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» Nardeep Kaur

Batata Vada (Potato Dumplings)

Ingredients (Serves 8) Achappam
  • 500 gm: Potatoes
  • Oil for deep frying
  • For Tempering
    • 10 gm: Ginger
    • 10 gm: Garlic
    • 10 gm: Green chillies
    • 02 gm: Curry leaves
    • 05 gm: Mustard seeds
    • 05 gm: Turmeric powder
    • 03 gm: Red chilli powder
    • 10 gm: Coriander leaves
    • 1 : Lemon
    • Salt
  • For Batter
    • 200 gm: Gram flour
    • 05 gm: Red chilli powder
    • 05 gm: Turmeric
    • 03 gm: Crushed cumin
    • 02 gm: bi-carb
    • Salt
    • Water
Method
  1. Cook potatoes until soft, peel and mash coarsely. Chop or crush together green chillies, garlic, ginger and coriander leaves.
  2. Using the mentioned ingredients make a thick batter.
  3. Heat oil and add mustard seeds after they crackle add the curry leaves.
  4. Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
  5. Divide the potato mixture into equal sized portions, approximately the size of a lemon.
  6. Dip each ball in the batter and deep fry until golden brown in colour.
  7. Serve hot with a chutney.

View Comments
By Della (on Jul 19, 2011 10:11 AM)
AFAIC that's the best asnewr so far!
By Sushil Kumar (on Apr 24, 2011 01:29 PM)
The methods given on website are very educative and simple. It will give people of India opportunity to cook various cuisines and taste the same.

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