These deep fry, crispy fritters filled with spicy masala and potatoes and fresh coconut. Serve with coriander chutney and dry-garlic chutney on the side. It is an excellent snack or breakfast on rainy day.
1 lb potatoes
3 onions chopped finely
2 cups bengal gram flour (besan)
4 green chilies
2 tsp ginger paste
3 tsp garlic paste
2 curry leaves
2 tbsp grated coconut
3 tbsp lemon juice
2 tbsp coriander leaves chopped
½ tsp cumin
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp red chili powder
½ tsp turmeric powder
a pinch baking soda
oil to deep fry
salt to taste
How to make Batata Vada:
Cook the potatoes till soft. Peel and mash. Set aside.
Mix together the potato, onions, ginger and garlic paste and add chilies, chili powder, cumin, coriander leaves, lemon juice, salt to taste.
Heat a little oil and add the mustard seeds and
curry leaves. When the mustard seeds crackle, remove from heat and add to the potato mixture.
Make a smooth batter with the bengal gram flour, turmeric powder, cumin seeds, red chili powder and a pinch of salt and baking soda.
Add a teaspoon of oil when making the batter. Let the batter remain thick.
Divide the potato mixture into equal sized portions, the size of a lemon.
Dip each ball in the batter and deep fry till golden brown in color.