Rinse and cook the potatoes in a pressure cooker for 5-6 whistles.
Once cooked, transfer them to a bowl, let them cool and remove their skin.
Mash them with a fork or a masher and add salt and coriander leaves to them.
Now add the lemon juice and sugar and mix well.
Heat the tempering oil in a pan and add mustard seeds to it.
Once the mustard seeds stop crackling, add cumin seeds and let it fry for a few seconds.
Now add asafoetida and turmeric powder to the oil and mix it well.
Add the ginger-garlic-chilli paste to the oil and let it cook for a while.
Then add the chopped curry leaves and let the paste cook until you don’t get the raw smell of the ginger and garlic anymore.
Add the potato mixture to the pan and mix it thoroughly.
Let the mix cook for some time. Once it’s cooked, transfer it to a bowl.
Now, to make the batter, mix all the dry ingredients in a bowl.
Now add water little at a time and turn the mixture into a paste with thick and dripping consistency.
Heat the oil in a frying pan on medium flame.
Mold the potato mixture into small palm-sized balls.
Once all the potato mixture is molded, drop a little batter into the hot oil and see if it sinks.
If the batter doesn’t sink then dump a potato mixture ball in the batter with a spoon and gently coat it.
Now slowly put the batter-covered potato mixture ball in the hot oil and let it fry till golden and slightly brown. You can fry 3-5 Vadas at a time, depending on the size of your frying pan.
Once they’re cooked, transfer them on to a plate covered with paper towels. This will help you drain out all the excess oil.
Serve the hot Batata Vada with some coriander chutney and tamarind chutney.
Ingredients
Directions
Rinse and cook the potatoes in a pressure cooker for 5-6 whistles.
Once cooked, transfer them to a bowl, let them cool and remove their skin.
Mash them with a fork or a masher and add salt and coriander leaves to them.
Now add the lemon juice and sugar and mix well.
Heat the tempering oil in a pan and add mustard seeds to it.
Once the mustard seeds stop crackling, add cumin seeds and let it fry for a few seconds.
Now add asafoetida and turmeric powder to the oil and mix it well.
Add the ginger-garlic-chilli paste to the oil and let it cook for a while.
Then add the chopped curry leaves and let the paste cook until you don’t get the raw smell of the ginger and garlic anymore.
Add the potato mixture to the pan and mix it thoroughly.
Let the mix cook for some time. Once it’s cooked, transfer it to a bowl.
Now, to make the batter, mix all the dry ingredients in a bowl.
Now add water little at a time and turn the mixture into a paste with thick and dripping consistency.
Heat the oil in a frying pan on medium flame.
Mold the potato mixture into small palm-sized balls.
Once all the potato mixture is molded, drop a little batter into the hot oil and see if it sinks.
If the batter doesn’t sink then dump a potato mixture ball in the batter with a spoon and gently coat it.
Now slowly put the batter-covered potato mixture ball in the hot oil and let it fry till golden and slightly brown. You can fry 3-5 Vadas at a time, depending on the size of your frying pan.
Once they’re cooked, transfer them on to a plate covered with paper towels. This will help you drain out all the excess oil.
Serve the hot Batata Vada with some coriander chutney and tamarind chutney.
