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| Main ingredients | Potatoes, Ghee, Cumin seeds, Green chillies, Ginger, Rock salt, Fresh coriander leaves, Lemon juice, Amaranth (rajgira) flour, Sago flour, Peanut oil, Coconut chutney |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Potato mixture
- 3 medium potatoes, boiled, peeled and mashed
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 2-3 green chillies, finely chopped
- 1 inch ginger, finely chopped
- Rock salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 2 teaspoons lemon juice
- Batter
- 1 cup amaranth (rajgira) flour
- 2 teaspoons ginger-green chilli paste
- Rock salt to taste
- 3 tablespoons sago flour
- Peanut oil for deep frying
- Coconut chutney for serving
Method
- To make the potato mixture, heat ghee in a non-stick kadai. Add cumin seeds and once they change colour, add green chillies and ginger, mix and sauté for 30 seconds.
- Add potatoes, rock salt and coriander leaves, mix well and cook on medium heat for 2-3 minutes.
- Switch off heat, add lemon juice and mix well. Transfer the mixture onto a plate, spread and let it cool down completely.
- To make the batter, take amaranth flour in a bowl, add ginger-green chilli paste, rock salt and ¾ cup water and whisk well to form smooth batter. Add sago flour and ½ cup water and whisk well.
- Heat sufficient peanut oil in a kadai.
- Divide the potato mixture into equal portions, roll into balls and press them slightly.
- Dip the balls in batter, gently slide into hot oil and deep-fry till crisp. Drain on absorbent paper.
- Arrange the vadas on a serving plate and serve hot with coconut chutney.
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