Batata Vada Potato Dumplings Recipes

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.

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.

Steps:

• Cook the potatoes until tender, peel and mash (do not need to mash it completely).
• Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
• Add the green chillies, garlic and ginger and the spice powders.
• Do not let the powders burn.
• Add this to the mashed potatoes.
• Squeeze lime and add the cilantro leaves.
• Mix well.
• Make a thinnish batter out of the chick pea flour and all the other ingredients.
• Divide the potato mixture into equal sized portions, approximately the size of a small orange.
• Dip each ball in the batter and deep fry until golden brown in colour.
• Serve hot with a chutney.