING.

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