Deep Fried Potato Dumplings Batata Vada Recipes

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DEEP FRIED POTATO DUMPLINGS (BATATA VADA)



Deep Fried Potato Dumplings (Batata Vada) image

Cooked potatoes tossed in spices, dipped in a chickpea batter and deep fried. Serve piping hot with ketchup or Recipe #279880. Source: syvumdotcom

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
4 green chilies, chopped fine
4 garlic flakes, crushed well
4 large potatoes, peeled, cubed and boiled
1/2 teaspoon turmeric powder
salt
4 tablespoons chopped coriander leaves (cilantro)
2 cups gram flour (chickpea flour)
1 teaspoon red chili powder
1 pinch bicarbonate of soda
1 pinch asafoetida powder
salt, to taste
oil, to deep fry

Steps:

  • Heat the oil in a pan. Add the green chillies and crushed garlic and fry on medium heat for about 2 minutes or just till the raw smell of the garlic is gone. The garlic should remain white in color.
  • Add the potato cubes, half the turmeric powder and salt to taste.
  • Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes.
  • Remove from heat and let cool.
  • Mix in the coriander leaves.
  • Shape the mixture into lemon-sized balls.
  • Batter:.
  • Mix together the gram flour, red chilli powder, remaining turmeric powder, bicarbonate of soda, asafoetida powder and salt to taste with water just enough to make a thick batter.
  • Dip each ball in the batter, then deep fry in hot oil in batches on medium flame until light golden brown in color.
  • Remove onto a paper towel to drain.

BATATA VADA (POTATO DUMPLINGS)



Batata Vada (Potato Dumplings) image

This is the poor man's food on the Streets of Mumbai. Costs Rs. 4/- for 2 vadas in 2 loaves of Pav (bread) Garlic and red chilli chutney and fried green chillies :oops: are also used in this tongue teasing sandwich. But you can also have these vadas plain with a chutney or even with sauce. Posting this recipe for a friend.

Provided by Girl from India

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

500 g potatoes
oil, and tempering (for deep frying)
1 teaspoon mustard seeds
15 curry leaves
3/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 green chilies, chopped
1 inch gingerroot, chopped fine
4 cloves garlic, chopped fine
1 lime, juice of
3 tablespoons coriander leaves, chopped fine
salt
200 g gram flour
water, to make a paste
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
salt
2 g bicarbonate of soda (optional)

Steps:

  • Cook the potatoes until tender, peel and mash (do not need to mash it completely).
  • Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
  • Add the green chillies, garlic and ginger and the spice powders.
  • Do not let the powders burn.
  • Add this to the mashed potatoes.
  • Squeeze lime and add the cilantro leaves.
  • Mix well.
  • Make a thinnish batter out of the chick pea flour and all the other ingredients.
  • Divide the potato mixture into equal sized portions, approximately the size of a small orange.
  • Dip each ball in the batter and deep fry until golden brown in colour.
  • Serve hot with a chutney.

Nutrition Facts : Calories 213.6, Fat 2.7, SaturatedFat 0.3, Sodium 35.5, Carbohydrate 38.1, Fiber 6.3, Sugar 5.6, Protein 10

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