Ingredients
- 6-8 medium sized boiled potatoes
- 1 small piece ginger
- 4-5 pods of garlic
- 4-5 green chilies
- 1/2 cup cilantro/coriander leaves (chopped)
- 2 tsp turmeric powder
- 8-10 curry leaves
- 2 tsp mustard seeds
- 1/4 tsp asafetida
- 2 cups gram flour (besan)
- 1 cup water
- 1 tsp chili powder(optional)
- salt to taste
- oil for frying
Method
- Grind ginger, garlic and green chilies together into a paste.
- Peel and mash potatoes coarsely.
- Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
- Heat 1 tbsp oil in a pan and add mustard seeds.
- When they splutter, add turmeric powder and curry leaves.
- Pour this tempering over the mashed potatoes and mix gently.
- Make small balls of mashed potato mixture. (You can flatten the balls if you like)
- In another bowl, add the besan and add some salt, turmeric powder and chili powder to it.
- Add water gradually and keep mixing to make a smooth batter of medium consistency
- Heat some oil in a pan.
- Now dip each potato ball in the batter, letting the excess batter drip off and slowly add to the hot oil.
- Do not overcrowd the pan, and fry all the vadas on medium flame till they become golden brown.
- Remove on a paper towel and drain the excess oil
- Serve hot with salted green chilies (if you can handle it !!)
Preparation time: 30 minutes