Batata Vada Potato Balls In A Gram Flour Crust Recipes

BATATA VADA (INDIAN POTATO BALLS)

Steps:

• Mashed boiled potatoes until smooth and set aside.

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)

Steps:

• Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
• Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
• Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
• Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
• Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
• Serve while still crisp and hot.

BATATA VADA (POTATO BALLS IN A GRAM FLOUR CRUST)

Steps:

• Boil the potatoes mash them.
• add the ginger garlic, tumeric powder and cilantro and salt.
• Heat 3 tsp on oil in a saucepan.
• add the mustard seeds and wait for them to crackle (burst) then add the asefetida.
• Pour the oil over the potatoes.
• and mix it in well till blended.
• Mix all the ingredients with the water.
• divide the potato mix into 16 balls.
• Heat the oil.
• Dip the potatoes into the batter.
• The batter should be thick enough to coat the potatoes nicely but not too thick.
• Place the coated potatoes balls in the hot oil.
• Fry till done (the coating will be a golden color with a reddish tinge).
• Enjoy.