South Indian style crispy potato vada made with ginger, curry leaves and onions.
- 3 medium potatoes , boiled, peeled and mashed
- 1 medium onion , chopped fine
- 2 green chillies , minced
- 2 tbsp chickpea or garbanzo flour
- 2 tbsp rice flour
- 1 tbsp grated ginger
- 8-10 curry leaves , crushed
- Salt to taste
- Oil for deep-frying
Mix all the ingredients well.
Heat the oil in a pan wide enough to deep-fry in. If possible, use a thermometer to ensure it reaches between 350 and 375 degrees before you begin to fry.
Make a ball of the potato dough, about 3/4 of an inch in diameter, and place it on your fingers.
Using the thumb of the same hand, flatten it out into a disc, about 1 1/2 inches wide.
Slip the wadas into the oil, as many as the pan will take at a time without becoming overcrowded.
Fry each side until golden-brown.
Serve hot with chutney or just enjoy by itself.