Name: Batata vada/ Fried potato dumpling recipe by Anjana Chaturvedi at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 250 gm- Potatoes, boiled; 1 tbsp -Green chili, minced; 1 tsp- Ginger,chopped; 1/2 cup- Fresh coriander,chopped; To taste -Salt/ namak; 1/3 tsp- Turmeric powder; 1/4 tsp- Citric acid/tatri *; 1 tsp - Mustard seeds /rai; 1/4 tsp -White lentil /urad daal; 1/4 tsp- Asafoetida /hing; 8- Curry leaves; 1 tbsp- Cooking oil; For the batter:; 1 cup - Gram flour /besan; 2 tbsp- Rice flour/chawal ka atta; 1/4 tsp- Turmeric/haldi; 1 tsp- Chili powder; 1 tbsp -Hot oil; Salt to taste; A pinch of Soda-bi-carb (optional)

Ingredients Serving: 6

250 gm- Potatoes, boiled
1 tbsp -Green chili, minced
1 tsp- Ginger,chopped
1/2 cup- Fresh coriander,chopped
To taste -Salt/ namak
1/3 tsp- Turmeric powder
1/4 tsp- Citric acid/tatri *
1 tsp - Mustard seeds /rai
1/4 tsp -White lentil /urad daal
1/4 tsp- Asafoetida /hing
8- Curry leaves
1 tbsp- Cooking oil
For the batter:
1 cup - Gram flour /besan
2 tbsp- Rice flour/chawal ka atta
1/4 tsp- Turmeric/haldi
1 tsp- Chili powder
1 tbsp -Hot oil
Salt to taste
A pinch of Soda-bi-carb (optional)

Instructions

Peel and coarsely mash the boiled potatoes (don't make a paste of the potatoes). Heat oil in a pan and add the urad daal and mustard seeds.
When the seeds start crackling, add the asafoetida, curry leaves and green chilies. Stir and then add the turmeric powder and boiled potatoes.
Next, add salt and citric acid and stir to mix every thing. Remove from the flame and add the chopped fresh coriander.
Mix it and let it cool down a bit. Now make small balls from this potato mixture and keep aside.
In a bowl, add gram flour, rice flour, salt,chili powder and turmeric. Add water to make a batter of pouring consistency. Add hot oil and mix well.
Heat oil in a deep and wide pan. Dip these prepared potato balls in the gram flour batter. Gently add it in the hot oil and deep fry them on medium heat.
Change the sides 2-3 times in between to get a nice colour from all the sides. Remove from the pan when they become golden and crisp.
Drain on a paper napkin to absorb the extra oil. Slit or poke a hole in few green chilies and deep fry them. Then drain them and sprinkle some chat masala or salt over them.
Serve these hot vadas with green chutney, ketchup and fried green chilies.

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