BATATA VADA RECIPE BY TASTY

Steps:

• Stuffing:
• Take 4-5 medium-sized chilies, 5-6 large cloves of garlic, 1 inch of ginger and a handful of coriander in the grinder. Grind all ingredients roughly.
• Heat 2 tablespoons of oil in a pan. Add cumin seeds and mustard seeds to it. When cumin seeds and mustard seeds start crackling add asafoetida[hing], curry leaves and turmeric powder in it.
• Stir it well and add roughly grinded ginger-garlic-chili-coriander paste in it. Cook it for 1 minute on low flame with continuous stirring. Add this mixture to your mashed potatoes carefully. Also, add salt to taste fully incorporate to blend flavors. Set mixture aside.
• Coating:
• Take 2 cups of gram flour in a large bowl. Add carom seeds, ¼ tsp turmeric powder, red chili powder and salt to taste.
• Add water in small parts and mix well to make a smooth batter.
• Frying:
• Take a stuffing bowl and make golf ball-size balls of potato mixture from earlier.
• Take sufficient oil in a pan or kadhai for deep frying potato vadas. Let it heat on a high flame.
• Once the oil is hot, add 1 tablespoon of hot oil from a pan in the batter carefully. And mix well. Also, add 1 pinch of baking soda to the batter and mix properly.
• To check if the oil in a pan is ready for frying or not, add a small part of the batter in a pan using a spoon. If the batter comes up immediately in a pan, the oil is ready for frying.
• Add potato stuffing ball in batter, coat the batter properly with the help of a spoon or hand and add it to the frying pan. [While adding vadas in a frying pan, the flame should be low].
• Fry the vadas gently on medium flame. Do not overcrowd the pan. Add only 3 vadas at a time in a medium-sized pan or kadhai.
• Do not stir immediately after adding vadas to the pan, let it set for some time. And fry until they turn into golden colour.
• Fry all vedas as mentioned above.
• Fry green chilies in the same oil for serving with vadas. Add a pinch of salt on fried chilies to taste.
• Serve the potato vadas with fried chilies and peanut chutney with pav.