Tomato Vada

Ingredients list for Tomato Vada

• 8 medium Tomatoes , red and firm
• 5 medium Potatoes, boiled , peeled and mashed
• 4 Green chillies, chopped
• 8-10 cloves Garlic
• 2 tablespoons Fresh coriander leaves, chopped
• to taste Salt
• 3 tablespo Oil
• 1/2 teaspoon Mustard seeds
• 5-6 Curry leaves
• 1/4 teaspoon Asafoetida
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Lemon juice
• 1 1/4 cup Gram flour (besan)
• a pinch a pinch Soda bicarbonate
• 1/2 teaspoon Red chilli powder

Method

1. Grind green chillies and garlic to a paste. Place potatoes, garlic-green chilli paste, coriander leaves and salt in bowl.
2. Heat two tablespoons of oil in a pan. Add mustard seeds. As they crackle, add curry leaves and asafoetida.
3. Remove from heat and add to the potato mixture. Add one fourth teaspoon turmeric powder and lemon juice. Mix well.
4. Make eight balls of the above mixture. Set aside. Take besan in a bowl, add soda bicarbonate, remaining turmeric powder, red chilli powder, salt and one tablespoon of hot oil.
5. Make a batter of coating consistency using water as required. Take tomatoes and slice off tops. Scoop out seeds using a small spoon.
6. Fill potato mixture in each tomato. Heat sufficient oil in a kadai. Dip the stuffed tomatoes in the batter and deep fry in medium hot oil till golden brown and crisp.
7. Drain on absorbent paper. Serve hot tomato wadas with coconut chutney or spicy garlic chutney. You can also serve them sandwiched in pao.