Batata Vada
Batata Vada is a spicy potato dumpling coated with gram flour and deep-fried. This is one of India's classic street snacks.
Servings: 12 servings
Calories: 132kcal
Ingredients
- 4 potatoes (boiled, peeled and mashed)
- ¼ teaspoon asafetida (hing)
- ¼ teaspoon turmeric
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste (crush green chilies in mortar and pestle)
- 2 teaspoon avocado oil or any neutral oil
- Salt to taste
- 1 tablespoon lemon juice
- ¾ cup chickpea flour (sifted to remove any lumps)
- ½ teaspoon red chilli powder (like paprika or cayenne)
- ¼ teaspoon turmeric
- Salt to taste
- ¼ teaspoon baking soda
- Vegetable oil for deep frying the vadas
Instructions
- Heat the oil and add the turmeric and the asafetida.
- Now add the ginger, garlic and chilli pastes and saute just a few seconds. Add the potatoes and salt, mix well, and take off the heat. Mix in the lemon juice.
- Allow the mixture to cool before you handle it.
- Mix the chickpea flour with red chili powder, turmeric, baking soda and salt. Add enough water to make a fairly thick batter, about the consistency of pancake batter.
- Make balls with the potato mixture, about 1 inch in diameter. Dunk one at a time into the chickpea batter. Turn to coat and then drop into the oil which should be at between 350 and 375 degrees.
- Fry the vadas on all sides until they turn reddish-brown. Don't overcrowd the pan. Remove to paper towels and drain.
Nutrition
Calories: 132kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg