Vaidehi Manni's Super-Crispy Potato Vada
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
South Indian style crispy potato vada made with ginger, curry leaves and onions.
Course: Snack
Cuisine: Indian
Author: Vaishali Honawar
  • 3 medium potatoes , boiled, peeled and mashed
  • 1 medium onion , chopped fine
  • 2 green chillies , minced
  • 2 tbsp chickpea or garbanzo flour
  • (besan)
  • 2 tbsp rice flour
  • 1 tbsp grated ginger
  • 8-10 curry leaves , crushed
  • Salt to taste
  • Oil for deep-frying
  1. Mix all the ingredients well.
  2. 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.
  3. Make a ball of the potato dough, about 3/4 of an inch in diameter, and place it on your fingers.
  4. Using the thumb of the same hand, flatten it out into a disc, about 1 1/2 inches wide.
  5. Slip the wadas into the oil, as many as the pan will take at a time without becoming overcrowded.
  6. Fry each side until golden-brown.
  7. Serve hot with chutney or just enjoy by itself.