Batata Vada | Indian Potato Dumplings

INGREDIENTS

4 medium size potatoes, peeled and boiled till tender

5 garlic cloves

3cm ginger

4 green chillies

1 tsp brown mustard seeds

5 fresh curry leaves

1/2 tsp turmeric

1/4 tsp mango powder (if available

2 tbs coriander leaves, roughly chopped

1 tsp salt

Batter:

1 cup besan flour

1/4 tsp baking soda

1 tsp cayenne pepper

1/2 tsp turmeric

oil for deep frying

method

Mash your peeled and boiled potatoes and set aside.

Make a paste with the garlic, ginger and green chillies by bashing in a mortar and pestle or in a food processor.

Heat some oil in a fry pan and cook the mustard seeds till you hear them popping. Add the curry leaves and the ginger/garlic paste and cook a further 5 minutes.

Add the turmeric, mango powder and coriander leaves and cook a further 2 minutes.

Add all the cooked mixture to the mashed potato and season with salt.

Place enough oil in a pan to cover the balls you will make. Heat the oil to 180°C / 355°F.

Use an ice cream scoop to scoop out tablespoon size mounds of potato mixture and roll into smooth balls and set aside.

Batter… Mix together the besan flour, baking powder, turmeric and cayenne pepper. Add enough water to make a loose, lump free consistency, similar to pouring cream.

Drop the balls of potato into the batter and coat. Remove from the batter (using a mini Chinese strainer worked a treat here!) and gently place in the hot oil.

Cook till they are golden and crispy then place on a cooling rack, which is sitting in a baking tray. This will stop them from getting soggy before you’ve finished cooking.

Serve with a chutney or raita.

Batata Vada | Indian Potato Dumplings

 

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Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Author: Finding Feasts

Recipe type: Snack

Cuisine: Indian

Serves: 24

Ingredients

• 4 medium size potatoes, peeled and boiled till tender
• 5 garlic cloves
• 3cm ginger
• 4 green chillies
• 1 tsp brown mustard seeds
• 5 fresh curry leaves
• ½ tsp turmeric
• ¼ tsp mango powder (if available
• 2 tbs coriander leaves, roughly chopped
• 1 tsp salt

Batter:

• 1 cup besan flour
• ¼ tsp baking soda
• 1 tsp cayenne pepper
• ½ tsp turmeric
• oil for deep frying

Method

1. Mash your peeled and boiled potatoes and set aside.
2. Make a paste with the garlic, ginger and green chillies by bashing in a mortar and pestle or in a food processor.
3. Heat some oil in a fry pan and cook the mustard seeds till you hear them popping. Add the curry leaves and the ginger/garlic paste and cook a further 5 minutes.
4. Add the turmeric, mango powder and coriander leaves and cook a further 2 minutes.
5. Add all the cooked mixture to the mashed potato and season with salt.
6. Place enough oil in a pan to cover the balls you will make. Heat the oil to 180°C / 355°F.
7. Use an ice cream scoop to scoop out tablespoon size mounds of potato mixture and roll into smooth balls and set aside.

Batter… Mix together the besan flour, baking powder and cayenne pepper. Add enough water to make a loose, lump free consistency, similar to pouring cream.

1. Drop the balls of potato into the batter and coat. Remove from the batter (using a mini Chinese strainer worked a treat here!) and gently place in the hot oil.
2. Cook till they are golden and crispy then place on a cooling rack, which is sitting in a baking tray. This will stop them from getting soggy before you’ve finished cooking.
3. Serve with a chutney or raita.

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