| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Potatoes; boiled, peeled, |
|
|
; mashed coarsely |
| 1 |
|
Onion finely chopped |
| 1 |
tb |
Coriander finely chopped |
| 1 1/2 |
ts |
Green chillies finely chopped |
| 1 |
ts |
Ginger grated |
| 1 |
ts |
Garlic crushed |
| 1/2 |
tb |
Mint leaves finely chopped |
| 1/2 |
tb |
Lemon juice |
| 2 |
tb |
Oil |
| 2 |
|
Pinches asafoetida |
| 1/2 |
ts |
Cumin and mustard seeds |
| 1/2 |
ts |
Turmeric |
|
|
Salt to taste |
|
|
Oil to deep fry |
| 1 |
c |
Gram flour |
| 1/4 |
c |
Rice flour |
| 1/4 |
ts |
Turmeric powder. |
| 2 |
|
Pinches soda bicarb |
| 1 |
tb |
Hot oil |
|
|
Salt to taste |
|
|
Water |
INSTRUCTIONS
FOR VADAS
FOR BATTER
Mix all ingredients of batter to form a dip thick enough to thickly coat
back of a spoon. Keep aside.
Heat oil (2 tablespoon), add seeds to splutter.
Add ginger, garlic, asafoetida, mint and stir.
Add onion, fry till light pink.
Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well.
Cool a little. Make ping pong ball sized balls. Keep aside.
Heat oil for frying.
Dip one ball at a time in batter and gradually let into the hot oil. Deep
fry till golden brown, turning as required.
Fry 5-6 in a batch. Drain.
Serve hot with pav, green chutney and sweet tamarind chutney or tomato
sauce.
Making time: 45 mins.
Serves : 4-5 (approx. 10-12 balls)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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