Batata Vada -- Potato Dumplings -- Indian Fast Food Recipe by Ruchi Bharani - Vegetarian [HD] <br />INGREDIENTS- <br />5 potatoes boiled and coarsely mashed <br />curry leaves <br />8-10 cloves of garlic <br />1 big piece ginger <br />5 green chillies <br />coriander leaves <br />1/2 teaspoon mustard seeds <br />1 and 1/2 tablespoon oil <br />1 and 1/2 cup gram flour <br />turmeric powder <br />asafoetida <br />salt to taste <br />soda bicarbonate <br />1 tablespoon cornflour <br />1/2 teaspoon red chilli powder <br /> <br />METHOD <br />For the filling - <br />- Grind all three aromatics (garlic, ginger and green chillies) together into a coarse paste. <br />- Heat 1 & 1/2 tbsp. oil in a pan. Add mustard seeds. Once they start spluttering, add asafoetida (heeng) and curry leaves. Add the ginger, chilli and garlic paste. Saute it for a minute. <br />- Add coarsely mashed potatoes and the remaining seasoning ingredients (turmeric powder, salt and coriander leaves). Mix well. <br />- Keep the potato filling aside and let it cool down completely. <br /> <br />For the batter - <br />- In a mixing bowl, add gram flour, 1 tbsp. cornflour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 tsp. asafoetida or heeng and salt to taste. Add water and whisk it into a smooth pouring consistency batter. <br /> <br />Frying - <br />- Make 1 & 1/2 inch balls of potato filling. <br />- Just before frying, add 2 pinches of soda bicarbonate into the batter. Pour some hot oil over it and let it react and mix it together. <br />- Dip the potato balls well into the batter and add them to the hot oil. <br />- Fry them on a medium flame. Let them turn golden brown. Flip them well. <br />- Remove the ready vadas on a kitchen towel so that all the excess oil is absorbed. <br />- Serve them hot with coriander mint chutney and spicy garlic chutney
