Fried Potato Balls
Known as “Batata Vada”
4 Large potatoes
1 Medium onion chopped
1 Medium garlic clove – minced
1/2 teaspoon fresh ginger – finely cut.
4 Hot green Chilies – cut in small pieces.
1/8 teaspoon cumin seeds
1/8 teaspoon black mustard seeds
1/4 teaspoon Turmeric
1/2 teaspoon salt
2 Tablespoon chopped cilantro (optional)
2 Tablespoon vegetable or Canola oil
Ingredients for Batter:
2 Cups Chick flour [Besan flour in Indian store]
1/8 teaspoon Turmeric
1 ½ cups water
First Step: Prepare Potato Veggie
Add water to the pot, make sure potatoes are fully submerged, and boil them for about 15/20 minutes or till they are coked but not too soft.
Peel off the skin and cut them into small bite size pieces.
Heat oil over medium heat for one minute.
Add mustard seeds and cumin seeds. As soon as they start to sizzle add turmeric, garlic. Stir.
Add onion, ginger, and green hot chilies, Stir and cook for 1 minute.
Add cut potatoes. Stir well. Add salt. Stir and mix the ingredients well.
Add cilantro. Stir.
Turn the heat off.
Transfer cooked veggie to a container/bowl. Let it cool down for a 15 minutes.
Make about 2 ½ inch round balls out of cooked potato veggie. Set them aside for frying.
Second Step: Prepare batter
Add two cups chickpeas flour (Besan) In a small bowl, and then add salt and turmeric. Mix well.
Add water by batch and continue to mix with whisk until you get smooth consistency. Set it aside.
Third Step: Deep-fry
Heat oil over medium heat in a wok type of pan for about 10 minutes or till very hot.
You can use deep fryer instead.
Dip each potato ball in the batter and dump it slowly into hot oil. Fry 4 to 5 balls at a time.
Turn potato balls occasionally until all side are golden brown.Takes about 2 minutes.
Remove fried potato balls with a slotted spoon. Drain oil. Keep them on a paper towel.
Makes about 20 fried balls [Vadas].
Serve fried potato balls [Vadas] warm.
Goes well with: Hot Green Pepper Chutney, Ketchup