| Recipe Name: Batata Vada |
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| Category: Indian Regional |
Sub Category: Marathi |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
40 mins |
8 |
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Ingredients: |
| Besan |
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2 Cups |
| Potatoes |
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3/4 lb |
| Grated coconut |
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2 tbsp |
| Onions |
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4, chopped finely |
| Green chillies |
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4 |
| Garlic |
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4 Cloves |
| Sugar to taste |
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| Juice of one lime |
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| A few sprigs coriander leaves, chopped |
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| Mustard seeds |
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1 tsp |
| A small piece ginger |
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| Turmeric powder |
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1 tsp |
| Red chilli powder |
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1/2 tsp |
| Cumin seeds |
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1 tsp |
| A pinch of baking soda |
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| Oil for deep frying |
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| Water as required |
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| Salt to taste |
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Method: |
- Cook potatoes into the Pressure cooker until soft.
- Peel and mash them, keep aside.
- Grind green chillies, garlic and ginger together to make a fine paste.
- Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
- Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
- Remove it from the heat and add it to the potato mixture.
- Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
- Add a tsp of hot oil to the batter.
- Make small balls from the potato mixture.
- Dip each ball in the batter and deep fry until golden brown.
- Serve hot batata vada with chutney or tomato sauce.
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Tags:
potato, besan, bengalgram flour, snackBatata Vada, batter , potato , leaves , deep , paste , powder
, salt , mash , potatoes ,
take , chilli , baking , heat , mixture , powder , thick , hot , seeds , mustard , little |
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