Batata vada is one of the most popular snacks. My aayi prepares it with a little difference. But I learnt this version of batata vada from my friend Poornima. When I went to her house last time, she had prepared this and I just loved it.
Last week one of our friend had visited us. He told us that he is going to some place for eating batata vada in the evening. I felt like having them too, but preferred doing it at home than going out in cold.
The batata vadas came out superb. Here is the recipe, I will post my aayi’s version sometime in future.
1. Potatoes 2 big
2. Besan (Chick pea flour) 3/4th cup
3. Asafoetida(hingu) a pinch
4. Turmeric a pinch
5. Green chillies 2
6. Red chilli powder 1/2 tea spn
7. Tamarind pulp 1/4th tea spn
8. Mustard seeds 1/4th tea spn
9. Coriander leaves 2-3 strands
10. Curry leaves 4-5
12. Salt as per taste
Cut the potatoes into half and cook with a pinch of turmeric. Peel them and slightly mash with hand.
Heat 1 tea spn oil and add mustard seeds. When they start spluttering, add asafoetida, green chillies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
In a bowl mix besan, chilli powder, a little salt, tamarind pulp and a pinch of asfoetida with sufficient water to make a thick paste.
Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color.
Serve hot with tomato ketchup.
Serves : 2
Preparation time : 30min