Deep Fried Potato Dumplings Batata Vada Recipes

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BATATA VADA (INDIAN POTATO BALLS)



Batata Vada (Indian Potato Balls) image

Do not get over-whelmed by long list of ingredients, most of them are pantry ingredients. I've marked non-pantry ingredients as optional to keep the recipe simple.

Provided by Mariam Sodawater

Categories     Snack

Time 40m

Number Of Ingredients 21

500 gm potato (boiled and peeled)
1 tablespoon oil (more to fry)
2 twigs curry leaves (subtitute with 2 tablespoon cilantro )
½ teaspoon mustard seeds (optional)
1 teaspoon fennel seeds (optional)
2 green chillies (finely chopped)
½ tablespoon garlic paste
½ tablespoon red chilli flakes
½ tablespoon cumin powder
½ tablespoon coriander powder
½ teaspoon turmeric powder
1½ teaspoon salt
1 medium onions (finely chopped)
1 teaspoon sugar
2 tablespoon lemon juice
1 cup gram flour
½ teaspoon salt
½ teaspoon red chilli
½ teaspoon cumin
½ teaspoon baking soda (optional for crispiness. See notes.)
½ cup water or as needed

Steps:

  • Mashed boiled potatoes until smooth and set aside.

Nutrition Facts : Calories 135 kcal, Carbohydrate 17 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 381 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

DEEP FRIED POTATO DUMPLINGS (BATATA VADA)



Deep Fried Potato Dumplings (Batata Vada) image

Cooked potatoes tossed in spices, dipped in a chickpea batter and deep fried. Serve piping hot with ketchup or Recipe #279880. Source: syvumdotcom

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
4 green chilies, chopped fine
4 garlic flakes, crushed well
4 large potatoes, peeled, cubed and boiled
1/2 teaspoon turmeric powder
salt
4 tablespoons chopped coriander leaves (cilantro)
2 cups gram flour (chickpea flour)
1 teaspoon red chili powder
1 pinch bicarbonate of soda
1 pinch asafoetida powder
salt, to taste
oil, to deep fry

Steps:

  • Heat the oil in a pan. Add the green chillies and crushed garlic and fry on medium heat for about 2 minutes or just till the raw smell of the garlic is gone. The garlic should remain white in color.
  • Add the potato cubes, half the turmeric powder and salt to taste.
  • Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes.
  • Remove from heat and let cool.
  • Mix in the coriander leaves.
  • Shape the mixture into lemon-sized balls.
  • Batter:.
  • Mix together the gram flour, red chilli powder, remaining turmeric powder, bicarbonate of soda, asafoetida powder and salt to taste with water just enough to make a thick batter.
  • Dip each ball in the batter, then deep fry in hot oil in batches on medium flame until light golden brown in color.
  • Remove onto a paper towel to drain.

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