Batata Vada Recipe By Tasty

BATATA VADA RECIPE

Steps:

• Have all the ingredients ready before starting to make vada. Make a paste of green chilli, ginger and garlic using mortar and pestle or in the small chutney jar of a mixer grinder.
• Peel boiled potatoes and mash them with backside of a large spoon.
• Heat 2-teaspoons oil in a small pan over medium flame. Add mustard seeds. When they start to crackle, add asafoetida, curry leaves and a paste of green chilli-ginger-garlic.
• Stir and cook for a minute. Add turmeric powder and mix well.
• Turn off the flame and transfer the prepared tempering over mashed potatoes. Add chopped coriander leaves, lemon juice and salt.
• Mix well and taste for the lemon juice and salt. If required, add more lemon juice or salt.
• Divide it into 9-10 equal portions. If mixture turns sticky, grease your hands with oil and make round shaped balls from it.
• Prepare batter for vada - take gram flour, baking soda and salt in a wide mouthed bowl.
• Add water (approx. 1/3 cup) little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner than dosa batter. If batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.
• Heat oil in a pan over medium flame for deep-frying. When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single batch and deep-fry them until light golden brown.
• Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls. Batata Vada is now ready for serving. Serve hot with tea and green chutney / tomato ketch up.

BATATA VADA RECIPE

Steps:

• Heat vegetable oil in a skillet over high heat.
• Once the oil is hot, add asafetida (hing), crushed coriander seeds, and cumin seeds and let them crackle for 4-5 seconds.
• Add crushed cashew nuts and chopped raisins and fry until they are browned (8-10 seconds).
• Add finely chopped green chili peppers, chopped cilantro (coriander), crushed boiled potatoes, salt , red chili powder (or cayenne), dry mango powder, ground black pepper, garam masala powder, and cumin powder and mix everything well.
• Cook for 4-5 minutes on medium heat. Remove the pan from heat and let the filling cool completely.
• Make small lime sized balls from the filling and keep aside. You can also flatten the ball slightly so that it is easy to stuff the vadas inside pan if making vada pav using them.
• Stir together chickpea flour, cornstarch, carom seeds (ajwain), salt, vegetable oil, turmeric powder, and baking soda in a medium-sized bowl.
• Add water (approx ⅓ cup) little by little, and whisk to make a lump-free flowing batter.
• Heat oil for deep-frying in a deep pan or kadai over medium-high heat.
• Dip the potato balls in the batter and coat them all over with the batter. Drop them gently in hot oil. Use a fork for dipping and taking them out of the batter. Do not overcrowd the pan.
• Fry the vada on medium-high heat until they are lightly brown. Keep flipping them to cook evenly on all the sides using a slotted spoon.
• Drain on a plate lined with a paper towel. Fry all the vada until lightly browned and drain on the plate.
• Now heat the oil once again on high heat until it is very hot. Drop a few vada once again in hot oil and fry until they are nicely browned and crisp.
• Drain them on a plate lined with paper towel and serve hot.

BATATA VADA RECIPE | MUMBAI BATATA VADA | ALOO VADA

Steps:

• Boil potatoes in a pressure cooker. For this rinse and wash potatoes and pressure cook till 3-4 whistles. Allow the pressure cooker to cool naturally then take out the potatoes, peel them and mash with a potato masher.
• Heat 1 & 1/2 tbsp. oil in a pan. Add mustard seeds. Once they start spluttering, add coriander leaves. Add the ginger and chopped chillies. Saute it for a minute.
• Now add coriander powder and chaat masala, salt, red chilli powder, turmeric powder and mix it well. Add 2 tablespoons of water and add coarsely mashed potatoes.
• Keep the potato filling aside and let it cool.
• In a mixing bowl, Mix gram flour, a pinch of teaspoon turmeric powder, 1/2 teaspoon red chilli powder and salt to taste. Add water and whisk it into a smooth and thick consistency batter.
• 8 equal sized balls of potato filling, now dip these balls and coat these balls into the gram flour batter we made.
• Heat up enough oil in a pan that is enough for deep frying.
• Now drop these batter coated balls in the hot oil very carefully and fry them on medium high heat. when they are golden brown from all side, with the help of a slotted spoon take them out of the pan onto a plate lined with kitchen napkin.
• Serve them hot with coriander mint chutney and spicy fried green chilli dry red garlic chutney and a cup of masala chai.

BATATA VADA | ALOO BONDA | POTATO FRITTER | POTATO DUMPLING | BATATA AMBADO

Steps:

• Peel the skin of potatoes, cut them into cubes and wash them.
• Cook the potatoes in any way desired but make sure they are just firm and not mushy. I have just sprinkled water, covered with lid and microwaved the potatoes for 5 minutes.
• Alternatively, you can cook potato cubes in boiling water for 15 to 20 minutes or pressure cook it for 2 whistles or cook even in steamer or pot.
• In a small pan, heat oil on medium to low flame. Add mustard seeds, and when they start to splutter add urad dal, garlic cloves (skip if you are preparing on vrat days) and hing and sauté till the raw smell of garlic goes off (about 1 minute) and urad dal becomes light in color..
• Next add turmeric powder, curry leaves and sauté for another few seconds. switch off the flame.
• Mash the cooked potatoes. To this add green chilies, ginger, coriander leaves, salt and sautéed ingredients prepared above and mix well.
• Divide this into 9 or 10 portions or to desired size bonda or vada and make balls out of it.
• In a bowl, add chickpea flour, red chilli powder, cumin seeds, turmeric powder, asafoetida, salt, and mix.
• To this add water little by little and whisk to form a batter that is thinner than pancake batter. See that there are no lumps and batter is not too thick or too thin.
• The amount of water I added was approximately 1/3 cup but not more than 1/2 cup. This also varies based on brand of flour, weather conditions and water.
• Your vadas should be coated easily in this batter. If the batter is too thick then add water, and if it becomes too watery then add chickpea flour and adjust accordingly.
• Heat oil in a heavy bottomed pan for frying.
• Once the oil is hot, dip each potato ball in the batter and drop it in oil. Add 4 to 5 balls depending on the size of your pan. Deep fry them till they are golden brown in color.
• Transfer this to paper towel to absorb any excess oil.
• Repeat the process for remaining potato balls.
• Batata Vadas or Aloo Bonda are now ready. Serve hot and enjoy.

BATATA VADA (INDIAN POTATO BALLS)

Steps:

• Mashed boiled potatoes until smooth and set aside.

VADA PAV

Steps:

• Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.
• Soak tamarind in hot water for 30 to 40 minutes.
• With your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
• Heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
• Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. Cook for 2-3 minutes.
• Add the jaggery and salt and cook for 4-5 mins more. The mixture would thicken. Let the saunth chutney mixture cool.
• When cooled, store the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney whenever required with chaat or snacks.
• Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.
• Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.
• Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.
• Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds until the raw aroma of garlic goes away. Do not brown garlic.
• Pour this tempering in the mashed potatoes.
• Add chopped coriander leaves and salt.
• Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.
• In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water.
• The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons water. Set aside.
• In a kadai or pan, heat oil for deep frying.
• When the oil becomes medium hot, then dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
• Gently and carefully add these batter coated potato balls in medium hot oil.
• Depending on the size of the kadai or pan, you can add more or less of the vadas while frying. Don't overcrowd the pan while frying.
• When one side becomes crisp, lightly golden and firms up then gently turn it over with a slotted spoon and fry the second side. Turn over when the second side is fried.
• This way turning a couple of times fry the batata vada till they are evenly golden on all sides.
• Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.
• When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
• Slice the pav without breaking it into two parts and keep aside. If you don't have sweet chutney, then just make the vada pav with green chutney.
• Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
• Sprinkle the dry garlic chutney. This is optional and if you don't have you can skip it.
• Place the hot batata vada sandwiched in the bread slices.
• Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried salted green chillies and both the chutney along with it.
• You can also serve them as an evening snack with a side of ginger chai or coffee.

GUJARATI BATATA VADA RECIPE | BATAKA VADA INDIAN SNACK | ALOO VADA |

Steps:

• For batata vadaTo make batata vada, heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes.Remove from the flame, cool and divide the mixture into 10 equal portions.Roll out each portion into a round and keep aside.Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides.Drain the batata vada on absorbent paper and serve hot with green chutney.
• If you like Gujarati batata vada, then also try other Gujarati snacks like paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with 27 amazing images. rava dhokla recipe | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | with 15 amazing images
• Gujarati batata vada is made of 2 cups boiled , peeled and mashed potatoes 1 tbsp oil 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) 1 tbsp chopped coriander (dhania) 2 tsp lemon juice 2 tsp sugar salt to taste oil for deep-frying To Be Mixed Together Into A Thin Batter (using 3/4 Cup Water) 1 cup besan (bengal gram flour) 1/4 tsp chilli powder 1 tbsp oil a pinch of asafoetida (hing) a pinch soda bi-carb salt to taste
• Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. Avoid potatoes with soft spots or blemishes and those with a greenish tint. In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria. In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost. Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.
• How to make mashed potatoes? This is what potatoes look like. First wash the potatoes. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Place potatoes in a flat dish in a pressure cooker covered with water. Pressure cook for 2 to 3 whistles. This is what the potatoes look like. Cool and peel the potatoes with your fingers. Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); });
• To make vada, heat 1 tbsp oil in a broad pan. Add 2 tsp ginger-green chilli paste. Add 1/4 tsp turmeric powder (haldi). Add 1 tbsp chopped coriander (dhania). Add 2 tsp lemon juice. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Add 2 cups boiled , peeled and mashed potatoes. Add 2 tsp sugar. This helps to balance the tanginess of lemon juice. Add salt to taste. Mix well and sauté on a medium flame for 3 to 4 minutes. Remove from the flame and cool. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Divide the mixture into 10 equal portions. Roll out a portion into a round by rolling in between your palms. Repeat the same to roll remaining vadas. Keep aside.
• Choose yellow-coloured flour that is clean and free from insects. Purchase coarsely or finely ground besan, as desired. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Check the label and buy the freshest stock as it imbibes a rancid smell over time. It should also be free broken grains of chana dal. Also make sure that there is no evidence of moisture or lumps formation.
• For the batter of Gujarati batata vada recipe | bataka vada Indian snack | aloo vada, add 1 cup besan (bengal gram flour) in a deep bowl. Add 1/4 tsp chilli powder. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); }); Add 1 tbsp oil. Add a pinch of asafoetida (hing). Add a pinch soda bi-carb. This is to make the covering of the vada soft. Add salt to taste. Add ¾ cup of water. Note that the quantity of the water depends on the quality of the besan. So add water gradually. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot14 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot14").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot14]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot15 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot15").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot15]); }); Mix well using a whisk preferably. The batter is ready. It has to be lump free.
• To make Gujarati batata vada recipe | bataka vada Indian snack | aloo vada, heat oil for deep-frying in a kadhai. Dip a potato round in the prepared batter. The batter should coat the vada evenly from all sides. Immediately add it to hot oil. You can add 3 to 4 vadas at a time. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot16 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot16").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot16]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot17 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot17").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot17]); }); Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Keep rolling and turning the vadas with a slotted spoon at intervals. Drain on absorbent paper. Repeat to fry more vadas. Serve Gujarati batata vada recipe | bataka vada Indian snack | aloo vada hot with green chutney.
• To make the batter, note that the quantity of the water depends on the quality of the besan. So add water gradually. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot18 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot18").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot18]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot19 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot19").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot19]); }); Ensure that the batter is lump free so it coats the vada well. Use a whisk preferably. Some Gujaratis do not add turmeric powder to the Batata vada. You can avoid it if you wish to. You can make the vada and keep them refrigerated till frying.

BATATA VADA, NON FRIED BATATA VADA SNACK

Steps:

• For the vadasHeat the oil in a non-stick pan and add the mustard seeds.When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.Add the ginger-green chilli paste and garlic paste and again sauté on a medium flame for a few seconds.Add the potatoes, turmeric powder, coriander, lemon juice and salt, mix well cook on a medium flame for 1 to 2 minutes. Keep aside to cool.
• For the batterCombine all the ingredients together in a bowl, add enough water to make a batter of pouring consistency. Keep aside
• How to proceedDivide the mixture into 6 equal portions and shape them into flat round wadas. Keep aside.Dip each vada in the batter and place them in a hot broad non-stick pan.Cover and cook on a slow flame for 3 to 4 minutes, using 1/8 tsp of oil.Turn upside down, cover again and cook for another 3 to 4 minutes or till they turn golden brown in colour.Serve hot with dry garlic chutney or whole wheat pav.

VRAT KA BATATA VADA

Steps:

• Roughly mash the boiled and peeled potatoes.
• Heat Oil in a heavy bottom pan and add cumin and asafoetida.
• As soon as the cumin start to crackle add the cashew pieces, raisins and chopped ginger and green chilies.
• Saute for a minute on medium hot oil.
• Now add the mashed potatoes and saute for 2-3 minutes.
• Switch off the heat and add salt, sugar, lemon juice and chopped fresh coriander and mix well.
• Let the mixture cool down and come to room temperature.
• Batter- take a big deep bowl and add amaranth flour in it , add water gradually and make a smooth lump free medium thick batter of coating consistency.
• Add salt, and pepper powder and mix.let it rest for 5 minutes
• when potato mixture cool down then make small size balls from the potato mixture.
• Heat enough oil to deep fry in a deep wide pan.
• Dip the potato balls in the rajgiri batter and gently drop in the hot oil and fry on medium oil.
• Turn after the upper side looks dry , now let it fry from both the sides till golden and crisp.
• Drain when done on a paper napkin.
• Serve with date chutney / mint chutney or Enjoy with a cup of masala chai

BATATA VADA RECIPE BY TASTY

Steps:

• Stuffing:
• Take 4-5 medium-sized chilies, 5-6 large cloves of garlic, 1 inch of ginger and a handful of coriander in the grinder. Grind all ingredients roughly.
• Heat 2 tablespoons of oil in a pan. Add cumin seeds and mustard seeds to it. When cumin seeds and mustard seeds start crackling add asafoetida[hing], curry leaves and turmeric powder in it.
• Stir it well and add roughly grinded ginger-garlic-chili-coriander paste in it. Cook it for 1 minute on low flame with continuous stirring. Add this mixture to your mashed potatoes carefully. Also, add salt to taste fully incorporate to blend flavors. Set mixture aside.
• Coating:
• Take 2 cups of gram flour in a large bowl. Add carom seeds, ¼ tsp turmeric powder, red chili powder and salt to taste.
• Add water in small parts and mix well to make a smooth batter.
• Frying:
• Take a stuffing bowl and make golf ball-size balls of potato mixture from earlier.
• Take sufficient oil in a pan or kadhai for deep frying potato vadas. Let it heat on a high flame.
• Once the oil is hot, add 1 tablespoon of hot oil from a pan in the batter carefully. And mix well. Also, add 1 pinch of baking soda to the batter and mix properly.
• To check if the oil in a pan is ready for frying or not, add a small part of the batter in a pan using a spoon. If the batter comes up immediately in a pan, the oil is ready for frying.
• Add potato stuffing ball in batter, coat the batter properly with the help of a spoon or hand and add it to the frying pan. [While adding vadas in a frying pan, the flame should be low].
• Fry the vadas gently on medium flame. Do not overcrowd the pan. Add only 3 vadas at a time in a medium-sized pan or kadhai.
• Do not stir immediately after adding vadas to the pan, let it set for some time. And fry until they turn into golden colour.
• Fry all vedas as mentioned above.
• Fry green chilies in the same oil for serving with vadas. Add a pinch of salt on fried chilies to taste.
• Serve the potato vadas with fried chilies and peanut chutney with pav.