Batata Vada (Potato Balls in a Gram Flour Crust)
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 4 medium potatoes
- 1⁄2 teaspoon minced ginger
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon turmeric powder
- 3 teaspoons fresh cilantro, finely chopped
- 1⁄4 teaspoon asafoetida powder, available in indian stores (optional)
- salt
-
Crust Batter
- 1 cup besan (chick pea flour available in indian stores)
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon baking soda
- salt
- water, to make a batter (pancake like)
- oil, for fying
directions
- 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.
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Reviews
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This is a SUPERB recipe and I am surprised why no one has tried it till date. Anyways, that really gives me the honor to be the first one to post my feedback. I made these for snacks this evening and my oh my, was my home a heaven for all who came by today. Everyone really gobbled these down like there was no tomorrow. You should have been here to see it :) I followed the recipe as given. The only additional ingredient I used was 1 1/2 tsps. of fresh mint leaves, chopped fine in the mixture of potatoes. This is a sure keeper and I am making note of this because come winter every year, this will be a regular on our table for family and friends :) So many thank you's to you for sharing this on Zaar.
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I made this tonight for my sisters dinner party as an entree, it smelt so good and tasted even better, I will make it for my inlaws when they visit next. I didn't have the chickpea flour so I subbed with rice flour and also didn't have the indian spice asafetida powder so I used onion powder and put it in when I added the garlic and ginger. Thanks for sharing ladyinred
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Very good! I was a little scared of the recipe, so I held back on seasoning, but I wish I wouldn't have. It also took me a while to figure out how to form the potato mixture into balls without making a mess...wet hands work wonders. Also, chilling the potato mixture helps too. We had a lot of batter left over, so I let it drop into the oil from a fork and made little crispies that the kids loved. We'll definitely make again with LOTS of seasoning!
RECIPE SUBMITTED BY
ladyinred
Detroit
I am a yoga teacher, wife and new mom of a baby boy. My passions are cooking and fitness and raising our son.My husband is vegetarian and I am a converted vegetarian since the past 10 years. I grew up eating meat and I still do miss my old favourites. My commitments don't leave me much time to cook so every recipe I use has to meet 3criteria- taste really good, be quick to cook, be healthy. I do make an effort to cook foods that are low in fats and sugars. I cook lunch and dinner at home everyday and we limit eating out to once a month.So Im always thinking up new and innovative ways of cooking old favorites.