Another popular snack or starter. Many people enjoys them as light meal as sandwich with chutney and bread roll.
Ingredients:
- 3 medium potato
- 3 tsp ginger, garlic and chilli paste
- Finally chopped coriander
- Salt to taste
- ½ tsp ajwai
- 1 tsp sesame seeds
- 250 ml oil for frying
For batter:
- 100 gm gram flour
- 1 tsp oil for batter
- 80 ml room temperature water
- ½ tsp salt or to taste
- A pinch of ajwai (crush it between two palms)
- A pinch of cooking soda
Recipe:
- Boil potatoes for 15 minutes.
- While potatoes are boiling and cooling down, mix gram flour, water (add water slowly to control the batter thickness, salt ,ajwai and oil in a bowl. The batter should be like thinner than ketchup.
- Once potatoes are cooled, peel them and cut them in 8th or so.
- Now add all spices ( ginger,garlic and chilli paste, ajwai, salt, sesame seeds, chopped coriander)
- Now mash them up by crushing with hand till they are quite looks like mash potatoes. No need to use masher. Personally I quite like little lumps of potatoes in my vada.
- Once all mixed well, bind them in a small balls. These balls can be like walnut size. Once all balls are ready, keep them aside.
- Now heat the oil in a pot.
- Now add pinch of cooking soda in the prepared batter.
- Once oil is hot to fry***, dunk potato balls fully in the batter and drop them in the oil. Don’t move them for 30 to 40 seconds. Now they can be turn on other side or canbe move about so they can be golden from all sides. If these balls are not totally submerge in the oil, spoon the oil over the balls to cover them.
- Cook these balls for 3 to 4 minutes or batter looks crispy and cooked thoroughly.
- ***The way to check oil is hot enough by dropping small clump of batter in oil and if the batter comes to surface straightaway, the oil is ready to fry.
Rasoi .Kitchen 