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Crispy potato vadas in plate with curry leaves.
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5 from 1 vote

Vaidehi Manni's Super-Crispy Potato Vada

South Indian style crispy potato vada made with ginger, curry leaves and onions.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24 vadas
Calories: 48kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 3 medium potatoes (boiled, peeled and mashed)
  • 1 medium onion (chopped fine)
  • 2 green chilli peppers (minced)
  • 2 tablespoon chickpea flour (besan)
  • 2 tablespoon rice flour
  • 1 tablespoon ginger (grated)
  • 8-10 curry leaves (crushed)
  • Salt to taste
  • Vegetable oil for deep frying

Instructions

  • 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 ¾ 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 ½ 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.

Nutrition

Serving: 1vada | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 13mg | Calcium: 6mg | Iron: 1mg