The ingredients for the Batata Vada:
For the Potato Filling you will need:
4 medium sized Potatoes
10-12 curry leaves
2 tsp skinned spilt urad dal (Black Gram)
1 tsp mustard seeds
1 tsp cumin seeds (optional)
1 chopped green chilly
2 inch piece ginger chopped finely
a few chopped cilantro/coriander leaves (optional)
1 tsp turmeric powder
1/4 tsp asafoetida
oil for frying
salt
For the Besan (Gram Flour) batter you will need:
1 and 1/2 cup gram flour
salt
water
2 tbsp rice flour (optional)
Method of making the potato bondas:
1: Firstly boil the potatoes till cooked thoroughly. Then mash them well. There should be no lumps.
2: In a pan, take some oil. When the oil gets hot, add the mustard seeds. When the mustard seeds start crackling, add the cumin seeds, the curry leaves, chopped ginger, chopped chilly, asafoetida and cilantro.
3: Fry till the spices are well cooked. Don’t burn. Add the turmeric powder. Then add the mashed potatoes and salt. Blend the potatoes with the spice mixture. Let this mixture simmer on low heat for 5-6 minutes. Don’t cover the pan. This potato mixture should be dry. Keep on stirring the pan in a minute or so, so that the filling does not stick to the pan.
4: Now take the gram-flour, add salt to it. You can also add a pinch of red chilly powder to it. I added rice flour to this batter as rice flour makes the coating crisp while frying. You can completely omit adding rice flour. With water make a slightly thick batter.
5: Make equal sized medium balls of the potato mixture. Flatten them a little as it helps to deep fry them easily.
6: Dip each ball in the besan batter. Coat the ball evenly with the gram flour batter.
7: In a hot oil in a deep fry pan, add the potato balls coated with gram flour paste. Fry them till golden brown
For the Potato Filling you will need:
4 medium sized Potatoes
10-12 curry leaves
2 tsp skinned spilt urad dal (Black Gram)
1 tsp mustard seeds
1 tsp cumin seeds (optional)
1 chopped green chilly
2 inch piece ginger chopped finely
a few chopped cilantro/coriander leaves (optional)
1 tsp turmeric powder
1/4 tsp asafoetida
oil for frying
salt
For the Besan (Gram Flour) batter you will need:
1 and 1/2 cup gram flour
salt
water
2 tbsp rice flour (optional)
Method of making the potato bondas:
1: Firstly boil the potatoes till cooked thoroughly. Then mash them well. There should be no lumps.
2: In a pan, take some oil. When the oil gets hot, add the mustard seeds. When the mustard seeds start crackling, add the cumin seeds, the curry leaves, chopped ginger, chopped chilly, asafoetida and cilantro.
3: Fry till the spices are well cooked. Don’t burn. Add the turmeric powder. Then add the mashed potatoes and salt. Blend the potatoes with the spice mixture. Let this mixture simmer on low heat for 5-6 minutes. Don’t cover the pan. This potato mixture should be dry. Keep on stirring the pan in a minute or so, so that the filling does not stick to the pan.
4: Now take the gram-flour, add salt to it. You can also add a pinch of red chilly powder to it. I added rice flour to this batter as rice flour makes the coating crisp while frying. You can completely omit adding rice flour. With water make a slightly thick batter.
5: Make equal sized medium balls of the potato mixture. Flatten them a little as it helps to deep fry them easily.
6: Dip each ball in the besan batter. Coat the ball evenly with the gram flour batter.
7: In a hot oil in a deep fry pan, add the potato balls coated with gram flour paste. Fry them till golden brown
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