Batata Vada Potato Dumplings Food

DEEP FRIED POTATO DUMPLINGS (BATATA VADA)

Steps:

• Heat the oil in a pan. Add the green chillies and crushed garlic and fry on medium heat for about 2 minutes or just till the raw smell of the garlic is gone. The garlic should remain white in color.
• Add the potato cubes, half the turmeric powder and salt to taste.
• Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes.
• Remove from heat and let cool.
• Mix in the coriander leaves.
• Shape the mixture into lemon-sized balls.
• Batter:.
• Mix together the gram flour, red chilli powder, remaining turmeric powder, bicarbonate of soda, asafoetida powder and salt to taste with water just enough to make a thick batter.
• Dip each ball in the batter, then deep fry in hot oil in batches on medium flame until light golden brown in color.
• Remove onto a paper towel to drain.

BATATA VADA | ALOO BONDA | POTATO FRITTER | POTATO DUMPLING | BATATA AMBADO

Steps:

• Peel the skin of potatoes, cut them into cubes and wash them.
• Cook the potatoes in any way desired but make sure they are just firm and not mushy. I have just sprinkled water, covered with lid and microwaved the potatoes for 5 minutes.
• Alternatively, you can cook potato cubes in boiling water for 15 to 20 minutes or pressure cook it for 2 whistles or cook even in steamer or pot.
• In a small pan, heat oil on medium to low flame. Add mustard seeds, and when they start to splutter add urad dal, garlic cloves (skip if you are preparing on vrat days) and hing and sauté till the raw smell of garlic goes off (about 1 minute) and urad dal becomes light in color..
• Next add turmeric powder, curry leaves and sauté for another few seconds. switch off the flame.
• Mash the cooked potatoes. To this add green chilies, ginger, coriander leaves, salt and sautéed ingredients prepared above and mix well.
• Divide this into 9 or 10 portions or to desired size bonda or vada and make balls out of it.
• In a bowl, add chickpea flour, red chilli powder, cumin seeds, turmeric powder, asafoetida, salt, and mix.
• To this add water little by little and whisk to form a batter that is thinner than pancake batter. See that there are no lumps and batter is not too thick or too thin.
• The amount of water I added was approximately 1/3 cup but not more than 1/2 cup. This also varies based on brand of flour, weather conditions and water.
• Your vadas should be coated easily in this batter. If the batter is too thick then add water, and if it becomes too watery then add chickpea flour and adjust accordingly.
• Heat oil in a heavy bottomed pan for frying.
• Once the oil is hot, dip each potato ball in the batter and drop it in oil. Add 4 to 5 balls depending on the size of your pan. Deep fry them till they are golden brown in color.
• Transfer this to paper towel to absorb any excess oil.
• Repeat the process for remaining potato balls.
• Batata Vadas or Aloo Bonda are now ready. Serve hot and enjoy.

BATATA VADA (POTATO DUMPLINGS)

Steps:

• Cook the potatoes until tender, peel and mash (do not need to mash it completely).
• Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
• Add the green chillies, garlic and ginger and the spice powders.
• Do not let the powders burn.
• Add this to the mashed potatoes.
• Squeeze lime and add the cilantro leaves.
• Mix well.
• Make a thinnish batter out of the chick pea flour and all the other ingredients.
• Divide the potato mixture into equal sized portions, approximately the size of a small orange.
• Dip each ball in the batter and deep fry until golden brown in colour.
• Serve hot with a chutney.