Batata Vada 2

Bombay Specials - Sweets
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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.

 

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