ABOUT Fishy Batata Vada RECIPE

An innovation to the traditional batata vada came to mind for non vegetarian and fish lovers especially .Added Basa boneless pieces to to potatao mash with subtle seasoning and enjoy these sumptuos Fishy batata vadas with sauces nd chutneys of choice

Ingredients Serving: 3

4-6 Pieces cut of Frozen Basa Fish
2 big potatoes boiled
3 tblspn gram flour/besan
1 tspn cummin corriander powder
1 tspn curry powder
1 tspn turmeric / haldi
Salt to manage
1 tspn Ginger Garlic paste
Some corriander chopprd
Oil to deep fry 2 cups at least

Instructions

ADD THE FISH PIECES WASHED TO A POT
ADD 1/4 TSPN TURMERIC POWDER,1/4TSPN SALT AND A CUP OF WATER
PUT TO BOIL FOR 5 MINUTES
STRAIN OUT WATER FROM FISH
START MASHING BOTH THE POTATOES BOILED
MASH FINE
HEAT OIL AND TEMPER THE MUSTARD SEEDS
TO POTATOES ADD 1TSPN CURRY POWDER ,1/2 TSPN SALT,1TSPN CUMMIN CORRIANDER,TEMPERED RAI FISH PIECES
MASH ALL WELL ,THE SEASONED POTATOES AND FISH FINE MAKING A DOUGH
MASH FINE
TAKE 3 TBLSPN OF BESAN/GRAM FLOUR
ADD HALF CUP WATER ,1/4TSPN SALT,PINCH OF TURMERIC ,1/4TSPN CUMMIN CORIANDER POWDER MIX INTO BATTER
MAKE SMALL BALLS OF THE POTATO MASH
HAVE ALL THE VADAS READY TO FRY NOW
HEAT 2 CUPS OIL TO FRY IN A DEEP KADAI AND CHECK IF HOT ENOUGH BY DROPPING PINCH OF POTATO MASH
NOW DIP EACH BALL IN READY BATTER AND PUT IN HOT OIL TO FRY ONE BY ONE
REPEAT DIPPING IN BATTER AND FRYING FOR ALL READY POTATO FISH BALLS .FRY TILL GOLDEN ON MEDIUM FLAME
FRY STIRRING SLOWLY TO EVENLY FRY ALL SIDES AND NOT BURN
KEEP REMOVING EXTRA PIECES OF DRIPPED BATTER IN OIL

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