Batata vada,the potato curry dipped in besan flour and fried is a savoury snack of Maharashtra.Instead of peas in the potato curry I have used Avarekai/Surti Papdi Lilva.
Ingredients:
Potatoes, boiled and mashed - 5 nos
Avarekai/Surti Papdi Lilva, boiled - 1 cup
(You can use peas instead)
Green chillies, chopped - 4-5
Ginger, grated - 1 tsp
Lemon juice- 1tbsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander leaves, chopped - 2 tsp
For the dipping batter:
Gram flour - 1 cup
Rice flour -1 tbsp
Red chilli powder -1 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Salt
Water
Oil for deep frying
Method:
Heat oil in a pan and fry mustard seeds until they start crackling.Add green chillies, ginger and turmeric and fry for 2 minutes.Add potatoes, avarekai and salt and fry for 2 minutes. Remove from heat.Stir in lemon juice and coriander leaves and mix well.After it cools shape the mixture into small balls.
Mix the gram flour, rice flour, salt, and red chilli powder,cumin and garam masala in a bowl.Add enough water to make a thick batter. Heat oil in a deep fryer.
Dip the potato balls in the batter then fry a few at a time in the hot oil until golden. Drain on paper towel.
Serve hot with coriander chutney and Tamarind-Date chutney.
Comments