How to Cook Batata Vadas
Serves: 2
Preparation time: 10 mins
Cooking time: 15 mins
Ingredients needed to make Batata Vadas:
For the potato balls:
- 9 oz mashed potatoes, cooled
- 1 tsp fresh ginger, chopped
- ¼ tsp dried chili, crushed
- ½ tsp cumin seeds, roasted
- ½ tsp coriander seeds, roasted
- Salt and freshly ground black pepper
For the batter:
- 2 ½ oz rice flour
- 6 ½ oz chickpea flour
- 1 ½ tsp garlic-ginger paste
- 1 fenugreek leaf, chopped
- ½ tsp dried chili, crushed
- Water, as required
- Salt and freshly ground black pepper to taste
- Vegetable oil, for deep frying
- Tamarind chutney, to serve
Cooking instructions for Batata Vadas:
- To make the potato balls, place the mashed potatoes in a large mixing bowl and throw in rest of its ingredients, along with a dash of seasonings.
- Stir them all together until they blend together thoroughly to form a uniform mixture.
- Take portion of the spiced potato mash in your hand and roll them into 1 ½’’ wide balls; arrange them on a plate and set aside.
- To make the batter, stir both kinds of flour together and stir in the garlic-ginger paste, chopped fenugreek leaf as well as dried chili until well combined.
- Pour in water gradually while beating it into the mixture until they blend into a smooth, uniform batter, resembling the thickness of a double cream.
- Pour in vegetable oil into a deep-bottomed heavy skillet and heat it until it shimmers.
- Plop the potato balls into the batter and lower them carefully into the hot oil, few at a time, into the hot oil.
- Deep fry them for about 4 mins or until the outer coating of the balls turn crispy golden brown.
- Drain them out, with the help of slotted spoon, into paper-towel lined plate to get rid of any extra grease and set aside until all the potato balls are fried.
- To assemble, pile the fried potato balls or batata vada on a large serving platter and serve alongside bowls of tamarind chutney.
Image credit: Wikimedia Commons
