Batata Vada Potato Dumplings Recipes

Steps:

• Boil the potatoes mash them.
• add the ginger garlic, tumeric powder and cilantro and salt.
• Heat 3 tsp on oil in a saucepan.
• add the mustard seeds and wait for them to crackle (burst) then add the asefetida.
• Pour the oil over the potatoes.
• and mix it in well till blended.
• Mix all the ingredients with the water.
• divide the potato mix into 16 balls.
• Heat the oil.
• Dip the potatoes into the batter.
• The batter should be thick enough to coat the potatoes nicely but not too thick.
• Place the coated potatoes balls in the hot oil.
• Fry till done (the coating will be a golden color with a reddish tinge).
• Enjoy.

Steps:

• Cook the potatoes until tender, peel and mash (do not need to mash it completely).
• Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
• Add the green chillies, garlic and ginger and the spice powders.
• Do not let the powders burn.
• Add this to the mashed potatoes.
• Squeeze lime and add the cilantro leaves.
• Mix well.
• Make a thinnish batter out of the chick pea flour and all the other ingredients.
• Divide the potato mixture into equal sized portions, approximately the size of a small orange.
• Dip each ball in the batter and deep fry until golden brown in colour.
• Serve hot with a chutney.

Steps:

• Heat the oil in a pan. Add the green chillies and crushed garlic and fry on medium heat for about 2 minutes or just till the raw smell of the garlic is gone. The garlic should remain white in color.
• Add the potato cubes, half the turmeric powder and salt to taste.
• Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes.
• Remove from heat and let cool.
• Mix in the coriander leaves.
• Shape the mixture into lemon-sized balls.
• Batter:.
• Mix together the gram flour, red chilli powder, remaining turmeric powder, bicarbonate of soda, asafoetida powder and salt to taste with water just enough to make a thick batter.
• Dip each ball in the batter, then deep fry in hot oil in batches on medium flame until light golden brown in color.
• Remove onto a paper towel to drain.