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Main Ingredients | Potatoes, Ghee |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Upasacha Batata Vada
- 6 medium Potatoes boiled, peeled and mashed
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 2 Green chillies finely chopped
- 6 Black peppercorns crushed
- 2 tablespoons Fresh coriander leaves chopped
- to taste Rock salt (sendha namak)
- 1 cup Water chestnut flour (shingare ka atta)
Method
- Heat two tablespoons ghee in a pan, add cumin seeds and green chillies.
- When the cumin seeds change colour, add potatoes, crushed black peppercorns, coriander leaves and rock salt and mix well.
- Allow the mixture to cool. Divide the mixture into lemon sized balls, keep aside. Make a thick batter using waterchestnut flour and water.
- Add rock salt to taste. Heat sufficient ghee in a kadai, dip the vadas in the batter and deep fry.
- Drain onto an absorbent paper. Serve hot with coriander and coconut chutney.
Nutrition Info
Calories | 1365 |
Carbohydrates | 240.8 |
Protein | 30.6 |
Fat | 32.5 |
Other Fiber | 11.7gm |
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