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Main Ingredients | Potatoes, Gram flour (besan) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Batata Vada
- 4 medium Potatoes boiled and mashed
- 2 cups Gram flour (besan)
- 1 cup Fresh coriander leaves chopped
- 4-6 Garlic cloves
- 3 Green chillies
- ½ inch piece Ginger
- 1 teaspoon Mustard seeds
- ½ teaspoon Asafoetida
- 4-6 Curry leaves
- ½ teaspoon Turmeric powder
- to taste Salt
Method
- For the masala, put coriander leaves, garlic, green chillies, ginger and little water in a mixer jar and grind to a fine paste.
- Heat a tablespoon oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and masala paste and mix. Add turmeric powder and cook for two minutes.
- Add potatoes and salt and mix everything well. Sprinkle some water, add coriander leaves and mix well. Cover and cook for two to three minutes.
- Transfer the potato mixture onto a plate and set aside to cool for ten to fifteen minutes.
- For the batter, put gram flour, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, asafoetida in a bowl, add sufficient water and whisk well to make a semi thick batter without any lumps.
- Add baking soda, mix well and set aside for ten minutes.
- Heat sufficient oil in a kadai.
- Divide the potato mixture into equal portions and roll into balls and press lightly.
- Dip each ball in the batter, drain off excess batter and slide into the hot oil. Deep-fry the vadas for four to five minutes on medium heat or till golden and crisp on the outside.
- Drain on absorbent paper. Arrange them on a serving platter and serve hot.
Nutrition Info
Calories | 1295 |
Carbohydrates | 229.1 |
Protein | 41.3 |
Fat | 24.3 |
Other Fiber | Fiber- 34.3gm |
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