Batata Vada 2

Ingredients

Quantity	Measure	Ingredients	Description:
1/2	Kilogram	Potatoes	Boiled, Peeled and Masched
4	Medium	Chillies Green	Minced and gkround
6	Flakes/Cloves	Garlic (Lason, Losun)	Minced and gkround
1/2	Inch	Ginger (Adhrak)	Minced and gkround
3	Medium	Onions	Minced
1	Tablespoon	Coriander Leaves (Kothmeer)	Chopped fine
1/2	Teaspoon	Sugar, Browned	to taste
1	Teaspoon	Lime Juice	to taste
	As Required	Salt	to taste
1	Tablespoon	Cooking Oil	To fry mustard
1	Teaspoon	Mustard Seed (Sarson)	For seasoning, to fry
1	Twigs/Sprigs	Curry Leaves (Kadi patta)	Wash the leaves, and cut fine, and fry
1	Teaspoon	Cooking Oil	Make it hot to mix with batter
2	Teaspoon	Flour, Gram /Chana Ata	For making batter.
1	Teaspoon	Jeera (Cumin Seeds)	To mix with batter
1/2	Teaspoon	Turmeric Powder	To mix with batter
1	Teaspoon	Chilly Powder, Red	To mix with batter, - to taste
1	Pinch	Baking Soda	To mix with batter
	As Required	Cooking Oil	For deep frying
	As Required	Tomato Ketchup	To serve with vadas

Method

1.Pressure cook the potatoes till soft. Peel, mash and keep them aside.
2.Blend together the green chilies, garlic and ginger to a fine paste.
3.Mix together the potato, onions, ginger/garlic/chili paste, coriander leaves, sugar, lime juice and salt.
4.Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add it to the potato mixture. Mix well.
5.Make a smooth batter with the Bengal gram flour, salt , jeera seeds, red chili powder and turmeric powder.
6.Add a teaspoon of hot oil when making the batter. Let the batter remain thick.
7.Divide the potato mixture into equal sized portions, the size of a lemon.
8.Dip each ball in the batter and deep fry till golden brown in color.